Making your own tomato ketchup might sound intimidating, but it doesn’t have to be. With a few basic ingredients you probably already have in your pantry and refrigerator, you can whip up a delicious homemade ketchup that is both nutritious and flavorful.
Not only will this recipe save you money by avoiding store-bought varieties, but it also allows you to control the quality of ingredients and customize the taste with your favorite spices. This foolproof recipe yields a tangy condiment that’s perfect for burgers or sweet potato fries.
Make this easy ketchup recipe with little effort.
Finding the Perfect Recipe
I thought it would be fun to try making my own and tested and played around with a few recipes until I found one that I loved. I made a few slight changes such as trying honey as a natural sweetener. However, granulated sugar works in this recipe too as an option. The most important thing was testing it out on some homemade French fries.
Simple Ketchup Using Tomato Paste
This easy homemade tomato ketchup recipe uses tomato paste to achieve an unbeatable texture and taste. Since this does not use high fructose corn syrup or additives, it has less sugar and other ingredients than the store-bought version.
The flavor pairs perfectly with fries, chicken nuggets, burgers, on scrambled eggs or whatever else you love to dip and top with ketchup.
There are just nine simple ingredients in this restaurant quality ketchup that are probably pantry staple ingredients you already have on hand. Here is the list of ingredients his recipe uses Tomato Paste, Honey, White Vinegar, Water, Granulated Sugar, Worcestershire Sauce, Salt, Onion Powder, and Garlic Powder.
Make your own ketchup in less than 30 minutes. There are a few recipe variations that you can make to adjust this to your taste buds.
Tomato Paste. This recipe purposefully uses the tomato paste rather than fresh tomatoes, tomato puree, or tomato sauce. It not only makes this recipe quick and easy, but the tomato paste has a deliciously concentrated tomato taste. Additionally, there is no need to remove seeds or cook it longer to thicken the sauce.
Sweeteners. This recipe uses honey and granulated sugar. However, you can also use agave, maple syrup, coconut sugar, or brown sugar. Each one will change the flavor slightly.
Vinegar. I like to use the white vinegar in this recipe; however, some folks have used apple cider vinegar, or balsamic vinegar and prefer that taste.
Additional Heat. A little black pepper adds a slight amount of heat. If you prefer your ketchup with a bit more kick, you could add a scant amount of cayenne or red pepper flakes.
Making your own condiments lets you adjust the recipe to your liking.
However, if you are looking for an alternative to ketchup, consider giving this Tomato confit a try. It is made with cherry tomatoes, extra virgin olive oil, balsamic vinegar, garlic, and other fresh herbs.
How to Store Ketchup?
Keep store-bought ketchup and homemade canned ketchup in a cool, dark, and dry place unopened for up to a year. Preferably in a glass jar that is made for canning.
Once opened, homemade ketchup will last in the refrigerator up to 3 weeks. However, store-bought ketchup will last up to 6 months.
Pro Tip. Every time you open a bottle of ketchup to use it, wipe the bottle top and cap to make sure that there is no build-up of the sauce. This could cause contamination and mold growth.
Pro Tip. If using a wide-mouth glass container, use a clean scoop to remove the ketchup to reduce cross contamination of foods.
Easy Homemade Tomato Ketchup Recipe
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Kitchen Essentials
Ingredients
- 6 Ounces Tomato Paste 1 Can
- 1/4 Cup Honey or agave, maple syrup, or granulated sugar
- 1/2 Cup White Vinegar or apple cider vinegar
- 1/4 Cup Water
- 1 Teaspoon Granulated Sugar
- 1 Teaspoon Worcestershire Sauce
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
Instructions
- Combine the tomato paste, honey, white vinegar, water, granulated sugar, salt, onion powder, garlic powder, and Worcestershire sauce in a medium saucepan. Cook over medium heat whisking until the ingredients are combined and smooth.6 Ounces Tomato Paste, 1/4 Cup Honey, 1/2 Cup White Vinegar, 1/4 Cup Water, 1 Teaspoon Granulated Sugar, 1 Teaspoon Worcestershire Sauce, 3/4 Teaspoon Salt, 1/4 Teaspoon Onion Powder, 1/4 Teaspoon Garlic Powder
- Once the tomato mixture comes to a boil, reduce the heat to low and simmer for 20 minutes, continuing to whisk often. This will thicken the mixture slightly.
- Remove from heat and let cool.
- Place in a plastic airtight container or glass jar and store in the refrigerator up to seven days.
Your Own Private Notes
Notes
How to Store Homemade Ketchup Recipe
Since tomatoes have a high acidic content, glass jars are more suitable for storing. It will keep fresh in the refrigerator up to 3 weeks.How Long Does Homemade Ketchup Last?
Unopened homemade canned ketchup can sit at room temperature for up to one year. However, once it is opened, it must be refrigerated to retain the best quality for up to 3 weeks.Nutrition
How to Tell if Ketchup is Bad
There are two best ways to tell if your ketchup is bad, appearance and smell. First, look for any mold. Second, check for an off odor such as a sour smell or yeast-like smell. The third option is to taste, but if you can tell by the first two methods, there is no need to taste.
If you notice darkening and some separation that could be fine yet. Make sure to smell and finally take a tiny taste before eating.
How to Store Homemade Ketchup Recipe
Since tomatoes have a high acidic content, glass jars are more suitable for storing. It will keep fresh in the refrigerator up to 3 weeks.
Can you Freeze Ketchup?
Yes, you can freeze ketchup. Make sure that it is in freezer safe containers. Pro Tip. An easy way to store small amounts of this condiment if you don’t use it often is to spoon into ice cube trays and freeze. Then remove from the tray and place in an airtight container. They are easy to remove and use a little at a time.
How Long Does Homemade Ketchup Last?
Unopened homemade canned ketchup can sit at room temperature for up to one year. However, once it is opened, it must be refrigerated to retain the best quality for up to 3 weeks.
