Last updated on August 16th, 2016
Make your own ketchup, and you will live to regret it. Why? Because your culinary standards will be raised to a delicious new level, and you will never again want to taste commercial ketchup, no matter how cheap and convenient it might be. Furthermore, you’ll become a ketchup snob. And ketchup snobs are the worst snobs of all.
Actually, commercial ketchup is little more than tomato-flavored corn syrup. If you don’t believe me, just check the label of the most famous ketchup in the world. It’s the brand that starts with an H and ends with a z.
Homemade ketchup — at least as I produce it — has a sophisticated, garden-fresh taste. It’s perfect for hamburgers, hotdogs, and French fries. Heck, it even makes a terrific pizza sauce.
And guess what? Homemade ketchup is surprisingly easy to make. Here’s my version:
To start, grab a red bell pepper, an onion, and 4 fat cloves of garlic…
And roughly chop them.
Put the red pepper and onion in a heavy-bottomed pot, and drizzle them with 2 tablespoons of neutral vegetable oil. Set the pot over medium-low heat. Then cover the pot, and let the veggies “sweat” until soft — 8-10 minutes.
Add the garlic, and saute just until fragrant — about 1 minute.
Then add 1 generous tablespoon of tomato paste…
And one 28-ounce can of plum or “paste” tomatoes. I like to chop the tomatoes, just a little, or mash them with a potato masher to insure speedy cooking.
Note: If you’d like to use fresh tomatoes from your garden, who’s going to stop you? Not me! Paste tomatoes, such as ‘San Marzano,’ are the best tomatoes for ketchup, but you can use any variety you like or happen to have on hand.
Now add 1/4 cup ordinary apple cider vinegar…
And 1/3 cup of brown sugar (light or dark). You could add more sugar for a sweeter ketchup. Just don’t add corn syrup, or you’ll end up with something that resembles the inferior store-bought product.
Not that I have anything against corn syrup. It’s a valuable component of certain homemade candies and cake frostings. Ketchup, for me, is not a dessert.
Now add some dry mustard and chili powder — a 1/2 teaspoon of each…
And 1/8 teaspoon of cinnamon, allspice, and ground cloves. Add a pinch of salt and pepper, too.
Bring the works to a simmer, and then lower the heat, partially cover the pot, and cook quietly until the sauce thickens — 55 minutes to 1 hour. Let cool, uncovered, for about 10 minutes.
Then ladle the sauce into a blender, and puree at high speed until perfectly smooth.
Whirrrr.
Now test the ketchup. Is it too thin for your liking? Add more tomato paste (1 or 2 tablespoons, or possibly more) and blend again, until you achieve the viscosity of your dreams.
This next step is very important: Refrigerate the sauce for at least 4 hours. The flavors will intensify rather dramatically during their cold sojourn.
For the real taste-test, put some ketchup in a small bowl…
And surround it with crispy French fries.
One taste, and you’ll become a ketchup snob, too.
I’m so sorry for you.
But I’m very, very happy for your taste-buds!
Plan to try this recipe — or are you hopelessly hooked on Heinz? Post your thoughts in the comments section below!
Here’s the printable:
While commercial ketchup is little more than tomato-flavored corn syrup, the homemade version tastes like a walk in the garden. It's heavy on veggies, and low on sugar. Serve it with hamburgers, hotdogs, French fries and more. It makes a terrific pizza sauce, too! .
Ingredients
- 2 tablespoons neutral-tasting vegetable oil, such as safflower
- 1 large, red bell pepper, chopped
- 1 large, white or yellow onion, peeled and chopped
- 4 fat cloves of garlic, peeled and chopped
- 1 generous tablespoon tomato paste (plus more as needed)
- 1 28-ounce can whole tomatoes and their juice (or, use the equivalent of fresh plum or “paste” tomatoes)
- 1/4 cup apple cider vinegar
- 1/3 cup light or dark brown sugar
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon chili powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
- Salt and pepper – a pinch of each, or to taste
Instructions
- Warm the oil in a heavy-bottomed pot over low heat. Add the bell pepper and onion, and stir to coat with the oil. Then cover the pot, and let the veggies sweat until soft – 8-10 minutes. Add the garlic, and sauté for just 1 minute. Then add the tomato paste and the tomatoes and their juice. Roughly cut the tomatoes with a knife, or mash them with a potato masher. Stir in the vinegar, brown sugar, mustard, chili powder, cinnamon, allspice, cloves, and salt and pepper. Bring the works to a simmer over medium heat. Then lower the heat, partially cover the pot, and cook quietly until the sauce is quite thick – 55 minutes to 1 hour. Cool, uncovered, for about 10 minutes.
- Ladle the sauce into the jar of a blender, and puree at high speed until perfectly smooth – about 30 seconds. Then test the ketchup. Is it too thin for your liking? Add more tomato paste (1 or 2 tablespoons, or possibly more) and blend again, until you achieve the viscosity of your dreams. Taste for seasonings – you might like to add more salt.
- To insure the ketchup achieves its full flavor potential, chill it for at least 4 hours. Serve this superior condiment with hambugers, hotdogs, French fries, and more. Or, use it for pizza sauce. Cover and store in the refrigerator for up to 1 month.
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Stephanie Hamilton says
Kevin – Apparently I have been living under a rock for some time, now. I totally missed the fact that your website has been totally redesigned. It is – STUNNING! Well done. I have not been getting any updates from you, either. I have missed all your wonderful recipes and gardening stores.
Again, well done on the website…. lovely.
Kevin Lee Jacobs says
Hi Stephanie — so glad you like the new site design. Not sure why you stopped receiving my updates. Hope you’ll re-subscribe!
Sylvia Neal says
I will surely try this. My son is hooked on Heinz, and I would like to present him with a healthier version. The one thing that might be missing is a hint of celery or celery seed. Thank you for sharing. I love your recipes, and other posts.
Jessica says
Hi Kevin!
Just a question about your lovely recipe – do you can your ketchup? I’m trying to find a good recipe that will still taste good after canning.
Thanks a bunch!
Kevin Lee Jacobs says
Hi Sylvia – A nice aspect of this homemade ketchup is that you can add/subtract seasonings to suit your taste. Enjoy!
Hi Jessica – See comment #9.
Brenda Johnson says
When Kevin appeared with a plate looking very much like the one pictured, I was excited! I mean who doesn’t love french fries right? Home made ketchup – sure- I’ll try it…. I’m pretty sure I heard angels singing!!!!! I dipped, double dipped and triple dipped those fries strictly to facilitate my consumption of more of this crimson delight!!!! (Digging in with bare fingers seemed so barbaric- yet remained a tempting option!) What amazing flavor this has- just a kiss of sweet bell pepper, rich tomato, savory onion and garlic, a hint of brown sugar gives it such a depth- and as always- Kevin nailed the perfect combination of spices!!!! Ketchup will indeed take on a new meaning once you’ve tried this- going back to “those others” (said in VERY snooty voice!) just won’t be acceptable!!!! Thanks for sharing Kevin!!!!!!
PS- the fries were good too… nice and crispy- but the ketchup was the star!)
Kevin Lee Jacobs says
Hi Brenda – Thanks for taste-testing, and for the poetic review!
Mary in Iowa says
Oh, yum! I’m salivating just reading.
“Commercial ketchup is NOT what it used to be in the olden days”, the elderly lady sniffed snootily.
I make my own tomato paste and have some left from last year’s garden, and have 6 San Marzano plants sporting green tomatoes that will ripen in a few weeks. This recipe will be a required production, not an elective, in the August kitchen, and will be joining the pesto and infused vinegars as Chritmas presents this year. So far Red Rubin Basil vinegar and your chive blossom vinegar are hiding in the dark pantry cupboard.
Do you see any reason this would not freeze well, such as turning watery upon thawing? Or, for that matter, just keep indefinitely in the fridge due to the high acid content?
Elizabeth says
I love homemade ketchup and have been making it and canning it from my own tomatoes, sweetened with honey from my bees for years. This recipe, as Kevin states, could not be canned using hot water bath—mostly because of the oil. It would probably freeze beautifully. But who needs to preserve it? Let’s get spoons and just eat it out of the bowl
Kevin Lee Jacobs says
Hi Mary – Ah, ‘San Marzano.’ My favorite paste tomatoes!
Hi Elizabeth – Thanks for the heads up regarding hot-water canning. I’ve referred Jessica to your comment. And yes to eating the ketchup with a spoon. Who needs French fries?
Mary in Iowa says
Haha, Elizabeth, I’ve been known to eat the paste with a spoon. It’s a marvel any of it survives to still be around. This ketchup needs to hang around, though, it it’s going to be gifts in December.
Kevin, my sauces and pastes end up with 6 or 7 varieties of tomatoes. Whatever is on hand goes into the pot, including cherry tomatoes. I think It gives a greater depth of flavor that way. I also try to freeze as many San Marzanos as possible for cooking throughout the year. One of these days, we need you to do a tutorial on drying tomatoes and putting them up in olive oil.
Beverly, zone 6, eastern PA says
I confess I do not eat ketchup.
But if I did, I would try to make my own version using your recipe.
Rosiland BAll says
I stopped getting updates also!
Kevin Lee Jacobs says
Hi Rosalind – I checked with MadMimi (my email update sender) this morning, and according to them, you did receive last week’s (7/17) email. If MadMimi is mistaken, please let me know. I pay them big bucks to manage my updates!
Suzanne says
The National Center for Home Food Preservation (http://nchfp.uga.edu/) has a couple of recipes for ketchup that share some of the seasonings of Kevin’s. The oil is the deal breaker for water-bath canning, but there are alternatives for safely preserving ketchup. Just be sure to read the info on the nchfp site if you are new to canning.
I’m going to give Kevin’s a try when my tomatoes kick in. I’ll have plenty since I have a fairly large veggie garden. Freezing the extra will work well, I’m sure.
Kevin Lee Jacobs says
Hi Suzanne – thanks for the nchfp link. Do try this ketchup — it’s deeeeelish!
Addie in FL says
Hi, Kevin – your ketchup sounds wonderful! Unfortunately, I am now on a sugar-restricted diet. Do you think I could use a sugar substitute – like Stevia maybe – in place of the brown sugar?
And I think Splenda makes a brown sugar substitute but I’m not sure.
JoAnne Henderson says
Kevin, I am going to try this with my fresh tomatoes. Do you remove the seeds? Skins? Thanks!
Kevin Lee Jacobs says
Hi Addie – You could certainly try this ketchup with a sugar substitute. How it will turn out I do not know. Maybe delicious?
Hi JoAnne – You can remove the skins if you like, although you shouldn’t have to. In a good electric blender, both the peels and seeds will be pulverized.
YBranning says
Home made (from scratch) ketchup & mayonnaise was a staple in our old country home. All the ingredients were used from our small 3 acre farm & garden, including garlic, herbs & spices. This sounds very similar to that made by our Mother 60 + years ago!!
Julia Hofley says
Hi Kevin, we’ve had the house-made ketchup at Umami Burger in L.A. and paid extra for it to go with our crazy delicious burgers. Embarrassingly, after convincing him to spend the $3 or $4 for it, I watched my husband lick the individual serving dish clean. (Goads DeLaurentis said on Food Network to make sure you order the ketchup) Yes, it was that good, and shockingly had anchovies in it. Looking forward to trying out your recipe and seeing his reaction. Thank you for sharing!
Carolyn Contois says
K-snobs unite!
Julia Hofley says
Hi Kevin, we’ve had the house-made ketchup at Umami Burger in L.A. and paid extra for it to go with our crazy delicious burgers. Embarrassingly, after convincing him to spend the $3 or $4 for it, I watched my husband lick the individual serving dish clean. (Giada DeLaurentis said on Food Network to make sure you order the ketchup) Yes, it was that good, and shockingly had anchovies in it. Looking forward to trying out your recipe and seeing his reaction. Thank you for sharing!
Kevin Lee Jacobs says
Hi YBranning – Yes, there was a time when everyone made ketchup, mayo, and other condiments from scratch. And without corn syrup!
Hi Julia Hofley – Well, now I’m looking forward to your husband’s homemade ketchup-reaction, too. Do tell when you’re ready!
MaryAnn A Pichacz says
I’m looking forward to making this as soon as my garden tomatoes ripen!
Carol Samsel says
Can’t wait to try this!!!! My garden is late coming in so I’ll have to use store bought for the first batch 🙂
Kathleen Killmeyer says
Hi Kevin – Thanks so much for this great recipe. I do make my own catsup….ketchup, and I can’t wait to try your recipe once my tomatoes are coming in heavily, which should be in about two weeks. The only recommendation I would offer as a small change of pace in the recipe is to use a small amount of balsamic vinegar in it. The balsamic gives it a fabulous zesty taste that my husband I really love. As a matter of fact when I have to use store bought I automatically add the balsamic to give it a fresh taste. Love your website and very thankful for all of your tips and the loving way you share!
Marie Fickas says
I was going to ask about canning so good to have the answer already. I’d guessed no on water canning which is all I’ve done so far so this may be the first pressure canning I do with a long ago Christmas gift.
Great suggestions on additions – we love anchovy essence and balsamic vinegars. Will have to try them as well as a bit of lovage once I plant my herb garden.
Dora Swan says
You know… while looking at our garden just this morning, my 5 year old granddaughter, Ava, said,”Nana! Here’s a great idea! Let’s make our own ketchup with these tomatoes!” And, then, along came your recipe. Guess what we’re doing this afternoon?
Dan Soliz says
You’re the BEST, Kevin! Love, love, love your sites (FB and otherwise). I always look forward to your weekly emails. Oh, and since I didn’t win a free subscription to Garden Design, I’ll be subscribing soon. Thanks so much for that as well. Have a great weekend.
Pat says
Hi Kevin, thanks for the recipe! As soon as the tomatoes start rolling in I’ll be making this and freezing it as well. I do always cringe when buying ketchup from the store.
Pam R says
I HATE KETCHUP! Always have, always will. BUT, your recipe looks great, Kevin! I may give it a try sometime. 🙂
Julie says
I’m eager to try making the ketchup. I plan on using Brown Sugar Splenda blend (Splenda and regular brown sugar)though I expect it will affect the consistency and it will be a bit runnier. Has anyone used an immersion blender? I received one as a gift and it doesn’t get used much…
Linda A says
Have you tried freezing this, Kevin?
I’m not a big ketchup fan but it might make a good pizza sauce, as you suggest. Have to give it a try. Just wondering about freezing it.
LANA says
I FREEZE EVERYTHING ( ALL PESTOS, RIPE FRUIT QUICK JAMS, ETC) IN ANY BRAND CANNING JARS, F.AVOR STAYS, NUTRITION AND MUCH LONGER FREEZING TIME. NO FREEZER SMELL!!!
Melissa B. says
Gym hubby doesn’t like peppers, can I leave them out or replace them with something else? I would love to have a healthy version of ketchup for my family!
Teresa says
Kevin, This sounds fabulous, but my son and I couldn’t eat it due to severe clove allergies. We also gave up allspice as some companies use cloves to “lessen the amount of expensive allspice in their product. Any suggestions for substitutions would be appreciated.
Bill whitman says
first let me say what a great website this is. next if you think corn syrup is essential to anyone, you need to re-read The Omnivore ‘s Dilemma by Michael Pollan. and third, the perfect fries if you’re not making your own are crinkle fries overcooked slightly. if you fry them, they cook faster thus absorbing less oil but also the ridges get crispy and have a 1000 times more flavor than McDonald’s type fries
Elsie says
I have never understood the obsession with ketchup. However this recipe looks pretty fantastic to me. Looks like a good topping for meatloaf. Thanks Kevin.
Peggy says
Could you please share your recipe for perfect fries to go with the ketchup? I don’t care for store-bought ketchup and will give yours a try, but would love to know how to get the perfect fry to go with the ketchup! Thanks for sharing, and as others already commented, love your re-designed site! Have a wonder-filled day!
Julie R says
I LOVE ketchup ! I have never made it homemade, but I have made a homemade BBQ sauce. This ketchup sounds yummy.
Diane says
This looks amazing. However, my daughter is allergic to bell peppers (poor thing) any suggestions on what I could use as a substitute or perhaps just leave them out completely?
Sarahbeth says
I discovered homemade ketchup several years ago. Wow! I gave a jar to my 88 year old mom and her comment was ‘make me a gallon next year!’
I’ve tried several types including mango and plum. All were delicious. I’ll try yours as soon as my tomatoes Astros ready.
KC says
what is the shelf life for the homemade ketchup?
Peggy says
Thanks for this post, Kevin. I’ve suffered from a different ketchup snobbery over my entire lifetime–I DO NOT LIKE KETCHUP. I try all brands and types, trying to like it, but no. I’m really excited to see this. What a treat it would be to be able to tell my critics “Oh, I only like Kevin’s recipe so I make my own ketchup”. I’ll let you know. This is definitely on my bucket list for this weekend!
Kevin Lee Jacobs says
Hi KC – Shelf life is at least 3 weeks in the refrigerator. For longer storage, freeze the ketchup.
Hi Peggy – If you do make this ketchup, let me know how it turns out for you!
Jan says
This reminds me so much of the ketchup my mom and I used to make back in the day. But without all the day long prep and cooking and canning. I tried it with some home fries and just couldn’t stop eating it. Nothing wrong with a slice of potato or two with big slurp of ketchup. Delish.
Kevin Lee Jacobs says
HI Jan – So glad you tried — and liked — this ketchup!
~Julia/bleu says
… well from one Ketchup Snob to Another
Amen and HalleluYah! Pass me the spoon! I’ll have another! … and another, and another.
I became a ketchup snob (do i dare admit? 30+ yrs ago – Yikes!) whilst working in a vegetarian restaurant. OMG ! – i thot I’d died when it hit my taste buds ontop s sunflower rice burger. There truly was no going back. And anyone I have met along the path of the garden I seem to always ask “Do you make your own ketchup?”
I’ve been searching for a better recipe to share with my lil sis who has been mega canning tomatoes with her BFF (over 100 quarts as of Sunday). And surely this will do!
Kevin you’re a doll … just luv the post!
Carolyn says
Kevin,
You mention using fresh tomatoes. Any suggestions on what an “equivalent amount” is? Volume of diced fresh tomatoes? As in one of the other posts, I would likely use assorted tomatoes; I love the blend of flavors.
I love your post!!!
Kat says
Sounds wonderful. How long can it be kept refrigerated.
Kevin Lee Jacobs says
Hi Carolyn – Since a large dice will consume more space than a small dice, I can not, with any degree of certainty, provide a by-volume measurement for fresh, diced tomatoes. Better to weigh the fruit on a kitchen scale. (Sorry to be so inconvenient!)
Hi Kat – Refrigerated, the ketchup will stay fresh and wonderful for up to 1 month. Enjoy!
Kathy Jaynes says
Will definitely try this. Have been living a Whole 30 lifestyle, but am adding back some deleted items such as sugar. So glad your recipe is a low sugar version. Keep up the good work.
And, yes. Making one’s own condiments is a lost art. Home mayo is far superior to the store bought variety as well!
Patti says
I love home made ketchup. Can’t wait to try yours. Question, can I hot water bath this and can it?
Jill says
I just made this today and my husband and I love it! Thank you so much for this recipe.
George C. says
Hi Kevin,
This has been on my todo list for a while now. Finally getting around to it. How long do you think this will last in the fridge ?
Kevin Lee Jacobs says
Hi George C. – Covered and refrigerated, this ketchup will remain fresh and wonderful for at least 3 weeks. For longer storage, you can freeze it.
Chuck says
Gonna try this! #30 comment by Pat speaks of a subscription to Garden Design. What is this and how do I miss out on things that everyone else seems to know about?
June Pickering says
Thanks so much for including the ketchup recipe in today’s post about Barbecue Sauce. I will definitely try both. I never realized making ketchup could be so easy. Here in England, the top-selling brand is……..Heinz!
Ann says
This sounds yummy—except I don’t like cloves or allspice and
get a rash from cinnamon. What can I use instead?
Sunny says
Another thing to make with my home grown Roma tomatoes!!!! Thanks for sharing this recipe! And I found a sweet relish recipe today too so my hot dogs are going to be extra special!!
Mitchell Carol says
Sounds wonderful Kevin,the catsup . I am too old for all that work! I do buy a good catsup With few ingredients and no sugar. It’s not Hines!