Once you see how easy homemade tomato ketchup is to make, you may never buy the commercial stuff again. Not only is it simple to make, it’s also very inexpensive and incredibly versatile as well.
This version of homemade ketchup is simple to make because you probably already have almost every ingredient in your kitchen. The only thing I needed to buy was some tomato sauce for barely a dollar. Homemade tomato ketchup not only has a great flavor, but it’s free from artificial preservatives and high fructose corn syrup, so it’s already healthier than the commercial stuff.
What I love about this recipe is that not only is it easy to make, but it also uses simple ingredients, and it’s very inexpensive to make. If you would prefer to use fresh tomatoes, that’s perfectly acceptable too. If using fresh tomatoes though, I prefer to run them through a food mill to remove most of the skin and seeds. Read below in the Variations section for more instructions.

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🥘 Ingredients for Homemade Ketchup
The ingredients listed here are what I use for an easy homemade tomato ketchup, but you can easily tweak this recipe to your liking. Switch things up like fresh tomatoes, no sugar or use sugar substitutes, add some heat, etc.
Tomato – I use a mix of both tomato sauce and tomato paste. The paste helps to thicken the ketchup and give a deeper tomato flavor. If you can find a small can of no salt added tomato sauce, that can help control the saltiness and sodium also.
Sugar – A mix of both brown and white sugar adds flavor and sweetness. Play with the amount you use for your preferred sweetness as you can always add some more if desired. You could also switch it out with things like honey, maple, agave, or sugar substitutes depending on dietary requirements.
Vinegar – I prefer white distilled vinegar here, but you can also try it with apple cider vinegar or even red wine vinegar if you’d like.
Water – A bit of water helps to thin the ketchup out while also providing extra moisture while reducing it in the pan so that you don’t end up with a thick paste instead.
Seasoning – The seasoning consists of simply salt, ground black pepper, onion powder, and garlic powder.
Optional Seasoning – These optional seasonings can be added to give the tomato ketchup more of a Heinz copycat flavor. Add just a bit of mustard powder, ground cinnamon, and ground clove.
🔪 How to Make Easy Homemade Ketchup
Part of what makes this homemade tomato ketchup so easy to make is that the only prep is literally opening the cans of tomato sauce and paste.
Add all the ingredients into a saucepan and stir to combine. Bring to a boil and then reduce the temperature to low. Simmer for 15-20 minutes, stirring occasionally, until slightly reduced and thickened.
Allow to cool to room temperature and transfer to an airtight container like a mason jar or a bottle. You can use it immediately, but it should last a good 2-3 weeks in the fridge.
📜 The Origin of Ketchup
While walking through the condiment section of a grocery store, you may have noticed all the different brands of ketchup being sold and how almost every single one is labeled as “tomato ketchup.” Why do they all specify “tomato” though in their name? The modern condiment we call ketchup has a long and ancient history, and the addition of tomatoes as its base is a relatively new addition.
Ancient Kê-tsiap
The original ketchup is thought to have been invented around 300 BC in Southeast Asia. The base was a fermented fish or shellfish brine mixed with soy or rice wines. Fermented fish mixed with salt into a paste wasn’t unique to China or any one country really, but the later journey is what made this the precursor to modern ketchup.
The sauce added a rich and umami flavor to dishes but was also prized by sailors as a preservative on long voyages. Sometimes used as a marinade to preserve food or to season food that was going bad, it made its way across the seas as a popular condiment.
British Influence
Eventually, hundreds of years later, British explorers and traders discovered the condiment in parts of Southeast Asia and the sailors brought it home with them. Trying to replicate the sauce back home, they used new ingredients that were more readily available for them.
Changing the base to a mixture of mushrooms and walnuts, the British also used ingredients like oysters, mussels, and anchovies. This thick mushroom paste became popular, and eventually made its way to the colonies in America.
Tomato Ketchup
A scientist in Philadelphia, James Mease, is credited with the invention of modern tomato ketchup in 1812. Taking the British version of the mushroom ketchup, he introduced tomatoes as the new base for the condiment as they were readily available and popular in the US.
Many home versions began to be made, with varying degrees of quality and flavor. Then, in the late 1800s, Henry John Heinz created his own version. Using ripe tomatoes as the base, he added vinegar and sugar to help preserve it naturally, and his own blend of spices.
Thanks to Heinz’s commitment to quality and the introduction of glass bottles to the market, tomato ketchup and the Heinz brand became a household name. Now tomato ketchup can be found around the world and in almost every home in the US.
📖 Homemade Ketchup Variations
While this easy homemade tomato ketchup recipe is great to use as it is, there’s a ton of simple variations to make your own flavored condiments from the base recipe.
Spicy Ketchup – If you’re looking for a nice kick, add some diced jalapenos, habaneros, or serrano chiles to the ketchup while it cooks. You may want to blend the final ketchup to make it smooth though. Other additions include sriracha, gochujang, or even some hot honey or buffalo sauce.
Sweeteners – Instead of white or brown sugar, try different sweeteners like maple, honey, or agave. If you have dietary needs, you could also try things like Stevia, Splenda, Swerve, or monk fruit sweetener and other artificial sugar substitutes. Keep in mind a lot of these can change the flavor and will need to be used in larger or smaller amounts than a 1:1 substitution and can also affect the shelf life of the ketchup.
Flavored Ketchup – Try additions like curry powder, mango chutney, fruit preserves, roasted garlic, or horseradish for a totally different flavor to your ketchup.
Quick Condiments – You can also use this homemade ketchup to make other condiments. Add some horseradish, lemon juice, and Worcestershire sauce for a quick cocktail sauce. Toss some ketchup with mayonnaise, sweet pickle relish, and maybe some diced onion, lemon juice, and black pepper for a quick 1000 Island dressing. You can also make a “special sauce” for burgers by combining ketchup, mayo, a bit of mustard, some pickled relish, vinegar, and possibly some minced garlic or a touch of hot sauce.
Canning Ketchup – As written, this recipe isn’t made for canning and long-term storage. If you wish to bottle and can a large batch of homemade ketchup, research a recipe specifically written for canning purposes.
Fresh Tomatoes – You can also make this ketchup recipe using fresh tomatoes if you prefer. You’ll need about 6 cups worth of tomatoes and remove the water from the recipe. Process the tomatoes with a food mill, food processor, or hand blender, then run through a sieve or strainer to remove most of the skin and seeds. Bring the tomato liquid to a boil, then lower to a simmer and cook until reduced, about 40-50 minutes. Add the rest of the ingredients as listed and cook and reduce a bit more until thickened.
❄️ Storing Homemade Ketchup
Once your homemade ketchup has cooled completely, transfer it to an airtight bottle or mason jar and store it in the refrigerator. Homemade tomato ketchup should easily last a few weeks refrigerated. Since this recipe doesn’t use fresh tomatoes, it should keep at least 2-3 weeks properly stored.
Please keep in mind that altering the recipe can change the shelf life. Both the vinegar and sugar act as preservatives, so a sugar-free version or using sugar substitutes can affect the overall shelf life of your ketchup.
You can also freeze ketchup for longer storage. If using a mason jar, leave at least an inch of head space. For better storage without freezer burn, try storing in a freezer zipper locked bag and squeeze out as much air as possible.
Another option for freezing ketchup in smaller amounts is to freeze it in an ice cube tray and then transfer to a freezer bag. This allows you to remove and thaw just what you need at a time.
📋 Recipe
Easy Homemade Tomato Ketchup
Ingredients
Tomato Ketchup:
- 1 6-ounce can tomato paste
- 1 8-ounce can tomato sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon white sugar
- ⅓ cup white distilled vinegar
- ⅓ cup water
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Optional Heinz Copycat:
- ½ teaspoon mustard powder
- ⅛ teaspoon ground cinnamon
- 1 pinch ground cloves
Directions
- Add all the ingredients into a saucepan and stir to combine. Bring to a boil and then reduce the temperature to low. Simmer for 15-20 minutes, stirring occasionally, until slightly reduced and thickened.
- Allow to cool to room temperature and transfer to an airtight container like a mason jar or a bottle. You can use it immediately, but it should last a good 2-3 weeks in the fridge.
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