Today we’re going to make a very simple recipe, one that we’re used to buying at the supermarket instead of making at home, without really knowing how much sugar and other additives it contains. It’s none other than the best homemade ketchup recipe.
We usually buy it ready-made, remaining unaware of all the artificial colors and sugars it contains. That’s why we’re offering you the perfect recipe so you can control all the ingredients you add. Plus, you’ll be doing your part for the environment by reducing your plastic consumption.
With this recipe, we will know exactly what the youngest members of the household consume, as it is a sauce frequently used and requested by them.
If you’re a fan of homemade sauces, you can’t miss:
- Mustard sauce for meat dishes
- Homemade pesto for pasta and salads
- Homemade mayonnaise
We can substitute the sugar with another type of sweetener, such as maple syrup. However, brown sugar gives it that classic ketchup flavor that’s hard to achieve with other natural sweeteners.
If we want to skip a step, we can use tomato paste instead of fresh tomatoes. In that case, about 375 grams will give the same result.
Table of Contents
How to Make Homemade Ketchup Recipe?
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe tomatoes | 1 kg |
| Onion | 1 |
| Green pepper | 1 |
| Garlic clove | 1 |
| Brown sugar | 50 g |
| White wine or apple cider vinegar | 70 cc |
| Fine salt | ½ teaspoon |
| Sweet paprika | ½ teaspoon |
| Mustard powder | ½ teaspoon |
| Ground cinnamon | Pinch |
| Ground pepper | Pinch |
| Ground cloves | Pinch |
How to Make Homemade Ketchup?
- Wash the tomatoes and bell pepper thoroughly.
- Cut the tomatoes into large chunks and place them in a large non-stick saucepan.
- Add chopped bell pepper (seeds removed), chopped onion, and peeled garlic clove.
- Simmer for about 40 minutes until everything becomes very tender.
- Blend the mixture until very smooth.
- Add spices, sugar, and vinegar.
- Cook on low heat for about 1 hour, stirring frequently, until it becomes a thick purée.
- Transfer to sterilized jars or an airtight container.
- Let it cool completely and seal tightly.
Video Guide 📺
What to Serve with Homemade Ketchup
As with all sauces, it pairs with many dishes:
- Meat dishes and grilled items
- Egg-based recipes
- Barbecue meals
- As an ingredient in hamburgers for extra juiciness
- A base for Thousand Island dressing
Nutritional Facts (Approximate per 1 tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | 20 kcal |
| Carbohydrates | 5 g |
| Sugar | 4 g |
| Fat | 0 g |
| Protein | 0.3 g |
| Sodium | 80 mg |
FAQs
Can I store homemade ketchup for a long time?
Yes, if stored in sterilized jars and kept refrigerated, it can last for 2–3 weeks.
Can I reduce the sugar?
Yes, you can reduce it or replace it with maple syrup or honey, but it may slightly change the taste.
Can I use tomato paste instead of fresh tomatoes?
Yes, use about 375 grams of tomato paste to replace fresh tomatoes.
Why is my ketchup too thin?
It likely needs more cooking time. Continue simmering until it reaches a thicker consistency.
Is homemade ketchup healthier?
Yes, because it contains no artificial preservatives or colors, and you control all ingredients.
Conclusion
Making your own homemade ketchup is simple, healthy, and rewarding. It allows you to avoid unnecessary additives while enjoying a fresh, rich flavor. Once you try it, you’ll find it hard to go back to store-bought versions.
