Written by Lately we’ve been experimenting with making our own condiments at home and we’re happy to share with you our recipe for homemade ketchup. Whether you call it ketchup, catsup (South-Eastern US), tomato sauce (Australia/New Zealand), or red sauce (Whales/Scotland), we can agree that this condiment is fairly ubiquitous and a worthwhile thing to keep in the refrigerator.
This is a straight-forward recipe that takes about 30 minutes start to finish; the longest part of the recipe is waiting for it to cool in order to dip in your sweet potato fries or use it as the base for our amazing barbecue sauce. We know you’ll love it.
Ingredients
15 oz tomato sauce
6 oz tomato paste
2 tsp apple cider vinegar
1/2 Tbsp dijon mustard
3/4 tsp garlic powder
1 clove, crushed
Method
Place all ingredients in a medium pot, and simmer on medium-low heat, stirring regularly until mixed evenly. (I know that looks sloppy, but I wanted to show how little effort this really takes.)
Continue to cook on low for 20-30 minutes, stirring occasionally to prevent burning, until the consistency is to your liking—we go for closer to 30 because we like our ketchup thicker. Allow to cool, and that’s all there is to it.
Making homemade ketchup is so easy, we wanted to share with you. Be sure to give this ketchup recipe a try and let us know how it goes!
that paleo couple 
looks great! How long do you think it will last in the refridgerator?
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For us, it keeps for at least a month.
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In the list of ingredients above you say “one clove”. Do you really mean one clove? Or do you mean one clove of garlic?
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Hi Cathy,
The recipe calls for one clove, either crushed or diced, as opposed to a clove of garlic.
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this turned out great and was so simple to make! i do like a little sweetness to my ketchup so i added a tiny bit of stevia in the mix and it was hit the spot! thanks!
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Just making my own right now, I skipped the clove, because I don’t like it and added some granulated onion powder 🙂 Its going to be awesome!
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Can I skip the tomato paste? I’m using it for a base to bbq sauce that I’m going to use to make slow cooked pulled pork. Thanks!
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Hi Kristina! The tomato paste is a big part of what makes this recipe ketchup, rather than seasoned tomato sauce. If you’re hoping to have ketchup for a base (like we use for our BBQ sauce), I wouldn’t leave the tomato paste out.
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I added 1 tbs of maple syrup to sweeten it up a bit. Taste great. I am going to put it in an Heinz bottle to see if my kids notice. Thanks for the recipe.
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