How to Make Ketchup with Fresh Tomatoes

homemade tomato ketchup made with fresh tomatoes in a small bottle and in a jar.

5 from 1 vote

How to Make Ketchup with Fresh Tomatoes

This homemade ketchup with fresh tomatoes is smooth, flavorful, and easy to make. With just a few simple ingredients, it’s perfect for fries, burgers, sandwiches, or anything you want to dress up.

Prep Time10

Cook Time45

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: -5 cups

Calories: 134kcal

Author: Adina

Equipment

Large saucepan
Large bowl
Immersion bowl
Fine mesh sieve
Splatter guard
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

US - EU

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.

Nutrition