In this article: Learn how to make your own homemade ketchup using fresh tomatoes from your garden.
Ketchup. It’s a favorite among lots of people. We joke that kids think of ketchup as its own food group. But there’s just something about this condiment that makes it a must have.
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When I first started growing tomatoes with the intent to preserve, I focused on tomato sauce. Afterall we eat pizza and pasta every week. Sauce goes in chili. It goes in soups. It made sense that I focused my preservation in that area.
But now, after a few years (or decade….) under my belt, I have branched out. I have my store of sauce, salsa, and tomatoes for the year. Now it’s ketchup time!
This homemade ketchup is amazing. This ketchup tastes just like ketchup should- and I know exactly what goes into it. Even the pickiest eater gobbles it up just like the stuff from the store.
So if you are ready to make your own homemade ketchup, from your homegrown or local tomatoes, let’s get started!
How to Make Homemade Ketchup
This ketchup recipe can be canned using a water bath canner. I have included directions on how to can as well. Here’s what you need to make this homemade ketchup:
Homemade Ketchup Ingredients
5 lbs tomatoes- cored and seeded
1 onion
3-4 cloves garlic
⅓- ½ cup raw sugar
¾ cup white vinegar
¾ tablespoon salt
½ tsp cinnamon
½ tsp paprika
¼ tsp celery seed
¼ tsp cloves
Dash black pepper
You will also need the following supplies:
Large stock pot
Large bowls
A high speed blender ( or food mill/fine strainer/immersion blender)
A slotted spoon
Jars (with lids and rings)
Now that you’ve got your supplies ready, let’s make ketchup!
Start by prepping your tomatoes. I used mostly Romas, but added in a few other sauce and paste varieties for an added flavor balance. Weight is the most important thing here, but sauce tomatoes have less water content, meaning you won’t have to cook your ketchup as long.
Remove the stems, cores, and as many seeds as you can. You need 5 lbs of tomatoes after removing the cores and seeds.
I placed my large pot on my scale, zeroed it out and started filling the pot with tomatoes.
Once you have all 5 lbs of tomatoes, add the onion and garlic to the pot and place the pot on the stove.
Cook the tomatoes over medium heat. Cook and simmer the tomatoes for about an hour, stirring occasionally.
You may need to squish down the tomatoes and stir a bit to prevent burning on the bottom of the pan. If you find that the bottom of the pan is scorching, reduce the heat.
Once the tomatoes have cooked, it’s time to strain and puree the ketchup for the first time.
I use my Vitamix blender for this step. You can use a food mill or a fine sieve, but the Vitamix does a really good job of making the homemade ketchup really smooth.
Working in batches, use a slotted spoon to transfer tomatoes to your blender. The more juices you remove in this step, the more quickly your ketchup will cook down.
Blend on high speed for a few minutes until very smooth.
Transfer the ketchup to a bowl while you finish the rest of the tomatoes.
Throw out the juices in the pot and set back on the stove.
Add the pureed tomatoes back into the pot.
Add in the rest of the ingredients (sugar, vinegar, spices) and bring to a boil over medium heat.
Reduce the heat to medium-low and simmer for about 3 hours, stirring occasionally.
How long it takes to cook down will depend on how much of the juices you removed in the previous step and how thick you like your ketchup.
It will take a minimum of 3 hours, most likely. As it cooks the ketchup will reduce down by about ½-¾ the amount you started with.
When the ketchup has reached the thickness you want, you need to puree it one last time. This step is optional, but if you want the mouthfeel of traditional store bought ketchup, it’s a step you don’t want to skip.
Again, I use my Vitamix but you can press it through a fine mesh strainer or food mill if you wish. You can use an immersion blender, but in my experience they don’t have a high enough speed to get the homemade ketchup really smooth.
Once the homemade ketchup is done, it’s time to prepare your canning supplies.
How to Can Homemade Ketchup
Wash pint or half-pint jars, lids, and rings in hot soapy water and set them to dry.
Fill your canning pot with water and set it on the stove to heat.
Fill jars with hot ketchup, leaving a ¼ inch headspace and run a knife down the sides to remove air bubbles.
Wipe the rims of the jars with a clean damp cloth and place on clean lids.
Tighten the rings finger tight.
Process in boiling water for 15 minutes (for both pints and half-pints). Start your timer when the water starts to boil.
After 15 minutes, remove the lid from the canning pot and turn off the heat. Allow the jars to sit for 5 minutes in the water before removing.
Set the jars on a towel in an undisturbed spot overnight. Check for correct seals before storing.
Related Reading: 21 Foods You Can Preserve in a Water Bath Canner
How Much Ketchup Does This Recipe Make?
As written, this recipe will make about 4 cups of ketchup. So 4 half-pints or 2 pints.
Tastes for ketchup can be subjective, so if this is your first time making this recipe, try a small batch like this first to make sure you like the flavor. Trust me- my very first homemade ketchup recipe year ago, used apple cider vinegar. And NO one liked it. It was quite a waste!
This recipe doubles and triples well.
10 lbs of tomatoes will yield 4 pints/ 8 half pints.
15 lbs of tomatoes will yield 6-7 pints/ 12 half pints.
Not canned, this ketchup recipe should keep in the fridge for 2-3 weeks. Same goes for after you open a new jar.
Other Tomato Recipes You Might Like:
Or check out 11 Ways to Preserve Tomatoes for ALL the ways you can use your fresh tomatoes!
How to Make Homemade Ketchup (from Fresh Tomatoes)
Delicious and health homemade ketchup made from fresh tomatoes
Ingredients
- 5 lbs tomatoes- cored and seeded
- 1 onion
- 3-4 cloves garlic
- ⅓- ½ cup raw sugar
- ¾ cup white vinegar
- ¾ tablespoon salt
- ½ tsp cinnamon
- ½ tsp paprika
- ¼ tsp celery seed
- ¼ tsp cloves
- Dash black pepper
Instructions
- Remove cores and seeds of your tomatoes. You need 5lbs after removing.
- Place tomatoes in a large pot. Add onion and garlic
- Simmer for 1 hour, stirring occasionally
- Drain as much liquid as possible, and puree the tomatoes, onion, and garlic using a high speed blender (or stainer/food mill)
- Pour the ketchup back into the large pot and add the rest of the ingredients (vinegar, sugar, spices)
- Bring to a boil then reduce heat and simmer, stirring occasionally for about 3 hours, or until the desired thickness is reached.
- Puree the ketchup in a high speed blender, on it's highest speed until very smooth.
- Pour into half-pint or pint sized jars.
- Wipe the rims clean and place on lids and rings
- Process in a boiling water bath canner for 15 minutes.
This sounds so much better than the bottled stuff. Hopefully I grow enough tomatoes next year to do this.
this is a great recipe! I made 4 batches last fall and didn’t buy any ketchup last winter. I’ve got a triple batch going now. my hubby says it is better than store bought. some of my kids love it, some prefer the store bought, but what do they know anyway? 😉 thanks for the wonderful recipe!
Is there a difference in the 15 minute Cook time according to elevation?
Do u leave peels on and puree up? I usually scald my tomatoes to remove before starting..that’s why I ask.
I do leave the peels on as they cook down.
Amazing recipe, I will use this again and again. Thank you
I use a food mill to remove any seeds or skins that didn’t cook down during processing. scalding and peeling is an unnecessary step for this yummy recipe
Have you ever made sugar free ketchup? Do you know if it is still ok to can if I substitute stevia or Lancato Monkfruit sweetener?
is it ok to use stevia or monk fruit sweetener in place of sugar in this recipe? can you still can this if you use monk fruit
I substitute one pound of sweet cherry tomatoes and use no sweetener at all. turns out plenty sweet. oh and a sweet onion
Would this recipe work in a slow cooker or instant pot? Simmering for 3+ hours seems to take up a lot of electricity.
Hi works fine in instant pot, 45 minutes on hi pressure, then 15 minutes Natural release
I will simmer it on low in my crockpot with the lid off to cook it down if I can tend to the recipe as frequently on the stove. takes about 10 hours to cook it down. then I jar and water-bath per instructions. has turned out fine.
Oh my goodness your recipe is delicious! Thank you for sharing it with us. I roasted some of the Roma’s to enhance the flavor. This recipe is easy to make and I highly recommend giving it a try.
Save the pulp seeds skin dehydrate to make tomato soup
amazing recipe , biggest problem now is I didn’t grow enough tomatoes this year and for Florida the season is about over. will have to greatly increase the amount of paste tomatoes I grow to keep up with just this ketchup recipe demand.
Absolutely love this. Will be making more for sure
What if you don’t have raw sugar? Can you use white sugar or none?
So many extra tomatoes, this would be a great use for them.
Absolutely delicious and so easy to make. Made 3 batches and will be making more!
Can I leave out the onion? My husband is allergic. Would it still be safe to can?
Do you think it would last in the refrigerator without doing the pressure canning ?
would have to leave out the onion and garlic…allergies to both unfortunately. unless I carmalize the onions, then I am OK.
sounds good.
think this would make good Christmas gifts.
I was amazed that I could actually make ketchup. Instead of draining the juice, I just cooked it longer to concentrate the flavor. The cloves, even .25 teaspoon for the entire batch is noticeable. Next time I’ll cut that measurement in half. But I’m thrilled with the end product. Thanks for sharing!
I am making this as I type. I am making a double batch. I am to stage of cooking for three hours and have added the spices. I don’t know if it’s just me but all I smell and taste is cloves. Are there any suggestions to counter that flavor?
so if you cook it down in the instant pot it’s 45 minutes instead of 3 hours? will it still thicken mine was the consistency of store bought maybe thicker. and the first hour do you just do it on the stove?
can this be canned?