Catsup or Ketchup? We may debate it until the end of time. At least we can agree that making it from scratch is delicious, easy, and worth it, right?
Whether you love it on your fries, or using it as a base for any number of salad dressing (or fry sauce. gotta have my fry sauce when I munch on some tots!), Ketchup is a staple condiment in all of our lives. When you think about all the ketchup we are eating it sort of makes you wonder why we are buying it by the bottle instead of just making it ourselves. Well, wonder no more!
Whether you want a super fresh version of ketchup to impress your bbq guests with or a quick version that is still better for your family than anything you’ll find in the store, I’ve got your back. I love these two simple homemade ketchup recipes so much, and I promise, you will too!
Homemade Ketchup from Fresh Tomatoes
What I love about this recipe is that you can use it with garden tomatoes! This not only saves you money, but there is something special about making something with homegrown produce. Plus, making homemade ketchup from fresh tomatoes only adds an extra step or two. So worth it!
All you need to do is add all ingredients into a large pot.
Then simmer for 30-40 minutes. The longer it cooks, the more flavorful your ketchup will be.
Then let it cool and blend in a blender or food processor until all ingredients mesh together. Easy peasy!
You can keep this homemade ketchup in your fridge up to 2 weeks, enjoying it with anything and everything your heart desires. Or you can freeze it for up to 3 months (just thaw in the fridge and use when you need it).
Homemade Ketchup from Fresh Tomatoes
Ingredients
Ingredients for Fresh Tomato Ketchup:
- 3 pounds ripe fresh tomatoes ,roughly chopped
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 2 tbsp sugar
- 1 tsp mustard powder
- 1/2 tsp worcestershire sauce
- 1/4 tsp fresh black pepper
- 1/4 cup onion ,diced (or 1 tablespoon onion powder)
- 1 clove garlic ,minced (or 1 teaspoon garlic powder)
Instructions
- Add all ingredients into a large pot. Turn to medium heat until the mixture begins to bubble. Turn heat down to low and simmer, while constantly stirring and mashing the tomatoes, until it is the consistency of ketchup, around 30 minutes. The longer it cooks, the more flavorful your ketchup will be.
- Once you get it to your desired consistency, let it cool and then blend in a blender or food processor until all ingredients mesh together.
- You can keep this in your fridge up to 2 weeks, or freeze for up to 3 months.
Nutrition
Loved this recipe?
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SEE MORE OF MY HOMEMADE CONDIMENT RECIPES:
Thick and Creamy Homemade Mayonnaise
Homemade Syrup – 3 Ways!
The BEST ever Homemade BBQ Sauce recipe
Olive Garden Italian Dressing copycat recipe
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Carol says
Can this be bottled?
Salome says
This is the absolut best ketchup recipe! it tastes like real ketchup but hundred times better!
Thank you so much, I make this now all the time!
Vicki Harding says
I agree it’s a lovely tomato 🍅 ketchup, made this recipe today for my son Adam but he’s not getting all the bottles I’m keeping 1 for me. The best thing it’s the last of my ripe tomatoes so this years yield there’s been no waste. Thank you
Gabby says
Can I sub the mustard powder? Esp if im using powder for the onion and garlic? Maybe with dijon mustard?
Thanks
Suzanne says
Easy and delicious! I’m making my second batch with the last of fresh tomatoes of the season. Thanks!
K says
Made this today to spec and it tastes almost like tomato sauce. Would not recommend.
Karrie says
Hmmm… wonder what went wrong, mine usually always tastes like ketchup!
Mary says
I added a bit more vinegar, onions and mustard than what it called for and it turned out well. Maybe try adding adding more of them next time!
Betty says
I’m trying this today. All the ingredients are already in my pantry and I’m excited to use end of the garden tomatoes. A bonus for not having to peel them. Thank you!
Kelsey says
I just have 3 little tomatoes left from a different recipe and don’t know what to do with them before they spoil…. how can I cut down this recipe for just my little batch of tomatoes?
Savannah says
We added a 1/4 cup of brown sugar, ended up soup like, poured it over bread. SO delicious!
Hufsa says
How important is the Worcestershire sauce? Can we sub anything else for it, or leave it out completely?
Karrie says
It’s pretty important for the right flavor….. you can try it without but it might not taste right.
Mimmie says
Tried it and it was delicious
Grace says
I made this today and it was really great. Much better than store bought and I didn’t think that was possible.
gern blanston III says
i love all the “thx for the recipe” BUT… is there anyone who’s MADE this and could actually comment on it?
Brenda says
Can I process this in a canner and store jars in pantry?
Karrie says
Hmmmm.. im not sure about the rules for canning ketchup. Try to google canning ketchup recipes and see how to do it.
Darryl says
Just can it like you would tomato sauce
Karrie says
Probably freezer safe pint or quart sized bags. Plastic won’t spoil the food, just make sure to get the air out and you’ll avoid freezer burn.
Brenda Mabry says
I put in ice cube trays freeze and then pop out and put in bags to freeze. Helps cut down freezer burn and you can do this with pesto too.
I use my vacuum seal to bag them.
Rennetta Purscell says
Thank you for this recipe.
MMarie says
Thanks for the recipe! I’ve always wanted to make homemade “ketchup” which is what I call it now, living in Southern California. Growing up in Pasco (!!) I called it catsup!