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
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
Made this today to spec and it tastes almost like tomato sauce. Would not recommend.
Hmmm… wonder what went wrong, mine usually always tastes like ketchup!
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!
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?
We added a 1/4 cup of brown sugar, ended up soup like, poured it over bread. SO delicious!
How important is the Worcestershire sauce? Can we sub anything else for it, or leave it out completely?
It’s pretty important for the right flavor….. you can try it without but it might not taste right.
Tried it and it was delicious
I made this today and it was really great. Much better than store bought and I didn’t think that was possible.
i love all the “thx for the recipe” BUT… is there anyone who’s MADE this and could actually comment on it?
Can I process this in a canner and store jars in pantry?
Hmmmm.. im not sure about the rules for canning ketchup. Try to google canning ketchup recipes and see how to do it.
Just can it like you would tomato sauce
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.
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.
Thank you for this recipe.
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!