Making homemade ketchup is easier than you might think, and the results are full of rich tomato flavor, tangy vinegar, and just the right amount of sweetness. This easy homemade ketchup recipe uses canned whole tomatoes, tomato paste, brown sugar, molasses, and a blend of warm spices to create a flavorful condiment that’s perfect for burgers, French fries, sandwiches, and more.
Unlike recipes that require fresh tomatoes, this version starts with a 28-ounce can of peeled whole tomatoes, making it convenient to prepare throughout the year. Sautéed onion and garlic provide a savory foundation, while apple cider vinegar gives the ketchup its signature tanginess. Brown sugar and molasses balance the acidity, and chili powder, ginger, allspice, and cinnamon add subtle warmth and depth.
Everything comes together in one saucepan. After sautéing the onion and garlic, you’ll add the tomatoes, sweeteners, vinegar, and seasonings. The mixture simmers uncovered for 45–55 minutes until thick, allowing the flavors to develop and the excess moisture to evaporate.
For a smooth, classic ketchup consistency, a reliable immersion blender is especially useful. You can purée the ketchup directly in the saucepan, avoiding the need to transfer the hot mixture to a countertop blender.
Once blended, refrigerate the ketchup for at least two hours. This chilling time allows the sauce to thicken further and gives the flavors a chance to settle into a delicious balance of sweet, savory, and tangy.
Homemade ketchup is wonderfully versatile. Serve it with crispy oven fries, spread it on grilled burgers, or use it as a flavorful ingredient in homemade barbecue sauce. You can even adjust the seasonings to suit your taste, adding a little extra chili powder for warmth or experimenting with the optional flavor additions suggested in the recipe.
If you’ve been wondering how to make ketchup at home, this simple stovetop method is a great place to start.
Everything’s better with a tasty little sauce—or relish, jam or salsa. These homemade condiment recipes will have you skipping the dressing aisle for good. If you are into it, here are some other great condiment recipes:
Print
Homemade Ketchup
- Total Time: 3:15
- Yield: 32 1x
Ingredients
- 2 tbsp. Olive Oil
- 4 cloves Garlic, Minced
- 1 Medium Onion, Diced
- 1 can (28 Oz. Size) Peeled Whole Tomatoes
- 3 tbsp. Tomato Paste
- 1/3 c. Brown Sugar
- 1 tbsp. Molasses
- 1/3 c. Apple Cider Vinegar
- 1 tbsp. Worcestershire Sauce
- 1/2 tsp. Chili Powder
- 1/4 tsp. Powdered Ginger
- 1/4 tsp. Ground Allspice
- 1/4 tsp. Cinnamon
Instructions
- Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
- Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
- Use an immersion blender to puree the ketchup. If you don’t have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.
Notes
How to Store Homemade Ketchup – Allow the ketchup to cool promptly, then transfer it to a clean, airtight container and refrigerate. Keep it refrigerated rather than storing it at room temperature. Use clean utensils when serving, and discard it if you notice mold, unusual odors, or other signs of spoilage. For longer storage, freeze individual portions in freezer-safe containers. This recipe is not intended for shelf-stable canning.
Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.
- Prep Time: :15
- Cooling: 2:00
- Cook Time: 1:00
- Category: Condiment
- Method: Stove Top