Homemade Ketchup
This rich, tangy, and slightly sweet homemade ketchup is a perfect alternative to store-bought varieties. Made with simple pantry ingredients, it offers a deeper tomato flavor and can be customized to suit your taste. Great for dipping fries, spreading on burgers, or using as a base for sauces.
Sauce
Sauce
Made with simple pantry ingredients.
2 Cups
10 mins
50 mins
1 hr
Equipment
Medium Saucepan
Measuring Spoons
Ingredients
15 Ounces of Tomato Paste
1/2 Cup of Apple Cider Vinegar (ACV)
1/4 Cup of Water
1/4 Cup of Brown Sugar
1 Tablespoon of Molasses
1 teaspoon of Onion Powder
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Salt
1/4 teaspoon of Ground Allspice
1/8 teaspoon of Ground Clove
Instructions
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Combine ingredients:In a medium saucepan, whisk together all the ingredients until smooth.
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Simmer:Bring to a simmer over medium heat. Once it starts bubbling, reduce the heat to low.
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Cook down:Let it simmer uncovered for about 45–50 minutes, stirring occasionally to prevent sticking. The ketchup should thicken and darken slightly in color.
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Adjust seasoning:Taste and adjust seasoning as needed—add more sugar for sweetness, vinegar for tang, or spices for depth.
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Cool and store:Let cool to room temperature. Transfer to a clean jar or bottle and refrigerate. The flavors will deepen after a day or two.
Notes
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Use quality tomato paste:
Since this is the base, a good-quality tomato paste will give your ketchup a richer flavor. -
Simmer low and slow:
Keep the heat low to avoid burning and to allow the flavors to meld and deepen over time. -
Stir regularly:
Tomato paste can stick to the bottom of the pan easily, so stir frequently to prevent scorching. -
Customize to taste:
Taste near the end of cooking and adjust. Add a bit more vinegar for tang, sugar for sweetness, or spices like smoked paprika for depth. -
Let it rest before using:
The flavor improves after sitting for a day or two in the fridge. -
Sanitize storage jars:
If you're storing it for several weeks, make sure your jar or bottle is sterilized to extend shelf life. - Refrigerate for up to 3 weeks in an airtight container. Freeze for longer storage (up to 6 months).