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Homemade Ketchup

Homemade Ketchup

  • Prep 5min
  • Total30min
  • Servings3

This easy homemade ketchup tastes great with fries, burgers and more!MORE+LESS-

ByScaron

Updated August 4, 2016

Ingredients

1

(28 oz.) can tomato puree

1/2

tbsp kosher salt (or more, to taste)

Steps

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  • 1

    In a saucepan, whisk together all the ingredients over medium heat.

  • 2

    Bring to a boil, whisking occasionally, and cook for 10-15 minutes, until thickened to desired consistency. Be sure to use a splash guard to prevent splatter and also remove the pan from the heat to stir.

  • 3

    Let cool slightly before serving. Store in an airtight container in the fridge.

Nutrition Information

No nutrition information available for this recipe


Easy Homemade Ketchup

Easy homemade ketchup is made with honey, apple cider vinegar, tomato paste, and the best spices – get the recipe and make your own!

This recipe tastes just like store-bought ketchup your family loves but without the refined sugar or high fructose corn syrup. It is one of the easiest condiments to make at home and you can control what goes in it.


Why Homemade Ketchup?

Seventeen years after the dining hall muffin debacle, ketchup is still one of the most popular condiments in my house. So, being DIY Natural, we need to learn to make a homemade ketchup recipe. Although making your own will save money, for us it was more about avoiding certain ingredients and finding that perfect ketchup flavor.

Ingredients in Ketchup

Unfortunately, our favorite brand of ketchup from the store contained high fructose corn syrup, and when we started eating a more healthful diet and completely cut high fructose corn syrup from our diets we had to choose brands that just didn’t deliver the same flavor. Shortly after our quest for a good alternative began, our old favorite brand started making a “natural” version without the high fructose corn syrup. But wouldn’t you know – it contained lots of sugar, which is derived from GMO sugar beets. (If you’ve been following the whole GMO issue, you know that most of the sugar contained in processed foods these days is coming from genetically engineered sugar beets. And as of 2014, 98.5% of sugar beets are GMO.[1] Not much better for you than high fructose corn syrup, right?) Good reasons to have a solid homemade ketchup recipe in your repertoire.

What’s the moral of the story? Don’t be fooled by brands that claim “natural” status, boasting things like “Made without high fructose corn syrup.” Because the sad truth is that most companies are looking to cut corners with ingredients, keep prices low, and profits high. So while they may not contain the one ingredient consumers are popularly starting to avoid, they’ll replace it with another equally unhealthy ingredient that many consumers have not yet been trained to sniff out. Ahhh, big business – you win the sneaky-sneaky award once again.

Trial and Error

But I digress – back to our search for decent ketchup. In between a few nasty batches of homemade ketchup, we finally took a break from experimentation and purchased an organic bottled brand of ketchup we absolutely loved. Glancing at the ingredients we noticed it was simple. A little tomato, a little vinegar, a little sugar, water, salt, and seasonings. We were going to give it another shot, replacing the sugar with a natural sweetener, and see how it turned out.

Our first batch was so sweet we could have put it on pancakes. (Hey – it probably would have gone great with that blueberry muffin!)

We finally knocked this recipe out of the park by using a little less sweetener. The result was ketchup that we like better than our old standby. (Should have known that would be the case, right DIY-ers. )


Equipment

  • 1 Water bath canner (a huge pot to sanitize the jars after filling (about $30 to $35 - $30 at mall kitchen stores and local "big box" stores. Note: we sell many sizes and types of canners for all types of stoves and needs - see canning supplies Tomatoes are on the border between the high-acid fruits that can be preserved in a boiling-water bath and the low-acid fruits, vegetables and meats that need pressure canning. I have a pressure canner, so I use that just to make sure there's less spoilage, but a water bath canner will work.
  • Food mill or sieve - I highly recommend the Foley Food Mill - it's only about $25. You can use an ordinary sieve, but it will take much longer.
  • Pint or half-pint canning jars (Ball or Kerr jars can be found at Publix, Kroger, Safeway and local "big box" stores - about $9 per dozen jars including the lids and rings).
  • Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
  • Rings - metal bands that secure the lids to the jars. They may be reused many times.
  • Jar grabber (to pick up the hot jars)
  • Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
  • 1 large pot.
  • 1 saucepan
  • Large spoons and ladles
  • Jar funnel ($3-Grocery stores, like Publix, Kroger and Safeway and local "big box" stores sometimes even hardware stores)

Whole30 Ketchup

Typically ketchup has a ton of sugar&mdashsometimes even high fructose corn syrup&mdashso we created a super-simple homemade ketchup that's totally approved for the Whole30 and paleo diets.

Is ketchup approved on the Whole30 diet?

Only if you eat one with no added sugar! Many store-bought ketchups have added sugars for sweetness. This homemade version skips sweeteners of all kinds to make sure it's compliant with the Whole30 diet.

How does this ketchup get its flavor?

Tomato paste is the base, but the secret ingredient that gives this ketchup a ton of flavor is coconut aminos&mdasha savory condiment similar to soy sauce that's made from coconut sap.

How long does Whole30 ketchup last?

You can store this ketchup in a resealable container in your fridge up to 2 weeks.


Probiotic Homemade Ketchup

Simple fermented homemade ketchup recipe for a probiotic punch.

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1 x
  • Category: condiment
  • Method: Fermenting
  • Cuisine: American

Ingredients

  • 12 ounces organic tomato paste (no salt added)
  • 5 tablespoons water
  • 1/8 cup whey (or water)
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 cup honey

Instructions

  1. In a medium sized bowl, whisk together all ingredients. Pour sauce into a storage container (such as a pint mason jar). Cover and leave at room temperature for two days. Move to the refrigerator for longer storage.

Nutrition

Keywords: ketchup, fermenting

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


  • 12 ounces tomato paste
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon dry ground mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon of ground allspice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon of ground clove
  • 1/8 teaspoon ground turmeric
  • 1/4 cup apple cider vinegar
  • 2/3 to 1 cup water (or more)
  1. Measure and add all of the ingredients into a large mixing bowl.
  2. Use a whisk and stir until the sugar is completely dissolved.
  3. Store in an airtight container and refrigerate and overnight for the flavors to develop.

Healthy Homemade Ketchup Recipe with Easy Canning Instructions

On my personal blog I share a lot about my “city girl” background. It’s true that I was born in downtown Chicago and spent much of my young adult years at a country club pool with no clue to how food was produced.

But my mom also had a little Better Homes and Gardens influence, so gardening was actually a little (very little) piece of my youth as well.

My mom talks about the big garden she put into their first home in the suburbs, but sighs saying that multiplying children made her pump the brakes on this project. Instead, she planted tomatoes and herbs most summers right into the landscaping off the kitchen for easy access.

I also have memories of this time of year around my junior year of high school, when my mom gave canning a try.

It looked like such mess and so much work. I would leave for school and she was at the stove top. I would come back from school and she was still there…!


Fermented Ketchup Recipe

Yield: Makes 1 pint, but can easily be doubled, tripled, or quadrupled.

  • 2 (6oz) cans of tomato paste (I used this organic brand– affiliate link) OR 1.5 cups homemade tomato paste
  • 3 tablespoons maple syrup or raw honey
  • 3 tablespoons raw vinegar (I used my homemade vinegarbut this is a great option to purchase)
  • 2 tablespoons whey OR brine from existing vegetable ferments*
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon sea salt (I love and use this salt)
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon allspice

*If you are wanting the beneficial probiotics in fermented ketchup, the whey/brine cannot be omitted. Here’s how to make real whey (powdered whey will NOT work), or just skim some brine from an existing ferment. I used my sauerkraut brine, and it worked beautifully.

Combine all the ingredients, tasting and adjusting the seasonings as needed.

Place the ketchup in a pint-sized mason jar, and fit with an airlock or regular lid.

Allow the homemade ketchup to sit out at room temperature for 2-3 days. If you are using a regular lid, you’ll probably need to “burp” the ketchup every day or so to prevent a build up of gases. If you are using an airlock, you don’t have to worry about it.

Move the ketchup to the refrigerator for another three days.

Long-Term Storage: Fermented ketchup should last 3-6 months in your fridge. I haven’t tried freezing it, but considering how well other tomato products freeze, I imagine it would work just fine.

You could technically can it if you wanted, but the high temps of the canning process would kill all the beneficial bacteria, so you might as well not ferment it in the first place if you are going to can it.

Kitchen Notes:

  • If you are wanting to make a non-fermented ketchup recipe, simply omit the whey/brine, mix all the other ingredients, and place in the refrigerator immediately. It won’t last as long in storage, but if you are eating it immediately, it should be OK.
  • I highly recommend making more than one jar, especially during grilling season.
  • This ketchup recipe is very thick, especially after the fermentation process. If you prefer your ketchup a little thinner, feel free to add 1-2 tablespoons of water before or after it’s done fermenting.
  • The best part about homemade ketchup? You can completely tailor it to fit your unique taste preferences. As written, my family loves this recipe, but if your family likes spicier ketchup, you can easily adjust the seasonings. Other common additions include: cinnamon, clove, garlic, cayenne, and/or mustard powder.

Where to Buy Fermenting Stuff?

I’ve been totally impressed with my Fermentools equipment. Like I mentioned above, the air locks are designed to work with the mason jars you already have, so you don’t have to purchase specials jars (and can easily make BIG batches of ferments, like sauerkraut, at once). I also found their powdered salt pretty handy to have around– the chart on the front of the package makes it crazy-easy to figure out exactly how much salt you need for a brine.


How to Make

5 minutes means there's not a lot to it!

Step 1: Add vinegar to tomato paste.

Step 2: Add spices and mix.

Honestly, I think I spent most of that time finding the spices I wanted than everything else. Paired with some simple homemade fries and, well, is there anything better than homemade ketchup and fries?


Watch the video: Μάθετε να φτιάχνετε εύκολα υπέροχη σπιτική κέτσαπ-Homemade tomato ketchup (January 2022).