Home-Made Ketchup


I’ve always wanted to make my own ketchup and never have. It’s something I think I’m going to do in the summer, but I get so busy that I forget about it. But then I started thinking about the recipes for ketchup that have inspired me, and they’re all made from canned tomatoes!

So here I am in February and I’m making my own ketchup! For the canned tomatoes, I use the highest quality brand I can find, which for me is the Pomi brand.

One thing that really bothers me in ketchup is the amount of sugar that they use. Its like the companies can’t believe people will eat a food product without sugar in it! For that reason, I always buy a “healthy” brand of ketchup, but it’s very expensive. So if this ketchup works out well, I can make a batch every few months for just a few dollars!

Home-Made Ketchup

1 – 26.46 ounce box Pomi chopped tomatoes
1/2 onion, finely chopped
1/3 cup apple cider vinegar
1/4 cup brown sugar, not packed
1/4 teaspoon dry mustard
1/4 teaspoon allspice
1/4 teaspoon salt
Pinch of cayenne
Pinch of ginger
Few grindings of black pepper

Place all ingredients in a tall pot. Heat the mixture over medium heat, then reduce the heat and let cook for about 30 minutes. Make sure the tomatoes don’t stick to the bottom of the pot. If they do, reduce the heat.


Let the mixture cool for about an hour, and then process in a blender until smooth.


Verdict: I am very happy with this recipe – and you can’t beat how easy it is. However, next time I will cut back on the sugar by at least half.

37 thoughts on “Home-Made Ketchup

  1. I have to try this recipe, my son Fernando loves ketchup and I think this is a healthier option… But I have a problem: I can’t find allspice here! What’s in it? (Maybe I can make my own).

  2. We love homemade ketchup, in fact, the commercial varieties, no matter how good they are just don’t seem to measure up. Using canned tomatoes eliminates the need to strain off the skins and seeds….. I’ve been using a similar recipe for years, mine also has a couple of cooking apples added to help thicken the sauce. I’ll be posting my recipe in a month or two, made with fresh tomatoes. 😃

  3. That’s a good question. I didn’t can it, this recipe made about 3 cups and I put it in a sealable jar in the fridge. I don’t see why it wouldn’t keep just like ketchup in a bottle…

  4. A fun fact that some of the earliest recipes call for anchovies. I’d be interested in that. I might have to give you recipe a whirl too. :-)

    FYI, the 2nd photo in your post doesn’t seen to be loading for some reason.

  5. Great to make your own stuff from scratch isn’t it? Cheaper, better taste, no junk in there.

    If you simmer the tomatoes longer (2 hours over low heat) they will become sweeter without adding sugar. It will also develop the other flavors more.

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