Homemade Ketchup Recipe

This homemade ketchup recipe is made with simple pantry staples and comes together in around 10 minutes. It's slightly sweet, full of real tomato flavor, and a perfect condiment to have on hand at home.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Ketchup is not something I usually make from scratch. Condiments are one of those things I just buy unless they're something specialty, like my Homemade Remoulade Sauce or Homemade Browning Sauce. But there was that one day I needed ketchup, didn't want to run to the store, and decided to figure it out myself.

That first batch was okay. Since then, I've tweaked it into this quick, delicious homemade ketchup recipe. I went back and forth on whether to cook it or just mix everything together in a bowl, but the quick stovetop version won every time. I hope you enjoy it, whether you're trying to make more things from scratch or you just find yourself out of ketchup with a random can of tomato paste in the pantry.

Love, Tanya

A Quick Look at The Ingredients

• Tomato paste — A 6-oz can is the base of this recipe. Using tomato paste instead of fresh tomatoes keeps this recipe quick and gives you that deep, concentrated tomato flavor you expect from ketchup.
• Liquids - Water and apple cider vinegar - both of these thin the ketchup out, while the vinegar gives the ketchup its tangy taste. If you find your ketchup too thick, add a little more water to thin it out.
• Granulated sugar — Balances out the acidity from the vinegar and tomato.
• Salt — Brings everything together.
•  Seasonings - onion powder, garlic powder, and ground allspice.

How to Make Homemade Ketchup

This recipe comes together entirely on the stovetop in one small saucepan. No blender, no special equipment — just a whisk and about 10 minutes.

Step 1: Add all ingredients to a small saucepan. Whisk everything together until smooth and fully combined. Make sure there are no lumps of tomato paste.

Step 2: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. You'll start to see small bubbles forming.

Step 3: Reduce the heat to medium-low and continue simmering for about 5 minutes, stirring occasionally. The ketchup is ready when the flavors have melded together, and it has thickened slightly. It will continue to thicken as it cools.

Step 4: Remove from heat and let the ketchup cool to room temperature. Taste and adjust. Transfer to a jar or a squeeze bottle, then refrigerate.

Variations

• Spicy ketchup: Add a pinch of cayenne pepper or a few dashes of hot sauce to the pot. Start small and taste as you go.
• Smoky ketchup: Stir in ¼ teaspoon of smoked paprika along with the other spices.
• Less sweet: Reduce the sugar by 1 tablespoon if you prefer a more savory ketchup.
• Sugar-free option: Swap the granulated sugar for a sugar substitute like monk fruit sweetener, using the same amount.

Does Homemade Ketchup Taste Like Store-Bought?

It's close, but not identical. Store-bought ketchup has a distinct flavor due to its precise formula and added ingredients. This homemade version is simpler, with a clearer tomato flavor, a slight vinegar edge from apple cider vinegar, and warmth from allspice. My daughter preferred it, which says a lot.

The texture will also be slightly different. I find it a little thicker than store-bought ketchups, perfect for dipping fries or topping a burger. If it's too thick for your liking, add a little bit of water to thin it out.

Make Ahead and Storage

• Storage: Transfer cooled ketchup to an airtight jar or squeeze bottle and refrigerate for up to 2 weeks. Give it a stir or shake before using.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
• Make ahead: This recipe doubles easily, so make a larger batch and keep it in the fridge.

Related Recipes

I hope you love this homemade ketchup recipe as much as we do. If you're looking for more homemade sauces and condiments, try these out:

• Big Mac Sauce (Homemade & Easy) — A creamy copycat sauce that's great on burgers and as a dip.
• Homemade Remoulade Sauce — A bold sauce perfect for seafood, fries, and sandwiches.
• Homemade Browning Sauce — A pantry staple for adding rich, deep color and flavor to meats and gravies.

Tanya Harris

Homemade Ketchup Recipe

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This homemade ketchup is made with simple pantry ingredients and comes together in around 10 minutes.

Print Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 16 servings

Course: Condiment

Cuisine: American

Calories: 19

Ingredients

  

1x2x3x?

• 1 6 oz can tomato paste
• ½ cup water
• ¼ cup apple cider vinegar
• 3 tablespoons granulated sugar
• 1 ½ teaspoons salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground allspice

Instructions

 

1. Add all ingredients to a small saucepan and whisk until smooth and well combined.
2. Bring to a gentle simmer over medium heat, stirring frequently.
3. Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally, until flavors have melded and the mixture has thickened slightly.
4. Remove from heat and let cool to room temperature.

Nutrition

Calories: 19kcalCarbohydrates: 4gProtein: 0.5gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 303mgPotassium: 113mgFiber: 0.5gSugar: 4gVitamin A: 162IUVitamin C: 2mgCalcium: 5mgIron: 0.3mg

Notes

• The ketchup will continue to thicken as it cools. If it seems thin right off the heat, let it cool completely before assessing the texture.
• White vinegar can be substituted for apple cider vinegar. The flavor will be slightly sharper.
• Store in an airtight jar in the refrigerator for up to 2 weeks.

Tried this recipe?

Let us know how it was!