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Homemade Ketchup - It's so quick and easy to make homemade ketchup! And the taste is so much better than any bottled variety!

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!

Homemade Ketchup - It's so quick and easy to make homemade ketchup! And the taste is so much better than any bottled variety!

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.

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Homemade Ketchup

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 3 cups


  • 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
  • ¼ teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon Colman’s dry mustard


  1. Place all ingredients in a medium non-stick pan with a lid, bring to a boil and simmer for ten minutes.
  2. Remove from heat, cool, then pass through a food mill (like this one).
  3. Store in a sealed jar refrigerated for up to two weeks.

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  • Cynthia wrote:

    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.

    • Martha wrote:

      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.)

  • mary survis wrote:

    could also can in hot bath

    • Martha wrote:

      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.

  • kellie @ The Suburban Soapbox wrote:

    I’ve always wanted to make my own ketchup….this might be the one I have to try first!

  • Nutmeg Nanny wrote:

    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!

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