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.
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!
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.
Does Homemade Ketchup Thicken as It Cooks?
It does! It will simmer for about 30 minutes during which time it does thicken.
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.
- 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
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
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The Best Homemade Ketchup
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.
Recipe Video
Recipe Notes
Adapted from Saveur Magazine
Originally published: October 4, 2012
Brenda Toy says
Could I do a hot water bath to preserve shelf life? Your recipe sounds divine. Thank you
Toni Dash says
If you are a canner you’ll know there is a required acidity for water bath canning Brenda. This recipe wasn’t developed for canning specifically so you’d need to do some research about how to ensure there is enough acidity to prevent botulism before you can it.
Indah says
Hi, can i replace the celery seed with something else? Or not use it at all? From where i’m from its kind of hard to find. Cant wait to try this recipe! Thanks in advanve 🙂
Toni Dash says
I would probably leave them out. They do contribute to the flavor but if you can’t find them I’d still make the recipe.
Mary h says
Does the Anaheim Chile have to be there? I’m allergic to peppers.
Toni Dash says
Hi Mary. All the ingredients have been specifically chosen to give the best end result. I’ve only made the recipe as written. Having said that, if you can’t eat peppers and want to experiment you can always make it without them to see how it turns out. I just don’t have experience to share making it without them. Hope that helps.
Cristina Campos says
Amazing ¡ Thanks for sharing
Ellen says
I don’t have an Anaheim Chile. I do have a Serrano and Jalapeño. Can I use one of those?
Toni Dash says
Anaheim chilies aren’t really spicy. Jalapenos and serranos are. So it’s really a different ingredient. You could certainly try it but you’ll be making something more like spicy chile sauce (which would be good too).
R Woods says
But why 3 weeks in fridge. Even good store-bought seems to last for eternity – without preservatives — ????
Toni Dash says
Store bought ketchup can last one to six months after it is opened in the refrigerator due to its acidity. It is made in a controlled environment with health safety monitoring and checks. The acidity of this recipe can differ based on the actual ingredients a person chooses when they make it. Therefore to be safe, keeping it in the refrigerator under a month is best.
Cheryl Ferguson says
I made the recipe today with a quart of my own canned tomatoes. Came out wonderfully. My Vitamix blender pulverized the sauce smooth, so there was no need to strain (yay!). I bottled the batch and steam canned for 15 minutes. The lovely bright-colored bottles are cooling and sealing now. Thanks for the recipe.
BusinessHAB says
Thanks for sharing this wonderful tips.
alanah craig says
hi Toni
your recipe was a great help it an amazing recipe and taste really good
we got a bunch of Roma tomatoes left over and I would use this recipe again
Toni Dash says
That’s great! So glad you enjoyed it!
Elizabeth Forbes-Smith says
I made this with a colander full of cherry tomatoes and got 2 and a half pints. Tonight I made some homefries and really enjoyed the blend of flavors..not just red and sweet like store bought.
Kavita says
I made it with my garden fresh tomatoes. Delicious!!! It’s just that it’s a bit on the sweeter side and extra vinegar-y for my pallet. Will cut down on the sugar by a tablespoon and the vinegar in half next time. But it’s definitely a winner for me. To tone down the vinegar, I doubled the tomatoes and hence increased the quantity. Will be canning the extra for future use.
Deborah Griffin says
We thought it was a tad sweet but still really good. I am good to make another batch probably on Friday when we have enough ripe tomatoes to make a double batch!!
Alissa says
LOVE the flavor of this ketchup!
I peeled my tomato skins first and got rid of as many seeds as possible from the get-go.
I cooked down this ketchup twice as long. Also added a dash of Worcestershire sauce. YUM
Myra says
Did you peel the tomato’s first?
Toni Dash says
No. The ketchup is strained which takes care of the skin and other ingredients to ensure a smooth texture.
Whitney S says
Could you can this and it would save?
Toni Dash says
I actually haven’t ever canned it Whitney. The method would depend on the acidity so you’d need to do some research I think to determine whether it can be canned and if so by which method.
Alissa says
I jar ketchup when I make it (I tripled this recipe). As long as you do it hygienically and properly, you can jar your ketchup for a year 🙂
Tonya says
How about freezing? Has anyone tried this? I’m asking the question before reading all the comments 🙂
Katie says
This recipe is SO GOOD! I’m a firm believer that homemade is always better, and this takes it to a whole new level!
Beth Neels says
Ketchup has been on list of things to make for ages! I can’t wait to give your recipe a try!
Ashley @ Wishes & Dishes says
How have I never made homemade ketchup before? Didn’t realize it was this easy!