How to Make Tomato Ketchup – Easy Homemade Tomato Ketchup

Learn how to make your own easy homemade tomato ketchup with this how-to guide! This delicious ketchup is the perfect balance between sweet, and tart. Plus it is super easy to make – you’ll never go back to store-bought! Homemade tomato ketchup is a great way to use your tomatoes and when bottled the tomato ketchup can last up to a year. This homemade ketchup with fresh tomatoes uses a mix of heirloom tomatoes, cherry tomatoes and even plum tomatoes. This recipe works with all types of tomatoes.

My tomato plants have gone absolutely wild this year! I have far too many – I’ve been able to harvest about 1kg a day for the last few weeks. As I have so many, I was trying hard not to waste them so I thought that the best option was to whip up a batch of my easy homemade tomato ketchup!

It looks complicated on the surface, but trust me – you can make homemade ketchup with fresh tomatoes it too! This fresh tomato ketchup is easier (and quicker) than you think! You only need a really big saucepan or jam pan and you are set to start making homemade ketchup with fresh tomatoes at home.

My latest haul of tomatoes from the veg patch this week was perfectly ready to be turned into something delicious. When you pick them yourself fresh from the vine, the green earthy smell is just out of this world. It’s overwhelming and a feast for the senses.

Why you’ll love this recipe

• I love homemade sauces, they are so much more satisfying than the shop-bought ones! Just think, the sun is shining, and you’re in the garden with the BBQ fired up. You take your first bite of a burger and the homemade ketchup squeezes out. But you don’t mind because it’s so tasty!
• This homemade tomato ketchup is so easy to make and so worth the wait.
• You know exactly what is in the recipe and can use organic ingredients or even make it fully vegan.
• Homemade ketchup has such an incredible flavour. It’s rich and fruity. You can make it as tart or sweet as you want.

Top Questions – link to answers later

How to Make Tomato Ketchup?
Home preserves – How long does homemade ketchup last?
How to steralise your glass jars using a dishwasher?
What sort of glasses or bottles should I use for my homemade ketchup?
How to steralise glass jars using an oven?
How are tomatoes turned into ketchup?

Ingredients

For the full recipe and instructions scroll to the bottom of the page for the homemade ketchup with fresh tomatoes recipe card.

You don’t need anything too unusual, and although it looks like a long list of ingredients on the surface, everything does come together perfectly to create sweet, sticky fresh tomato ketchup.

You’ll need:

• Onions – after all, no recipe is complete without them!
• Plenty of celery for flavour.
• Oil – ideally vegetable or olive oil.
• Sliced garlic cloves because, again, nothing would be complete without it!
• Ground coriander to give it an almost slightly smoky flavour.
• A cinnamon stick for a deep, warming sweet flavour.
• Cayenne pepper for a hint of spice.
• Salt and pepper to season to taste.
• Tomato puree helps add sweetness and depth of flavour.
• A ton (well, 2 kg) ripe tomatoes. I used a mix of colours and size but you can use any type.
• Caster sugar to balance the acidity of the tomatoes.
• Tabasco sauce – I used ½ teaspoon but if you like it spicy then you may want to add extra. You could also use some fresh chilli but it’s entirely up to you.
• White wine vinegar to balance the flavours.
• Lemons for a citrusy touch.

How to make – step by step

• Chop the onions and celery and add them to a large pan over low heat with some olive oil and let them soften for 5 minutes.
• Peel and chop the garlic and add it to the pan. Let it soften for another 5 minutes.
• Add the cinnamon stick and spices and stir them in.
• Stir in the tomato puree.
• Chop the larger tomatoes and leave the smaller ones whole and add them to the saucepan. Add the sugar and stir it in.
• Add the tabasco sauce and vinegar and bring the mixture to a boil.
• Simmer for an hour until tomatoes are mushy and the liquid has been reduced by a few inches. Keep stirring every few minutes.
• Remove and discard the cinnamon stick and use a stick blender to blend the mix in the pan until smooth (with a few bits, if you prefer). You can sieve the liquid into another bowl at this stage and then add it back to the pan.
• When it starts to thicken up, taste it and if it is too sweet, add fresh lemon juice until it’s perfect for your tastes.
• If it’s still too thin, leave it on the hob until it reduces and thickens even more. Keep it simmering and stir regularly to stop the mix from sticking.
• Sterilise a few jars – I do this by popping them in the dishwasher while the ketchup is cooking.
• Spoon the ketchup into the jars and add the lid to seal them. Let them cool (this may take a few hours) and enjoy at your liberty!

• Chop the onions and celery and add them to a large pan over low heat with some olive oil and let them soften for 5 minutes.
• Peel and chop the garlic and add it to the pan. Let it soften for another 5 minutes.

• Chop the onions and celery and add them to a large pan over low heat with some olive oil and let them soften for 5 minutes.
• Peel and chop the garlic and add it to the pan. Let it soften for another 5 minutes.
• Add the cinnamon stick and spices and stir them in.
• Stir in the tomato puree.

• Chop the larger tomatoes and leave the smaller ones whole and add them to the saucepan. Add the sugar and stir it in.
• Add the tabasco sauce and vinegar and bring the mixture to a boil.

• Simmer for an hour until tomatoes are mushy and liquid has reduced by a few inches. Keep stirring every few minutes.
• Remove and discard the cinnamon stick and use a stick blender to blend the mix in the pan until smooth (with a few bits, if you prefer). You can sieve the liquid into another bowl at this stage and then add it back to the pan.
• When it starts to thicken up, taste it and if it is too sweet, add fresh lemon juice until it’s perfect for your tastes.
• If it’s still too thin, leave it on the hob until it reduces and thickens even more. Keep it simmering and stir regularly to stop the mix from sticking.
• Sterilise a few jars – I do this by popping them in the dishwasher while the ketchup is cooking. Scroll down for more info about steralising jars.
• You can blend the ketchup to make it smooth or leave it chunky and with more texture. Leaving the homemade tomato ketchup with more texture makes it look gorgeous when drizzled over burgers and other dishes at BBQs.
• Spoon the ketchup into the jars and add the lid to seal them. Let them cool (this may take a few hours) and enjoy at your liberty!

Top Tips

• Lots of Garlic! Onion and garlic are to cooking what vanilla essence is to baking! They fill out the flavour and just make everything taste so much better. Homemade ketchup wouldn’t be the same without it.
• Sterilisng your jars is really important. I put them in a quick, hot cycle in the dishwasher and leave them to dry in the warm dishwasher. Just be careful while the glass is hot! You can also wash as normal them and let them dry in a hot oven.

Serving Suggestions

Enjoy this homemade tomato ketchup on burgers and hot dogs, as a dip for crisps or as a tasty base for a summer pizza! You could even add some extra spices to create spicy tomato ketchup!

In the afternoon sun! Fresh tomatoes are perfect for this homemade tomato ketchup and in the summer I can harvest about a kilo a week. Even I can only do so much coking in that time so ketchup is the way forward!

Equipment

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• Large saucepan or jam pan
• chopping board
• knife
• Kitchen Scales

Substitutions and variations

FRESH CHILLI

Spicy homemade ketchup? Yes, please. Chop your favourite chillis and mix them into the tomato ketchup just prior to adding the tomato puree. This will give it a wonderful kick.

HEIRLOOM TOMATO KETCHUP

Heirloom tomatoes are delicious! They are classed as a breed true and they taste better than the other hybrid tomatoes. They are also the most beautiful tomatoes too! The seeds can be saved so you can grow more heirloom tomatoes year after year.

You can use Heirloom tomatoes in this tomato ketchup recipe just the same as you would use any other variation of tomato. I promise, you won’t regret making the switch to heirloom tomatoes.

Storing homemade tomato ketchup/ Making ahead of time options

You can store homemade tomato ketchup in the jar you made it into, it will keep for up to a year, but best within 6-10 months.

You can make it ahead of when you want to use homemade ketchup with fresh tomatoes, just be sure to store your ketchup in an airtight jar in a dark cupboard prior to using it. As I mentioned above, the ketchup can keep for months. But I like it fresh!

FAQS

How to Make Tomato Ketchup?

The method is super simple – you only need one pot! You just need to:

I leave my ketchup still a bit chunky after using the hand mixer. I love the texture and being able to see the bits of the ingredients left in. It’s thick and gloopy (in the best way) and perfect for the last-minute Indian summer BBQ.

I’ve also added a few tablespoons into pasta sauces as the range of spices and flavours can really boost the finished ketchup.

I love making this easy homemade tomato ketchup. It is a great way to use up fresh tomatoes and keep it lasting for longer at home. We have had a few jars that we forgot about which were still delicious after 6 months of being in the cupboard!

How long does homemade ketchup last?

Homemade ketchup is a staple preserve that can last for a long time in a cool dark place.

This recipe for me usually lasts on average 6 months. (It can last longer but we eat our way through it). I’ve also had one jar lasting a year. It was lost in the back of the cupboard but it was great to find it and still be edible.

Like all food look, smell and maybe taste if you are unsure. If it has mould on it then don’t eat it.

What sort of glasses or bottles should I use for my homemade ketchup?

There are a lot of different styles of jars and bottles you could use for your easy homemade ketchup.

I personally recommend glass ones with a metal screw lid. They are easy to find and you can use old jam jars. I used milk style tall glass bottles and regular jam jars to store my ketchup in.

Either way, make sure the jars or bottles you use have a large enough opening so you can spoon the ketchup in to.

How to sterilise your glass jars using a dishwasher

I pop my glass jars in the dishwasher on a quick hot setting while making the ketchup so they are clean and hot at the end of the ketchup. Normally I choose a 30-minute setting if possible. Make sure the glasses and lids are dry before decanting.

Make sure that when you sterilise your jars you are careful as they should still be warm/hot when you decant the ketchup from the pan into them. They will also be hot when you add the homemade ketchup to the jars.

Having hot jars will stop the glass from breaking from the heat difference.

How to sterilise your glass jars using an oven in my How to Make Tomato Ketchup guide.

When sterilising your glass jars you can use your oven to help.

Wash the jam jars in hot soapy water before rinsing out thoroughly. Pop the jars on to a baking tray and into a preheated oven – 180ºC/ Gas mark 4/ 356ºF. You will only need to leave them in for about 15 minutes. Then turn the oven off and leave the jars inside. I also add the lids in to the oven too to make sure they are clean too.

It is best to add the ketchup into the jars when the jars are still warm/hot. This will help prevent the glass from cracking or breaking.

How are tomatoes turned into ketchup?

Ketchup is turned into ketchup by cooking and boiling down the tomatoes with other vegetables and spices. The addition of vinegar and sugar helps preserve the tomatoes as they mush down to make ketchup.

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Homemade Tomato Ketchup Recipe

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How to Make Tomato Ketchup – Easy Homemade Tomato Ketchup

Sisley White

Learn how to make your own easy homemade tomato ketchup with this how-to guide! This delicious ketchup is the perfect balance between sweet, and tart. Plus it is super easy to make – you’ll never go back to store-bought! Homemade tomato ketchup is a great way to use your tomatoes and when bottled the tomato ketchup can last up to a year. This homemade ketchup with fresh tomatoes uses a mix of heirloom tomatoes, cherry tomatoes and even plum tomatoes. This recipe works with all types of tomatoes.

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Sauce

Cuisine American, British, International

Servings 4 large jars

Calories 528 kcal

Equipment

• Large saucepan or jam pan
• Chopping board
• Knife
• Kitchen Scales

Ingredients

 

1x2x3x

• 4 (4) onions (medium sized)
• 250 g (2.48 cups) Celery (very roughly chopped – leaves too)
• 5 tbsp (5 tbsp) vegetable oil (or olive oil)
• 4 (4) garlic cloves (sliced)
• 1 tsp (1 tsp) ground coriander
• 1 (1) cinnamon stick
• 1 tsp (1 tsp) cayenne pepper powder
• salt and pepper
• 3 tbsp (3 tbsp) tomato purée
• 2 kg (13.42 cups) ripe tomatoes
• 200 g (1 cups) caster sugar
• 0.5 tsp (0.5 tsp) Tabasco sauce Add extra if you like it extra spicy.
• 200 ml (200 ml) white wine vinegar
• 2 (2) lemons

Instructions

 

• Chop the onions and celery and add them to a large saucepan on a low heat with a little olive oil for about 5 minutes until they area starting to soften.
  
• Peel and chop the garlic and add it to the saucepan. Soften for another 5 minutes.
  
• Add the cinnamon and the spices and stir in.
  
• Stir in the tomato puree.
  
• Chop up larger tomatoes. You can leave the smaller ones whole. They will mush down. Add them all to the saucepan.
  
• Add the sugar and stir in.
  
• Add the Tobasco and white wine vinegar. Bring to the boil.
  
• Keep on a light bubble, for 1 hour until the tomatoes are mushy and the liquid has reduced by a few inches. Keep stiring every few minutes.
  
• Discard the cinnamon stick and use a stick blender to whizz the mix until smooth with a few bits. If you want it smoother sieve the liquid into another bowl, disgard the bits and add the liquid back to the sauce to keep cooking. My preference is to keep it lumpy or country style as I call it.
• When it starts to thicken up have a taste. If it is too sweet gradually add the freshly squeezed lemon juice until the sweetness reduces. I like adding a little extra lemon so it's a bit more tart than sweet.
• If it still too thin leave it on the hob for even longer until it starts to thicken and reduce even more. Keep it bubbling and give it a stir every now and again to stop it sticking to the bottom.
• You can blend the ketchup to make it smooth or leave it chunky with more texture.
• Sterilise a few jars. I pop them in the dishwasher while the ketchup is cooking and while they are still hot (make sure they are dry) then spoon the ketchup in and adding the lid to make a seal. Allow to cool, it will take a few hours. They should last up to 6-12 months.
  

Video

Nutrition

Calories: 528kcalCarbohydrates: 90gProtein: 7gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 106mgPotassium: 1689mgFiber: 11gSugar: 71gVitamin A: 4733IUVitamin C: 111mgCalcium: 139mgIron: 3mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Homemade Ketchup Recipe, How to make Homemade Ketchup, tomato, tomato ketchup, tomatoes

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