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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!
Course Condiment
Cuisine American
Keyword homemade ketchup
Prep Time 20 minutes
Cook Time 1 hour
Servings 32 1 tablespoon serving (total yeild aproximately 2 cups)
Calories 15 kcal
Author Toni Dash

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

  1. Prepare a square single layer of cheesecloth that will fit all the spices with room to fold and secure the contents. 

  2. 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.

  3. 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).

  4. Remove and discard spice packet. Puree the sauce using an immersion blender, traditional blender or food mill. 

  5. Strain the ketchup through a fine mesh strainer back into the cooking pot. NOTE: this step removes any seeds.

  6. Cook over medium-low heat for an additional 20-30 minutes until thickened to your preference.
  7. Store in a sealed glass container in the refrigerator for up to 3 weeks.

Recipe Video

Recipe Notes

Adapted from Saveur Magazine

Nutrition Facts
The Best Homemade Ketchup
Amount Per Serving
Calories 15
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 117mg5%
Potassium 77mg2%
Carbohydrates 3g1%
Fiber 0g0%
Sugar 2g2%
Protein 0g0%
Vitamin A 240IU5%
Vitamin C 4.4mg5%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.