In this tutorial, I will teach you how to make ketchup at home, starting from either fresh tomatoes or from tomato paste--your choice!
Nothing beats the tangy delicious flavor of a ripe tomato paired with the perfect blend of sweet and spice. The best part? This recipe for the condiment is quick and easy, so no waiting around to top your juiciest hamburger or freshest batch of perfectly-salted French fries.
There is no need to fill your body with unnecessary preservatives or potentially harmful ingredients knowing ketchup is this easy to make at home.
Try it on these ground bison burgers or serve it with a batch of Cajun fries (check out how to make Cajun fries here). Those are two of my favorite ways to use the condiment.
Choose tomato paste for a quicker version without the need to strain the mixture, or...make the ketchup with your own fresh tomatoes for a more from-scratch version.
I also make this homemade banana ketchup that you might like to try.
Featured Comment
From Angie: "This is awesome, sweet and tangy, we prefer not to strain it, just blended is perfect!"
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How to Make Ketchup With Fresh Tomatoes
Ingredients
- fresh Roma tomatoes - The darker the color, the better. To me, the best tomatoes for making ketchup are ripe Roma tomatoes. They are meaty, have a low moisture content, a low amount of seeds and a rich flavor when cooked down.
- red wine vinegar - To add that classic ketchup tang.
- brown sugar - To enhance the flavor and texture. It also adds a deeper color, making the ketchup look more appealing.
- Worcestershire sauce - A thin brown sauce that adds complex flavor.
- salt and pepper - To taste.
*Check recipe card for ingredient amounts.
Chef's Note: Like it hot? Add a little spice with some cayenne or hot sauce. Don’t be afraid to play around with the ingredients.
Instructions
Step #1. If you’re going to start with fresh tomatoes, place them in a saucepan with vinegar, sugar, Worcestershire sauce, salt and pepper.
Step #2. Simmer until it thickens and most of the liquid has evaporated (at least 25 minutes).
Step #3. Purée the fresh tomato mixture in a blender, until smooth.
Step #4. Strain the ketchup using a fine mesh sieve. If it is too thin for your liking, return it to the pot and simmer it down further, until desired thickness.
Chef's Note: At this point, adjust the seasoning with the salt and pepper if needed. Let it cool and it's ready to use!
How to Make Ketchup With Tomato Paste
Ingredients
- tomato paste - Tomato paste is just cooked down tomatoes and you will find it canned in the pasta section of the grocery store. It has deep, concentrated flavor.
- red wine vinegar - Has a fruitier flavor than white vinegar but you can substitute with white if desired.
- brown sugar - You can substitute with white sugar if preferred.
- Worcestershire sauce - For extra umami flavor.
- salt and pepper - To taste.
*Check recipe card for ingredient amounts.
Instructions
If you’re starting from tomato paste, add the tomato paste to a saucepan with the vinegar, sugar, Worcestershire sauce, salt and pepper. Simmer for 15 minutes. Let it cool.
Storage
- Put it in a squeeze bottle and away you go! It is recommended to keep your ketchup in the refrigerator for up to 2 to 3 weeks to preserve its freshness.
- If you make an extra large batch, you can even store it in the freezer up to six months. So, you can make as much as you need and know you'll always have the condiment ready for your next cookout or barbecue.
Ways to Use it
You can use your homemade ketchup the same ways you would commercial ketchup including:
- top your French fries, burgers, hot dogs and meatloaf (try this ground bison meatloaf)
- make these electric skillet sloppy Joes
- make British style baked beans
- make a BBQ sauce starting with a ketchup base
Let me know if you have any other suggestions!
Recipe FAQs
While ketchup was originally made without tomatoes (instead using oysters, mushrooms, peaches, etc.) and appeared in British cookbooks in the 18th century, the tomato ketchup version only started to appear in 19th century cookbooks and included anchovies. If you want to go way back, the precursor to ketchup was actually a Chinese fermented fish sauce in 300 B.C. They called it “ge-thcup” or “koe-cheup”.
While we can't pinpoint who the inventor of the original ketchup was, James Mease is credited with inventing the first tomato ketchup recipe in the early 1800s. He was a scientist from Philadelphia. Heinz came out with their own recipe in 1876 and are one of the most well known ketchup brands today.
To thicken homemade ketchup, gently simmer it in a saucepan until desired consistency.
More Recipe Tutorials to Try
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📋Recipe
How to Make Ketchup
Ingredients
- 2 cups ripe Roma tomatoes - quartered (or 2 cups tomato paste)
- ½ cup red wine vinegar
- ¼ cup brown sugar - or to taste
- 1 teaspoon Worcestershire sauce
- salt and pepper - to taste
Instructions
For Ketchup With Fresh Tomatoes
- If you’re going to start with fresh tomatoes, place them in a saucepan with vinegar, sugar, Worcestershire sauce, salt and pepper.
- Simmer until it thickens and most of the liquid has evaporated (at least 25 minutes).
- Purée the fresh tomato mixture in a blender, until smooth.
- Strain the ketchup using a fine mesh sieve. If it is too thin for your liking, return it to the pot and simmer it down further, until desired thickness. At this point, adjust the seasoning if needed. Let it cool.
For Ketchup With Tomato Paste
- If you’re starting from tomato paste, add the tomato paste to a saucepan with the vinegar, sugar, Worcestershire sauce, salt and pepper. Simmer for 15 minutes.
- Chill & serve.
Notes
- The nutrition information is calculated for the fresh tomato ketchup.
- For the tomatoes, the darker the color, the better. To me, the best tomatoes for making ketchup are ripe Roma tomatoes. They are meaty, have a low moisture content, a low amount of seeds and a rich flavor when cooked down.
- Like it hot? Add a little spice with some cayenne or hot sauce. Don’t be afraid to play around with the ingredients.
- Transfer to a squeeze bottle and store in the fridge to preserve its freshness for up to 2 to 3 weeks.
- If you make an extra large batch, you can even store it in the freezer up to six months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Angie says
This is awesome, sweet and tangy, we prefer not to strain it, just blended is perfect!
Joss Dyckson says
I really appreciate you taking the time to comment and I'm glad you enjoyed the ketchup! Thanks, Angie.