The Best Homemade Tomato Ketchup Recipe is Simple and Delicious

The best homemade tomato ketchup recipe uses simple ingredients like ripe tomatoes, vinegar, sugar, and spices — and it’s easier to make than you might think. Homemade ketchup offers a fresher, more customisable flavour, without the added preservatives found in most commercial brands. Whether you’re cutting down on sugar, avoiding additives, or just prefer home-cooked condiments, this recipe provides a natural and tasty alternative.

Here’s a complete guide to making your own tomato ketchup from scratch, along with storage tips and flavour variations to suit your taste.

Why Make Tomato Ketchup at Home?

Homemade tomato ketchup gives you control over every ingredient, letting you tailor the flavour, sweetness, thickness, and spice levels.

Benefits of Homemade Ketchup

Making ketchup at home has both health and taste advantages:

• No preservatives or artificial additives – perfect for clean eating or allergy concerns.
• Customise sugar and salt levels – ideal for those on low-sugar or low-sodium diets.
• Use fresh, quality ingredients – for a more natural and robust tomato flavour.

It also allows you to experiment with spices and textures until you find your perfect version.

Ingredients for Homemade Tomato Ketchup

A classic recipe keeps things simple. You can adjust ingredients based on preference or availability.

Basic Ingredients You’ll Need

This recipe yields roughly 500ml of ketchup:

• 1.5kg ripe tomatoes (chopped)
• 1 medium onion (chopped)
• 2 cloves garlic (crushed)
• 100ml cider vinegar or white vinegar
• 50g brown sugar (adjust to taste)
• 1 tsp salt
• 1 tsp ground allspice
• ½ tsp ground cloves
• ½ tsp ground black pepper
• 1 tsp paprika (optional for extra flavour)

You can substitute fresh tomatoes with tinned whole or chopped tomatoes if needed, but fresh tomatoes provide the best depth.

Step-by-Step: How to Make Tomato Ketchup

Follow this straightforward method to create smooth and flavourful homemade ketchup.

Step 1: Cook the Base Ingredients

Start by softening the aromatics and cooking down the tomatoes.

• Add tomatoes, onion, and garlic to a large saucepan.
• Cook over medium heat for 30–40 minutes, stirring occasionally, until the tomatoes break down and become pulpy.

Step 2: Blend and Strain

Once softened, the mixture needs to be smoothed and de-seeded.

• Use a hand blender or food processor to blend until smooth.
• Pass the mixture through a fine sieve or food mill to remove seeds and skins.

Step 3: Simmer with Seasonings

Return the strained tomato purée to the pan with vinegar, sugar, salt, and spices.

• Simmer uncovered on low heat for 30–40 minutes, stirring frequently.
• Continue until it thickens to ketchup consistency — it should coat the back of a spoon.

Step 4: Cool and Store

Once thickened, remove from heat and let the ketchup cool.

• Transfer to sterilised glass jars or bottles.
• Store in the fridge and use within 3–4 weeks.

If you want to store it longer, consider canning or freezing in small portions.

Tips for Perfecting Homemade Ketchup

Small tweaks can enhance texture, flavour, and shelf life.

Useful Tips for Better Results

Improve your ketchup-making experience with these practical tips:

• Cook low and slow – to bring out natural sweetness without burning the bottom.
• Use ripe tomatoes – overripe ones are ideal for rich flavour and easy breakdown.
• Taste as you go – balance sweetness and acidity to your liking.
• Sterilise jars properly – to prevent spoilage and extend shelf life.

Flavour Variations to Try

Once you’ve mastered the basic recipe, you can begin adding new ingredients for unique twists.

Popular Homemade Ketchup Variations

Add variety to your homemade ketchup with the following ideas:

• Spicy Ketchup – add fresh chilli or a pinch of cayenne pepper.
• Smoky Ketchup – use smoked paprika or chipotle powder.
• Honey or Maple Ketchup – replace some of the sugar with natural sweeteners.
• Herbed Ketchup – mix in dried basil, oregano, or thyme for an Italian-style version.

Each variation brings out different layers of flavour, making your ketchup more versatile.

Is Homemade Ketchup Worth It?

For many, the answer is yes. If you frequently use ketchup and care about ingredients, making your own is not only cost-effective but also highly rewarding.

When to Choose Homemade Over Store-Bought

Homemade ketchup is ideal if:

• You want to avoid processed sugar and additives.
• You’re experimenting with low-FODMAP or allergen-free diets.
• You enjoy food prep and want fresher flavours.

However, store-bought ketchup is more convenient for those with busy schedules or limited kitchen access.

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FAQs About Homemade Tomato Ketchup Recipe

Here are some questions and answers about making and storing your own tomato ketchup at home.

How long does homemade ketchup last?

When stored in a sterilised jar and refrigerated, homemade ketchup lasts about 3–4 weeks. For longer storage, freeze it in small portions or use canning methods.

Can I make ketchup without sugar?

Yes, you can replace sugar with alternatives like stevia, honey, or simply reduce the quantity. Just be aware that sugar helps with preservation and thickness.

Is homemade ketchup healthier than store-bought?

Generally, yes. Homemade ketchup avoids preservatives, colourings, and excessive sugar or salt, making it a healthier alternative.

Can I use tinned tomatoes instead of fresh?

Yes, tinned tomatoes work well, especially when fresh tomatoes aren’t in season. Choose whole or chopped tinned tomatoes without added herbs or flavourings.

What do I do if my ketchup is too runny?

Continue simmering on low heat to reduce moisture. Stir regularly and don’t cover the pot — the longer it simmers, the thicker it will get.

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