Yesterday we shared our recipe for Homemade Tater Tots – and what goes better with those than some Homemade Ketchup! Homemade ketchup is surprisingly quick and easy to make, and it has a noticeably deeper, richer tomato taste that is so much better than any store-bought ketchup brands!
We make our homemade ketchup using fresh tomatoes year round – in fact, we’ve been using some garden tomatoes that we froze last summer when our tomato harvest was going strong!
You can use any variety of fresh tomatoes available at your local market – or if you can’t find good, fresh tomatoes at this of the year, feel free to substitute an equal amount of canned tomatoes in the recipe. The flavor will vary a bit based on whether you’ve used fresh or canned – but either version will still be delicious!
This is an extremely simple recipe to make, and a batch of homemade ketchup will last for a few weeks in the refrigerator.
PrintHomemade Ketchup
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 3 cups 1x
Ingredients
- 1 pound fresh ripe tomatoes of any variety, cored and quartered
- 1 6–ounce can of tomato paste
- 1 tablespoon agave nectar or corn syrup
- 1 tablespoon molasses
- 2 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon Colman’s dry mustard
Instructions
- Place all ingredients in a medium non-stick pan with a lid, bring to a boil and simmer for ten minutes.
- Remove from heat, cool, then pass through a food mill (like this one)
.
- Store in a sealed jar refrigerated for up to two weeks.
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Why does homemade ketchup only last a few weeks? It doesn’t look like anything in it would spoil. I want to make this but I don’t think I could use it up that quickly.
Hi Cynthia – The tomatoes will spoil after a while since there aren’t the same preservatives you’d find in some of the store bought versions. To be safe, we wouldn’t recommend keeping it longer than a few weeks (but it is possible that it will still be safe for a little longer than that original timeframe.)
could also can in hot bath
Possibly Mary! I’m not a canning expert but know that there are certain rules for using the water bath canning method for foods with high acidity. Pressure canning might be a safer option.
I’ve always wanted to make my own ketchup….this might be the one I have to try first!
Love that you made your own ketchup. I have only ever done it in the slow cooker but love the ease of the stovetop. I need to make this immediately!