The Best Homemade KETCHUP Recipe: Rich, Tangy, and Full of Flavor

There’s nothing like homemade ketchup—it’s tangy, rich, and bursting with deep, fresh flavors that store-bought versions just can’t compete with. Making your own ketchup at home is simple, using fresh tomatoes, aromatic spices, and just the right balance of sugar and vinegar. Once you try this recipe, you’ll never go back to the bottle! Perfect for burgers, fries, or as a dipping sauce for almost anything, this ketchup is bound to become your new go-to condiment.

What Makes Homemade Ketchup Better?

Making ketchup from scratch allows you to tweak the balance of flavors to suit your taste perfectly. Store-bought ketchup is often filled with preservatives and high-fructose corn syrup, but this recipe uses natural ingredients like fresh tomatoes, cider vinegar, and a mix of spices to create a condiment that is both healthy and incredibly flavorful. You’ll notice the difference with every bite!

Why Everyone Will Love This Recipe

• Rich, deep flavor with a balance of sweetness and tanginess
• Perfect for those who want to control the ingredients and avoid preservatives
• Customizable with your favorite spices or additional flavors
• A great homemade gift idea for food lovers
• Quick to make and keeps well in the fridge for weeks

Pro Tips for the Best Homemade Ketchup

• Use fresh, ripe tomatoes for a more natural and vibrant flavor.
• Don’t rush the cooking process—slow simmering brings out the depth of flavor.
• Adjust the sweetness with more or less sugar based on your taste.
• For extra smooth ketchup, strain the sauce through a sieve after blending.
• Experiment with adding a pinch of chili powder for a spicy kick!

Frequently Asked Questions

Can I Use Canned Tomatoes Instead of Fresh?

Yes! Canned tomatoes or tomato passata work perfectly in this recipe, especially when fresh tomatoes aren’t in season.

How Long Does Homemade Ketchup Last?

If stored in a sterilized jar and kept in the fridge, it should last for 2–3 weeks.

How Can I Make Ketchup Spicier?

Add a pinch of cayenne pepper, chili flakes, or smoked paprika to give your ketchup a little heat.

Can I Make This Ketchup Without Sugar?

Yes, you can substitute sugar with a natural sweetener like honey or maple syrup for a healthier version.

Do I Have to Strain the Ketchup?

Straining is optional, but if you prefer a smoother texture, it helps remove seeds and skins, giving you that classic, silky consistency.

How to Store Homemade Ketchup

Once your homemade ketchup is made, let it cool to room temperature and transfer it to a sterilized jar. Keep it refrigerated and use within 2–3 weeks. If you want to store it for longer, you can freeze small portions in ice cube trays and defrost as needed.

How to Freeze Homemade Ketchup

Freeze the ketchup in small containers or ice cube trays for up to 3 months. When ready to use, simply thaw it in the fridge overnight.

How To Make The Best Homemade Ketchup

Step 1

Step 1

Start by finely chopping the onion and mincing the garlic. Then, heat a little olive oil in a small saucepan over medium heat. Add the onion and one chopped clove of garlic to the pan, letting them sauté gently for a few minutes until they become soft and fragrant.

Start by finely chopping the onion and mincing the garlic. Then, heat a little olive oil in a small saucepan over medium heat. Add the onion and one chopped clove of garlic to the pan, letting them sauté gently for a few minutes until they become soft and fragrant.

Step 2

Step 2

Once the onions and garlic are ready, it's time to add the peeled tomatoes, or if you prefer, tomato passata. Stir everything together and then mix in the sugar, cider vinegar, tomato paste, salt, black pepper, ground cloves, nutmeg, and a small pinch of cinnamon. These spices will bring warmth and complexity to your ketchup, so make sure everything is well combined.

Once the onions and garlic are ready, it's time to add the peeled tomatoes, or if you prefer, tomato passata. Stir everything together and then mix in the sugar, cider vinegar, tomato paste, salt, black pepper, ground cloves, nutmeg, and a small pinch of cinnamon. These spices will bring warmth and complexity to your ketchup, so make sure everything is well combined.

Let the mixture come to a boil, then lower the heat and let it simmer for about 40 to 50 minutes. During this time, the flavors will develop and the sauce will thicken, so be sure to stir occasionally to prevent it from sticking to the bottom of the pan.

Step 3

Step 3

Let the mixture come to a boil, then lower the heat and let it simmer for about 40 to 50 minutes. During this time, the flavors will develop and the sauce will thicken, so be sure to stir occasionally to prevent it from sticking to the bottom of the pan.

If you find that the ketchup is too thin for your liking, you can always adjust the consistency. A little cornstarch dissolved in water can help thicken it up nicely.

Once it’s cooked down and thickened to your desired consistency, blend the ketchup using an immersion blender, or transfer it to a regular blender for a smoother texture. If you like your ketchup super smooth, you can strain it through a fine sieve to remove any remaining bits.

Step 4

Step 4

If you find that the ketchup is too thin for your liking, you can always adjust the consistency. A little cornstarch dissolved in water can help thicken it up nicely.

Finally, let the ketchup cool to room temperature, and then transfer it to a sterilized jar for storage. Once it’s cooled and stored in the fridge, your homemade ketchup is ready to be enjoyed with burgers, fries, or anything else that could use a burst of tangy flavor!