Learn how to make ketchup with fresh tomatoes in this easy recipe. Just 2 tablespoon sugar (or sugar-free option) for a rich, smooth, and freezer-friendly homemade ketchup.
Making ketchup with fresh tomatoes at home is easier than you might think. This homemade ketchup with fresh tomatoes is smooth, rich, and full of flavor.
With just a few ingredients, you'll have a ketchup you actually want to put on everything. For instance, you can try it with Oven-Baked Brats, you can put it on Baked Schnitzel, or serve it with Oatmeal Patties.
Ingredients: 9 + oil, salt, and pepper | Prep Time: 10 minutes | Cook Time: 45 minutes | Servings: 4-5 cups | Difficulty: Easy
Recipe ingredients
Fresh tomatoes: Ripe and sweet. This recipe is also perfect for using slightly (but only slightly) overripe tomatoes you might have. You can also check out the Spicy Marinara Sauce.
Sweeteners: Just 2 tablespoons of granulated sugar are enough to make the homemade ketchup sweet. For a sugar-free version, you can use xylitol or erythritol instead.
Vinegar: Apple cider vinegar adds a bit of tang, but you can also use white wine or red wine vinegar.
Seasoning: Red pepper flakes, celery seeds, ground mustard, garlic powder, salt, and pepper.
Other ingredients: Olive or vegetable oil and tomato paste.
See the recipe card for full information on ingredients and quantities.
Spice variations
For additional flavor, you can add ½ teaspoon smoked paprika, a pinch (about ⅛ teaspoon) of cinnamon, or a tiny pinch of ground cloves. Ground fennel seeds and onion powder (½ teaspoon) are also good additions.
For a mild heat, ⅛ teaspoon of cayenne or chili powder can be included. Check out this super spicy Peri Peri Sauce!
How to make ketchup with fresh tomatoes?
Step #1: Quarter the tomatoes and slice the onions and garlic.
Step #2: Sauté them in the heated oil for about 5 minutes.
Step #3: Add sugar, vinegar, tomato paste, and all the spices.
Step #4: Simmer for about 20 minutes.
Step #5: Transfer to a large bowl and blend with an immersion blender.
Step #6: Pass the mixture through a fine-mesh sieve to remove the tomato seeds and make the ketchup velvety smooth.
Step #7: Return the mixture to the pot and simmer uncovered (or with a splatter guard) until the ketchup reaches your desired consistency (about 15-20 minutes). (See Recipe FAQs).
Step #8: Transfer the fresh tomato ketchup to bottles or jars.
Tip: Bottles look nice and are great if you want to use the homemade ketchup immediately or gift it straight away, but jars are more practical - you can place them in the freezer or can them.
Storage
Fridge: Homemade ketchup with fresh tomatoes can be kept in the fridge for about a week in a clean, airtight jar.
Freeze: For longer storage, you can freeze it in airtight containers or in smaller portions - ice cube trays work well if you want small amounts.
Canning: If you want to preserve it more like store-bought ketchup, it can also be canned. Make sure to follow proper sterilization and canning procedures to keep it safe.
Thaw it: When using frozen ketchup, thaw it in the fridge or at room temperature. Give it a good stir before serving, as the texture may separate slightly during freezing. It will keep its flavor and consistency once stirred.
Canning Instructions
Sterilize jars and lids, then fill with hot ketchup, leaving about ½ inch of headspace. Wipe the rims clean, seal with lids, and place the jars in boiling water until processed (about 15-20 minutes).
Let them cool completely - you should hear a "pop" as the jars seal. Check seals before storing.
Storage: Properly canned ketchup can be kept in a cool, dark place for up to 6-12 months. Any jars that don't seal should be stored in the fridge and used within a week.
Recipe FAQs
Yes! You can replace the 2 tablespoons of granulated sugar with xylitol or erythritol. This keeps the ketchup naturally sweet without adding sugar, and it works well in the recipe.
The color depends on the tomatoes you use - very fresh, bright red tomatoes give a lighter ketchup, while riper or roasted ones create a deeper color. Store-bought ketchup often gets its deep red hue from added coloring.
The yield depends on the size and juiciness of your tomatoes. On average, this recipe makes about 4-5 cups of ketchup.
Ketchup thickens naturally as it simmers and as it cools. If it seems too runny, you can simmer it a little longer uncovered, or use a small amount of cornstarch slurry (1-2 teaspoons cornstarch mixed with cold water) to thicken it. Be careful not to use too much, as it can affect the mouthfeel.
How to Make Ketchup with Fresh Tomatoes - Step by Step
Equipment
- Large saucepan
- Immersion bowl
- Fine mesh sieve
- Small bottles or jars Note 1
- Funnel
Ingredients
- 2.2 lbs tomatoes Note 2
- 2 medium onions
- 3 garlic cloves
- 1 tablespoon oil olive oil or vegetable oil
- 2 tablespoons granulated sugar Note 3
- 1 ½ tablespoons tomato paste
- 3 tablespoons apple cider vinegar or white wine/ red wine vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon celery seeds
- ¼ teaspoon garlic powder
- ¼ teaspoon mustard powder Note 4
Instructions
- Chopping: Halve or quarter the tomatoes (depending on their size). Peel, quarter, and slice the onions. Slice the garlic cloves.2.2 lbs tomatoes + 2 medium onions + 3 garlic cloves
- Sauté: Heat the oil in the saucepan. Add the prepared vegetables and saute them for 5 minutes, stirring occasionally.1 tablespoon oil olive oil
- Simmer: Stir in the sugar, tomato paste, vinegar, and all the spices. Bring to a boil and lower the heat. Simmer the tomato ketchup for 20 minutes.2 tablespoons granulated sugar + 1 ½ tablespoons tomato paste + 3 tablespoons apple cider vinegar + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + ⅛ teaspoon celery seeds + ¼ teaspoon garlic powder + ¼ teaspoon mustard powder
- Blend the ketchup: Transfer the mixture to the bowl and blend it with an immersion blender.
- Pass the ketchup through the fine-mesh sieve to remove the tomato seeds.
- Thicken ketchup: Return the mixture to the pot and simmer uncovered (or with a splatter guard) over medium-low heat, stirring occasionally. Simmer for 15-20 minutes, until the ketchup reaches your desired consistency. The splatter guard helps prevent mess while still allowing the ketchup to thicken properly. Adjust the taste if necessary.
- Transfer to bottles or jars. They should be sterilized if you want to can the jars.
- Store homemade ketchup: Keep in the fridge for up to 1 week in clean, airtight jars. Freeze in portions for longer storage. You can also can the ketchup following proper sterilization and canning procedures.
Notes
- Containers: Bottles look nice and are great if you want to use the homemade ketchup immediately or gift it right away, but jars are more practical - you can freeze them or can the ketchup.
- Tomatoes: They should be ripe and sweet. Slightly (but only slightly) overripe tomatoes work well for this recipe. You can also use cherry tomatoes or a mix of different tomato varieties.
- Sweeteners: You can substitute xylitol or erythritol for a sugar-free version.
- Spices: You can also use ¼ teaspoon of ground fennel seeds. Optional flavor additions: ½ teaspoon smoked paprika, a small pinch of cinnamon or cloves, ½ teaspoon onion powder, and ⅛ teaspoon cayenne or chili powder for mild heat.
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