Homemade ketchup is the weekend project that ruins the bottle for you: ripe tomatoes simmered down with bell pepper, onion, celery, and garlic, sweetened with brown sugar and lifted by pickling-spiced cider vinegar. It tastes like actual tomatoes, and it keeps in the fridge for weeks.
The Only Ketchup Recipe You’ll Ever Need
Ever read the label on a bottle of ketchup? It’s time to take back your favorite condiment! This homemade ketchup recipe is a game-changer. It’s bursting with rich, savory-sweet tomato flavor, is incredibly easy to make, and you control every single ingredient—goodbye, high-fructose corn syrup! Get ready to slather this on everything from veggie burgers to sweet potato fries. It makes about a quart, so you’ll be set for a while!
Ingredients
• MAKES: About 1 quart
• TIME: About 2 hours
• 3/4 cup / 180 ml cider vinegar
• 2 tablespoons (30 ml / 1 fl oz) pickling spice
• 2 tablespoons (30 ml / 1 fl oz) neutral oil, like grapeseed or corn
• 1 red or yellow bell pepper, cored and roughly chopped
• 1 large onion, roughly chopped
• 1 stalk celery, roughly chopped
• 2 cloves garlic, peeled and crushed
• 2 tablespoons tomato paste
• 6 cups / 1.4 kg (3.09 lb) chopped ripe tomatoes, about 3 pounds
• 1/4 cup / 50 g (1.76 oz) brown sugar
• Salt, to taste
• Cayenne pepper, to taste
Instructions
1. In a small pot, gently heat the cider vinegar and pickling spice. Once warm, turn off the heat and let the spices steep for at least 45 minutes to infuse the vinegar with flavor.
2. While the vinegar steeps, heat the neutral oil in a large pot over medium-high heat. Add the bell pepper, onion, celery, and garlic. Cook, stirring occasionally, until the onion has softened, about 5-7 minutes.
3. Stir in the tomato paste and cook for another 1-2 minutes, allowing it to coat the vegetables and deepen in color. Add the chopped tomatoes, stir well, and scrape any browned bits from the bottom of the pot.
4. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for about 45 minutes, or until the mixture has started to thicken. Be careful not to let the tomatoes stick and burn.
5. Strain the spiced vinegar through a fine-mesh sieve directly into the tomato mixture, discarding the whole spices. Stir in the brown sugar, a pinch of salt, and a dash of cayenne.
6. Continue to simmer for another 45 minutes, or until the ketchup has reached a consistency just slightly thinner than bottled ketchup (it will thicken more as it cools).
7. Taste and adjust the seasonings as needed—more salt, sugar, or cayenne to your liking.
8. Use an immersion blender to purée the ketchup until smooth directly in the pot. Alternatively, let it cool slightly and carefully blend in a countertop blender until completely smooth.
9. Let the ketchup cool completely. Transfer to an airtight container or jar and store in the refrigerator for up to 2 weeks.
Nutritional Information
• Estimated values per 1 tablespoon (15 ml / 0.5 fl oz) serving.
• Calories: Approx. 15-20 kcal
• Sugar: Approx. 2-3g (naturally occurring and added)
• Sodium: Varies based on salt added
• Key Benefits: Made with whole vegetables, free from high-fructose corn syrup and artificial preservatives. A good source of lycopene from cooked tomatoes.
Pro Tips
• Pro-Tips & Variations
• Green Tomato Ketchup: Perfect for using up end-of-season green tomatoes. Replace red tomatoes with 2 pounds (907 g / 32 oz) of green tomatoes and 1 pound (454 g / 16 oz) of tart apples. Use a green bell pepper, omit the tomato paste, and increase the brown sugar to 1/2 cup (480 ml). Add about a cup of water with the tomatoes to help them break down.
• Jamaican Jerk Ketchup: For a spicy, tropical twist, swap the pickling spice for your favorite jerk seasoning. Replace 1 cup (240 ml) of the chopped tomato with 1 cup (240 ml) of mashed ripe banana.
• Black Bean Ketchup: For a deep, umami-rich condiment similar to hoisin, use Chinese black vinegar instead of cider vinegar and five-spice powder instead of pickling spice. Add 1/4 cup (960 ml) of rinsed, fermented black beans along with the tomatoes.
• Tomatoless “Ketchup”: For a unique, chutney-like sauce, replace the tomatoes with 3 pounds (1361 g / 48 oz) of peeled, chopped carrots and 2 pounds (907 g / 32 oz) of peeled, chopped beets. Add 2 cups (480 ml) of water and 1/2 cup (480 ml) of fresh lemon juice when you add the root vegetables.
FAQ
Q: Is this homemade ketchup recipe vegan
A: Yes, this ketchup recipe is 100% vegan. All ingredients listed are plant-based, making it a perfect condiment for all your favorite vegan meals like veggie burgers, tofu scrambles, and sweet potato fries.
Q: How can I make this ketchup recipe sugar-free
A: To adapt this recipe for a sugar-free diet, simply omit the brown sugar. You can replace it with a natural, heat-stable sweetener like monk fruit or erythritol to taste. Start with a small amount and adjust after the ketchup has simmered and the flavors have developed.
Q: What are some vegetarian pairings for this ketchup
A: This versatile ketchup is fantastic with a wide range of vegetarian dishes. Serve it with black bean burgers, baked tofu nuggets, crispy potato wedges, plant-based sausages, or use it as a flavorful glaze for roasted vegetables.
Q: How long does this homemade vegetarian ketchup last in the fridge
A: Since this recipe is made with fresh ingredients and contains no artificial preservatives, it should be stored in an airtight jar or container in the refrigerator. It will stay fresh and delicious for up to 2 weeks.
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The Only Ketchup Recipe You'll Ever Need
Ingredients
Method
- In a small pot, gently heat the cider vinegar and pickling spice.
- Once warm, turn off the heat and let the spices steep for at least 45 minutes to infuse the vinegar with flavor.
- While the vinegar steeps, heat the neutral oil in a large pot over medium-high heat.
- Add the bell pepper, onion, celery, and garlic.
- Cook, stirring occasionally, until the onion has softened, about 5-7 minutes.
- Stir in the tomato paste and cook for another 1-2 minutes, allowing it to coat the vegetables and deepen in color.
- Add the chopped tomatoes, stir well, and scrape any browned bits from the bottom of the pot.
- Reduce the heat to maintain a gentle simmer.
- Cook, stirring occasionally, for about 45 minutes, or until the mixture has started to thicken. Be careful not to let the tomatoes stick and burn.
- Strain the spiced vinegar through a fine-mesh sieve directly into the tomato mixture, discarding the whole spices.
- Stir in the brown sugar, a pinch of salt, and a dash of cayenne.
- Continue to simmer for another 45 minutes, or until the ketchup has reached a consistency just slightly thinner than bottled ketchup (it will thicken more as it cools).
- Taste and adjust the seasonings as needed—more salt, sugar, or cayenne to your liking.
- Use an immersion blender to purée the ketchup until smooth directly in the pot. Alternatively, let it cool slightly and carefully blend in a countertop blender until completely smooth.
- Let the ketchup cool completely.
- Transfer to an airtight container or jar and store in the refrigerator for up to 2 weeks.
