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    Home » Recipes » Condiments and Sauces » The Best Homemade Ketchup – Made with Fresh Tomatoes!

    LAST UPDATED: August 11, 2020 • FIRST PUBLISHED: July 8, 2019 By Toni Dash 135 Comments

    The Best Homemade Ketchup – Made with Fresh Tomatoes!

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    homemade ketchup title image

    Homemade Ketchup is bursting with fresh tomato flavor and spices. It’s easy to make and totally worth it! You’ve never REALLY tasted ketchup until you’ve made it yourself.

    homemade ketchup title image

    A quick walk around your local grocery store or Farmer’s Market reminds the peak of tomato season is on its way.

    Every imagineable variety and shape is available, boasting a natural sweetness only found with in-season tomatoes.

    Canners are preparing to get their tomato sauce on and most of use are gobbling them up in fresh form salads, dressing, sandwiches or just by themselves.

    I have a recipe that has been a long-time summer favorite you MUST MAKE before summer ends: the Best Homemade Ketchup!

    Like many things, once you make it from scratch with fresh tomatoes you’ll realize how fantastic ketchup can be AND will want to use it with many recipes.

    Why Make Homemade Ketchup?

    Like many homemade recipes for items that are mass produced, the flavor of homemade ketchup is better in my opinion.

    Most homemade ketchup recipes are made with canned tomatoes. That’s fine but nothing beats fresh tomatoes, am I right?

    This recipe uses fresh tomatoes and aromatic spices to make a sauce like none you’ve tried!

    Homemade Ketchup ingredients

    What Type of Tomatoes are Used in Homemade Ketchup?

    Most tomato sauces are made with Roma style tomatoes due to their lower moisture content and high flavor.

    I made my homemade ketchup with a mix of Roma hybrids and heirloom cherry tomatoes and it was delicious.

    Experiment with the tomatoes you have on hand for varied flavor in every batch!

    Is it Hard to Make Homemade Ketchup?

    No! It’s very easy and takes less than an hour with most of the time being inactive time of yours.

    How Long will Homemade Ketchup Last?

    It should be kept in a glass container, sealed, for up to three weeks in the refrigerator.

    NOTE: since tomatoes are acidic they can react with plastics which is why glass containers are recommended.

    How to Freeze It

    I’ve never personally frozen this ketchup recipe as it gets eaten too fast BUT you can freeze ketchup!

    I recommend freezing using an ice cube tray.

    • After the ketchup is totally cooled, fill the cavities in a plastic or silicon ice cube tray. This allows use in smaller volume.
    • Place in the freezer to hard freeze.
    • Once the cubes are solid, remove them and place them in a large plastic freezer bag or container.
    • Remove as needed and thaw in the refrigerator or at room temperature.
    • Stir the ketchup before use.

    The consistency may be more runny after freezing and thawing. 

    Does Homemade Ketchup Thicken as It Cooks?

    It does! It will simmer for about 30 minutes during which time it does thicken.

    spices for homemade ketchup on cheesecloth

    Homemade Ketchup Ingredients

    This homemade ketchup recipe is full of fresh seasonal ingredients, herbs and spices that you’ll love!

    • whole cloves
    • bay leaf
    • cinnamon stick
    • celery seeds
    • chile flakes
    • whole allspice
    • Roma (or Plum) tomatoes 
    • kosher salt
    • apple cider vinegar
    • light brown sugar
    • yellow onion 
    • Anaheim chile 
    • garlic clove

    Trust me you’ll never want to use store bought ketchup again!

    How to Make Homemade Ketchup – Step by Step:

    For a detailed printable recipe, please refer to the recipe card at the end of the blog post. Check out the video too.

    • Make a spice packet with a square of double layered cheesecloth. Add the cloves, bay leaf, cinnamon stick, celery seeds, chile flakes, and allspice.
    • Tie closed with kitchen twine.

     

    cheesecloth spice packet tied with twine for homemade ketchup

    • Add the tomatoes, salt, vinegar, sugar, onion, chile, garlic and spice packet to a 4-quart pot.
    • Allow to simmer for about 30 minutes.
    • Remove the spice packet and discard.
    • Puree the ketchup and strain to remove any seeds.
    • Add back in the pot to simmer longer and thicken (about 30 more minutes).
    • When thickened to a desired texture (note: will thicken more when cool), the homemade ketchup is put in a glass container. Store in the refrigerator for up to 3 weeks.

    Suggested Supplies for Making Homemade Ketchup

    • Kitchen Knife
    • 4-quart pot (avoid cast iron, unless well-seasoned, or aluminum)
    • Immersion Blender, traditional Blender OR Food Mill
    • Fine mesh Strainer
    • Glass containers with lids
    • Cheesecloth
    • Kitchen Twine

    Homemade ketchup in glass jar

    Like the idea of making your own condiments from scratch? Here are some more recipes ideas!

    • How to Make Mustard (Wonky Wonderful)
    • Homemade Mayonnaise (15 Spatulas)
    • Chipotle Mayonnaise
    • Homemade Sweet Pickle Relish (Saving Room for Dessert)
    • Homemade Sriracha (White on Rice)
    • Quick Pickled Red Onions

    More Recipes You’ll Love

    Shakshuka (Poached Eggs in Spicy Tomato Sauce)

    Homemade Tomato Soup: an Easy Fresh Tomato Soup Recipe

    Did you make it? Please RATE THE RECIPE below!

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    Best Homemade Ketchup in glass jar

    The Best Homemade Ketchup

    Most tomato sauces are made with Roma style tomatoes due to their lower moisture content and high flavor. I made my ketchup with a mix of Roma hybrids and heirloom cherry tomatoes and it was delicious. Experiment with the tomatoes you have on hand for varied flavor in every batch!
    4.99 from 64 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Condiment
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Servings: 32 1 tablespoon serving (total yeild aproximately 2 cups)
    Calories: 15kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 4 whole cloves
    • 1 bay leaf
    • 1 cinnamon stick
    • 1/4 teaspoon celery seeds
    • 1/4 teaspoon chile flakes
    • 1/4 teaspoon whole allspice
    • 2 pounds Roma (or Plum) tomatoes roughly chopped
    • 1 1/2 teaspoon kosher salt
    • 1/2 cup apple cider vinegar
    • 5 tablespoons light brown sugar
    • 1 yellow onion peeled and chopped
    • 1 Anaheim chile deseeded and chopped
    • 1 Garlic Clove diced
    • Cheesecloth
    • Kitchen twine

    Instructions

    • Prepare a square single layer of cheesecloth that will fit all the spices with room to fold and secure the contents. 
    • Place the cloves, bay leaf, cinnamon stick, celery seeds, chile flakes, and allspice in the middle of the cheesecloth. Fold closed and secure with a length of kitchen twine.
    • In a medium stock pot 4-quarts or larger (enough to house the tomatoes with some extra room) place tomatoes, salt, vinegar, sugar, onion, chile, garlic and spice packet. Cook over medium heat until tomatoes and chiles are soft and onions are translucent and limp (about 30 minutes).
    • Remove and discard spice packet. Puree the sauce using an immersion blender, traditional blender or food mill. 
    • Strain the ketchup through a fine mesh strainer back into the cooking pot. NOTE: this step removes any seeds.
    • Cook over medium-low heat for an additional 20-30 minutes until thickened to your preference.
    • Store in a sealed glass container in the refrigerator for up to 3 weeks.

    Video

    Notes

    Adapted from Saveur Magazine

    Nutrition

    Calories: 15kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 117mg | Potassium: 77mg | Fiber: 0g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 4.4mg | Calcium: 6mg | Iron: 0.1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: October 4, 2012

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Jeff says

      May 01, 2022 at 3:36 pm

      Would pressure canning be a good alternative for long term storage?

      Reply
      • Toni Dash says

        May 01, 2022 at 7:06 pm

        Hi Jeff. Here is what I shared with another commenter asking about canning: “I have not canned this recipe. Others have asked about that too. Water canning is also different than pressure canning. There is an acid level required to ensure it will stay food safe but unfortunately I couldn’t guide on that. Let me know if you figure it out! Would love to know how it works out.”

        Reply
    2. Dan Dore says

      October 31, 2021 at 7:44 am

      Can I cook down my frozen whole tomatoes for this?

      Reply
      • Toni Dash says

        October 31, 2021 at 11:33 am

        I’ve only made the recipe as written Dan with fresh tomatoes so I’m not sure how that would turn out. If you try it please let me know!

        Reply
    3. Jay Cee says

      September 03, 2021 at 2:25 pm

      Former Chili’s cook here, and I can verify the authenticity of this comment. The Rojo was one of my favorite burgers and was frequently my comp meal after my shift.

      Reply
    4. Becky says

      August 24, 2021 at 12:12 am

      5 stars
      Delicious! Omitted the Anaheim chiles and it turned out perfect. My 6yr old son is so impressed! Thanks for the great recipe.

      Reply
    5. Chris says

      August 23, 2021 at 9:40 am

      5 stars
      Made this last night with about half Romas and half cherry tomatoes but all from Farmer’s Market. It was SO GOOD!! I don’t think I will ever buy ketchup again. I am going to freeze a tiny bit to see if it retains it’s awesome-ness. But I am also freezing tons of tomato concasse (fancy name for seeded, skinned, chopped tomatoes which I then freeze so I have good tomatoes for the entire winter for stews, chili, lasagna and now ketchup!!). I am so glad I tried this. I tried a different method about 5 years ago and it didn’t work. I’ve been reluctant to do it again but now I am past that! This is a major score! Thanks so much for this recipe. You’ve made a bunch of people in Maine very happy.

      Reply
      • Toni Dash says

        August 23, 2021 at 11:03 am

        You’ve made one meager cook in Boulder CO very happy too Chris! I’m so happy you loved the recipe!

        Reply
        • Chris says

          August 29, 2021 at 10:17 pm

          5 stars
          After my sister in law tasted this (and promptly flipped over it), she asked me to can some for her. So far, I’ve read that the key to canning ketchup is the ratio of vinegar to tomatoes. Have you canned this recipe? I am not sure how to figure out if the ratio is ok for canning.

        • Toni Dash says

          August 30, 2021 at 4:43 pm

          Hi Chris. I have not canned this recipe. Others have asked about that too. Water canning is also different than pressure canning. There is an acid level required to ensure it will stay food safe but unfortunately I couldn’t guide on that. Let me know if you figure it out! Would love to know how it works out.

    « Older Comments

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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