Homemade Ketchup

Do you remember those days? What are the ones where you’re staring into the fridge, and you have fries that are just begging for a dip? Is ketchup really bad for you? What happened to me last Tuesday? What are some good ways to eat What if a little voice in my head reminded me of *this* recipe? What is ketchup? How is homemade ketchup made? Why are plastic bottles so popular? Is it bright, it’s flavorful, has that perfect tang, and is surprisingly easy to whip up? I’ve been making this for years, and it’s become my go-to whenever I need that quintessential essential. ketchup flavor, whether it’s for burgers, Scrambled Eggs, or even just a sneaky spoonful straight from the can. Is sunshine in a bottle?

What is a homemade ketchup?

What is homemade ketchup? At its heart, it’s a delicious, tomato-based condiment that is cooked down to an intense, rich, thick. What is the difference between store-bought and bottled versions? What is aftertaste? ), this version lets the natural goodness of the tomatoes and spices really shine. Think of it as the purest expression of that classic ketchup flavor we all know and love. What is essentially a simple simmer of tomatoes with vinegar, sugar, and some secret spices that give this dish its unique flavor? What is that unmistakable aroma and taste? Is it the kind of thing that feels really fancy and impressive? What is good food made from scratch?

Why you’ll love this recipe?

What are some of the best homemade ketchup recipes? What are some of the best flavors in the world? What is that tangy tomato taste that’s perfectly balanced with just the right amount of sweetness? What is the sweetness of spices? It’s not overly sweet like some store-bought varieties, and you can actually taste the tomato! Second, the simplicity of this recipe is what really wins me over, especially on busy weeknights. What is the best way to toss ingredients into a pot, let it simmer, and blend it up. That’s it! Is it easier than you think? How can I make my own ketchup? When ripe tomatoes are in season, get your hands on a few. What is the versatility of this ketchup? Burgers, hot dogs, fries, scrambled eggs, chicken nuggets… you name it. Is it good stirred into a pot of baked beans for extra kick? What I love most about this is that it truly tastes *homemade* in the best possible way – like a Chocolate Chip Cookie. If your grandma was a flavor wizard, what would you make? Is it a million miles away from the generic stuff you find in supermarket shelves? I promise you won’t go back.

How do I make homemade Ketchup?

Quick Overview

How do you make your own ketchup? How do you simmer ripe tomatoes with vinegar, sugar, and a blend of aromatic spices? Everything is beautifully concentrated and thick. How do I make ketchup smooth? What are some of the best condiments to buy in a jar? It’s a hands-on process, yes, but it requires minimal active cooking time, making it an absolute lifesaver. How do I get that homemade touch without spending hours in the kitchen?

Ingredients

For the Main Base:
2.5 lbs ripe tomatoes, roughly chopped (about 6-7 medium tomatoes)
1 cup white vinegar per cup.
1/2 cup packed light brown sugar (you can adjust this to your sweetness preference)
1/4 cup finely chopped yellow onion.
2 cloves of garlic, minced. 1 clove
1 teaspoon salt (or to taste) per pound.
How much Black Pepper should I use 1 teaspoon for every
1/4 teaspoon ground allspice. 1 teaspoon
1/4 teaspoon ground cloves.
1/8 teaspoon cayenne pepper (optional, for a little kick!)

For Smoother Texture (Optional):
2 tablespoons tomato paste (this adds an extra layer of tomato flavor and helps thicken it even more).

For Seasoning Adjustments:
Add salt, sugar, or vinegar to taste once it’s cooked down.

How do I follow step

Step 1: Preheat & Prep Pan

Grab a large, heavy-bottomed saucepan or Dutch oven. What is the best way to cook ketchup? Make sure it’s big enough to hold all your ingredients comfortably. I don’t need to preheat the pan, just have it ready to go!

Step 2: Mix Dry Ingredients

In a small bowl, I like to whisk together the Brown Sugar, salt, black pepper, allspice, cloves, and cinnamon. Add the egg and stir until combined. What is cayenne? How do you ensure that spices are evenly distributed and you don’t end up with pockets of spice later on? Is it a small step, but it makes difference?

Step 3: Mix Wet Ingredients

Add your chopped tomatoes, white vinegar, chopped onion and minced garlic directly into the boiling water. Bring to a boil. What happens when you stir everything together?

Step 4: Combine

Now, pour the dry spice and sugar mixture over the wet ingredients in the pot. If you’re using tomato paste for extra richness, stir that in now too. Give everything a good stir to make sure all the ingredients are well incorporated.

Step 5: Prepare Filling

This step is really about the simmering process. How do you bring the mixture to a boil over medium-high heat? Cover the pot loosely (leaving a little crack for steam to escape) and let it simmer gently. You want it to cook down and thicken. I usually let it simmer for about 45 minutes to an hour, stirring occasionally, until the tomatoes are tender. Have broken down and the liquid has reduced significantly. What should I do if the mixture is starting to thicken?

Step 6: Layer & Swirl

This isn’t really a layering and swirling recipe in the traditional sense of baking, but you’ll want to make it your own. How do you stir the mixture periodically as it simmers to prevent sticking. You’re looking for consistency to change from watery to more jam-like. If it seems too thick, you can always add a tablespoon or two of water or vinegar, but usually, the thicker the better. Can tomatoes release enough liquid on their own? What is the goal of tomato sauce?

Step 7: Bake

Is it possible to bake a cake in an oven? What happens on the stovetop as the mixture simmers and reduces? What is the best way to cook a chicken on low simmer? How long will it take for a pot to cook? Is it possible to reduce the size of a hair by about half or more? How do you know if your spoon is ready? Is there a second before closing

Step 8: Cool & Glaze

Once the ketchup has reached your desired consistency, remove it from the heat. Now comes the fun part: blending! How do you transfer the hot mixture to a blender or use an immersion blender directly in the pot? Blend until smooth. Be cautious with hot liquids in a blender – start on low and vent the lid slightly. If you want an extra smooth, almost velvety texture, you can strain it through a fine-mesh sieve. I usually skip this step because I love a slightly more rustic texture. As it cools, it will thicken even more. You don’t really glaze ketchup, but this is when it’s ready to jar and use!

Step 9: Slice & Serve

Once cooled, spoon your homemade ketchup into clean jars. If you’re ready to serve it immediately, or store it in the refrigerator, just a few minutes before serving. I like to keep a jar of this in the fridge at all times. Is it good for dipping, drizzling, or slathering? The flavor just gets better as it sits.

What should I serve it with?

What are the possibilities? How do I make homemade ketchup? What are some good breakfast ideas on scrambled eggs? The tangy sweetness cuts through the richness of the eggs perfectly. If you’re doing brunch, think about serving it alongside some crispy home fries or even some savory burgers. What is the best way to add color to a plate? As a dessert… okay, maybe not in the sweet sense, but it’s fantastic with oven-baked. Chicken Tenders or even some crispy fish. What are some good slam dunks with French fries? My kids love chicken nuggets. I make them as a side dish. Is it true that they actually ask for seconds? I’ve also tried stirring a spoonful into my mac and cheese for extra depth, and let me tell you this: It’s the best thing to do. If you don’t like sour cream, stir it into your favorite pasta. Is it a revelation? What are some of the best condiments to make your food taste better?

How do I make my own homemade Ketchup?

I’ve made this homemade ketchup more times than I can count, and I’ve picked up a few tricks along the way that I think you’ll find super helpful. When it comes to the tomatoes, using really ripe, ripe ones is key. If your tomatoes aren’t super flavorful on their own, the ketchup won’t be either. I’ve found that San Marzano tomatoes are fantastic if you can find them, but any good quality ripe tomato will work. Don’t be afraid to taste and adjust seasonings as it cooks! This is where you truly make it *your* ketchup. If you like it tangier, add a splash more vinegar. Sweeter? A bit more brown sugar. Spicier? A pinch more cayenne. For mixing, I always do the dry ingredients separately first to ensure everything is evenly distributed. This prevents those surprise bites of pure clove or allspice. When it’s simmering, stir it frequently, especially towards the end. It can go from perfectly thick to burnt on the bottom in a flash if you’re not careful. I learned that the hard way early on! If you want a smoother texture, straining through a sieve is totally worth it, but if you have a good blender or an immersion blender, you can achieve a pretty smooth consistency without it. My kids don’t mind the little bits, so I often skip that step for speed. For ingredient swaps, if you don’t have white vinegar, apple cider vinegar works too and adds a slightly different flavor profile. Some people even use balsamic for a darker, richer ketchup, but I tend to stick with the classic white vinegar for this recipe. And when it comes to thickening, patience is your best friend. Let it simmer down slowly; forcing it by turning up the heat too high can scorch it. Trust me on this one – low and slow is the way to go for the best flavor development and texture.

What are the Storing and Reheating Tips?

Once your beautiful homemade ketchup has cooled down completely, it’s time to store it properly. I usually pour mine into clean glass jars with tight-fitting lids. At room temperature, it’s best to keep it refrigerated once it’s made because it’s a fresh product without the preservatives of commercial ketchup. In the refrigerator, it will stay fresh and delicious for at least two to three weeks. I’ve even had it last longer, but the flavor is definitely best within that timeframe. Make sure your jars are clean and dry before filling. If you want to make a huge batch and keep it for longer, you can absolutely freeze it! I usually freeze it in smaller containers or even ice cube trays if I want to use small portions later. Frozen ketchup will last for about 3-4 months. When you’re ready to use frozen ketchup, thaw it overnight in the refrigerator. It might separate a little when thawing, so just give it a good stir or a quick blend to bring it back together. For the glaze timing advice, this mostly applies to baked goods, but if you were making something that required a ketchup glaze, you’d apply it towards the end of the cooking time to prevent burning. But for just storing the ketchup itself, letting it cool completely before jarring is the key!

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Final Thoughts

Honestly, making this homemade ketchup has been such a rewarding culinary adventure for me. It’s one of those recipes that truly transforms a simple meal into something special, and the fact that it’s so easy to make just adds to its charm. If you’re someone who loves having that perfect condiment on hand for fries, burgers, or anything that needs a little tomato-ey love, you absolutely have to give this a try. It’s the taste of summer, sunshine, and pure comfort all bottled up. It’s definitely a recipe that has earned a permanent spot in my kitchen rotation, and I just know it will in yours too. If you enjoyed this, you might also love my recipe for homemade mayonnaise or my easy pickled red onions – they make for a fantastic burger topping combo! I can’t wait to hear what you think of this ketchup! Please leave a comment below and let me know how yours turned out, or if you have any fun variations you tried. Happy cooking!