Homemade Ketchup – Made with fresh tomatoes

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Homemade ketchup is easy to make and healthier than store-bought ketchup. This ketchup is made with fresh tomatoes and contains zero preservatives, no corn syrup, or artificial colors.

 

Tomato Ketchup with fresh tomatoes

 

HOMEMADE KETCHUP

Tomato ketchup is by far one of the most popular, and versatile sauce in the entire world. Tomato ketchup or tomato sauce, as it is called in many different parts of the world, is enjoyed by all ages. Ketchup goes well with almost anything, and tastes so good!! 

Tomato Ketchup is a sweet and tangy sauce, made with fresh tomatoes, some seasonings, and spices. I like to use simple, basic ingredients, to make this homemade ketchup. My favorite seasonings and spices are granulated onion, garlic, celery salt, ground mustard, clove, cayenne, Worcestershire sauce, salt, and pepper. Vinegar or apple cider vinegar both work fine. Spices such as nutmeg, all-spice, and cinnamon, can also be used in this recipe. 

Some recipes use concentrated tomato paste, others use canned tomatoes, to make homemade ketchup. I prefer fresh tomatoes. It takes a little extra effort, but it’s worth it. Nothing beats the fresh taste and flavor of this ketchup. 

My family loves homemade ketchup. We love ketchup with French fries, burgers, as a dipping sauce, and with so much more. If you haven’t tried making ketchup at home, then give this recipe a try. I bet you will never go back to the store-bought ketchup again!

 

Tomato Ketchup with fresh tomatoes

 

HOMEMADE KETCHUP vs STORE BOUGHT

Store-bought ketchup is way sweeter for our taste, comes with added preservatives, corn syrup, and artificial flavoring.

Homemade ketchup is easily customizable, and the best part is I know exactly what’s in the making of the ketchup. I can enjoy this homemade ketchup without any preservatives, corn syrup, or any artificial flavoring. It’s all-natural, in it’s purest form!

INGREDIENTS FOR TOMATO KETCHUP

3 lbs fresh, ripe tomatoes, halved

1/4 cup water

1/4 cup brown sugar or preferred sweetener, adjust to taste

1/3 cup DISTILLED WHITE VINEGAR

1/8 teaspoon CELERY SALT

1/2 teaspoon WORCESTERSHIRE SAUCE

NOTE: For Vegan, use vegan Worcestershire sauce

1/2 teaspoon  GRANULATED GARLIC 

1/8 teaspoon GROUND MUSTARD

1  WHOLE CLOVE, finely ground

1/8 teaspoon CAYENNE PEPPER (optional)

1 teaspoon GRANULATED ONION

1/8 teaspoon BLACK PEPPER

1 teaspoon salt, adjust to taste

 

Tomato Ketchup with fresh tomatoes

 

HOW TO MAKE TOMATO KETCHUP

All you need is some fresh tomatoes, sugar or preferred sweetener, vinegar, and few spices, to make this homemade ketchup. I prefer Roma (plum) tomatoes for this recipe. I have used Instant Pot to make ketchup, for stovetop instructions, please refer to the recipe card.

PREP FOR TOMATO KETCHUP

Gather all the ingredients.

Wash, and cut the tomatoes into half.

INSTANT POT TOMATO KETCHUP

You will need INSTANT POT, FINE MESH SIEVE, FUNNEL

Add tomatoes, water to the inner pot of Instant Pot. Close the lid, vent sealed.

Turn ON Instant Pot MANUAL / PRESSURE COOK (high) for 10 minutes. Followed by 10 minutes of natural pressure release.

 

 

Open the IP lid, using a handheld blender, blend the mixture to a smooth puree.

Using a fine-mesh sieve, strain the puree. Return the strained puree into the pot.

 

 

Turn ON SAUTE (normal), add sugar, vinegar, spices. Mix well.

Cook the mixture for 35-40 minutes, or until desired consistency. Stir occasionally.

Note: Ketchup thickens as it cools down, and upon refrigeration.

 

 

Adjust the seasoning, salt, and pepper, to taste. Turn OFF SAUTE.

Let the ketchup cool completely. Using a funnel, transfer the ketchup to a clean bottle.

Refrigerate overnight for all the flavors to blend in well. Enjoy homemade ketchup with your favorite dish!

This recipe yields 21 oz bottle of ketchup. Homemade ketchup stays fresh for up to 3 months in the refrigerator.

 

Tomato Ketchup made with fresh tomatoes

 

STOVE TOP TOMATO KETCHUP

Add tomatoes, water to the pot. Bring the mixture to a boil. Reduce heat, and simmer for 10-15 minutes, or until tomatoes are soft. The rest of the recipe is the same as Instant Pot.

 

Tomato Ketchup made with fresh tomatoes

 

PRO TIPS FOR BEST TOMATO KETCHUP

The Star ingredient of this recipe is tomatoes. Tomatoes that are low in water content are ideal for making ketchup or sauce. 

I prefer Roma (plum) tomatoes for making ketchup. They have a firm texture, fewer seeds, sweet-tart flavor, and are low in water content. Roma tomatoes relatively cook quicker than the other variety of tomatoes. They are ideal candidates for making homemade ketchup. 

Depending upon the moisture in the tomatoes, the cooking time will vary. Simmer the mixture until you reach the desired consistency. As the ketchup cools down it will continue to thicken.

Blend the mixture to smooth puree. Strain it through a fine-mesh sieve to remove seeds and tomato skin. Ketchup has a smooth, silky texture.

As the ketchup cooks down, it starts to splatter. Use a splatter screen, or a lid, to cover the pot partially to prevent any mess.

As the mixture thickens, the foam will settle down, and a nice glaze forms on the top of the ketchup. The color of the ketchup changes too from pale to light-dark in color.

The mixture will be quite thick, like a ketchup consistency. You can do a plate test. Place a few drops of the mixture onto the plate, tilt the plate on the side. If you DO NOT see any water run through the mixture, it means the ketchup is ready.

Adjust the seasonings, as per taste. You can make sweet, tangy, or spicy as per your taste.

Cool ketchup completely and store it in a sterilized bottle or a glass jar. 

FAQ ABOUT TOMATO KETCHUP

WHAT TOMATOES TO USE

Tomatoes that are low in moisture, and less acidic, are best for ketchup. Roma (plum) tomatoes, fall in this category. They have a firm texture, have fewer seeds, have sweet-tart flavor, and are low in water content.

I prefer Roma (plum) tomatoes, feel free to use the tomatoes available. Depending upon the moisture in the tomatoes, you may have to cook the ketchup a little longer.  

 

Tomato Ketchup made with fresh tomatoes

 

HOW MANY TOMATOES IN A POUND

Around 5-6 Roma tomatoes make a pound. I have used around 16 medium to large tomatoes, which equals to 3 pounds for this recipe.

DO I NEED TO PEEL TOMATOES

No, you don’t need to peel or blanch the tomatoes for this recipe. Tomatoes are cooked, pureed, and strained for smooth, silky texture ketchup.

CAN I USE FRESH ONION, GARLIC

I do not recommend using fresh onion, garlic in this recipe. As it can reduce the shelf life of the ketchup.

I prefer granulated onion and garlic for this recipe.

CAN I USE SUGAR SUBSTITUTE

Yes, you can use the sweetener of your choice. Start with half the quantity as suggested in the recipe, and add more if needed.

HOW DO I KNOW KETCHUP IS READY

As the mixture thickens, the foam will settle down, and a nice glaze forms on the top of the ketchup. The color of the ketchup changes too from pale to light-dark in color.

The mixture will be quite thick, like a ketchup consistency. You can do a plate test. Place a few drops of the mixture onto the plate, tilt the plate on the side. If you DO NOT see any water run through the mixture, it means the ketchup is ready.

WHY IS MY KETCHUP LIGHT RED IN COLOR

The main reason is fresh verses canned tomatoes. Most of the recipes use canned tomatoes to make ketchup. I use fresh tomatoes to make this ketchup. The color of the ketchup will depend upon the color of the tomatoes. 

If you prefer red bright-colored ketchup, you can add a couple of tablespoons of tomato paste or a couple of canned whole tomatoes. This will give a bright red color to the ketchup.

MY KETCHUP IS TOO RUNNY

Depending upon the moisture in the tomatoes, you may have to cook the mixture a bit longer. As the mixture gets cooked, it will thicken and will be less runny. 

DO I NEED TO ADD WATER

A small amount of water is added, to prevent any burnt bottom, and to build the pressure.

HOW TO PRESERVE KETCHUP

Store it in a clean bottle or glass jar in the refrigerator. Ketchup stays fresh for up to 3 months in the refrigerator.

CAN I DOUBLE THE RECIPE

Yes, you can double the recipe depending upon the size of the Instant Pot. Fill the pot up to or half its size.

HOW TO SERVE KETCHUP

Enjoy this homemade Ketchup with anything and everything your heart desires. My kids love ketchup with French fries, burgers, as a dipping with tater tots, chicken tenders, or nuggets. Share with us what’s your favorite way to enjoy ketchup?

 

Tomato Ketchup made with fresh tomatoes

 

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5 from 1 vote

Homemade Ketchup – Made with fresh tomatoes

Homemade ketchup is easy to make and healthier than store-bought ketchup. This ketchup is made with fresh tomatoes and contains zero preservatives, no corn syrup, or artificial colors.
Course Condiment
Cuisine American
Keyword ketchup,tomato ketchup,tomato sauce,homemade ketchup,homemade ketchup with fresh tomatoes,instant pot ketchup,instant pot recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 21 oz
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR HOMEMADE KETCHUP

Instructions

PREP FOR TOMATO KETCHUP

  • Gather all the ingredients.
  • Wash, and cut the tomatoes into half.

INSTANT POT TOMATO KETCHUP

  • Add tomatoes, water to the inner pot of Instant Pot. Close the lid, vent sealed.
  • Turn ON Instant Pot MANUAL / PRESSURE COOK (high) for 10 minutes. Followed by 10 minutes of natural pressure release.
  • Open the IP lid, using a handheld blender, blend the mixture to a smooth puree.
  • Using a fine-mesh sieve, strain the puree. Return the strained puree into the pot.
  • Turn ON SAUTE (normal), add sugar, vinegar, spices. Mix well.
  • Cook the mixture for 35-40 minutes, or until desired consistency. Stir occasionally.
    Note: Ketchup thickens as it cools down, and upon refrigeration.
  • Adjust the seasoning, salt, and pepper, to taste. Turn OFF SAUTE.
  • Let the ketchup cool completely. Using a funnel, transfer the ketchup to a clean bottle.
  • Refrigerate overnight for all the flavors to blend in well. Enjoy homemade ketchup with your favorite dish!
  • This recipe yields 21 oz bottle of ketchup. Homemade ketchup stays fresh for up to 3 months in the refrigerator.

STOVE TOP TOMATO KETCHUP

  • Add tomatoes, water to the pot. Bring the mixture to a boil. Reduce heat, and simmer for 10-15 minutes, or until tomatoes are soft. The rest of the recipe is the same as Instant Pot.

Notes

  1. Depending upon the moisture in the tomatoes, the cooking time will vary. It took me around 35 minutes for the desired consistency.
  2. As the ketchup cools down, it will thicken, and also upon refrigeration.
  3. Adjust the heat. Use a lid, or a splatter screen, to prevent any splattering of the ketchup.
  4. Please refer to the post for the following:
    • PRO TIPS FOR BEST HOMEMADE KETCHUP
    • FAQ ABOUT HOMEMADE KETCHUP

Tomato Ketchup made with fresh tomatoes

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

This Post Has 2 Comments

  1. kimberly kay kumar

    5 stars
    This is a great homemade ketchup recipe. I cooked up 10lbs of tomatoes. After they cooled down I put this thru the Ninja Blender and then added all the spices plus more from what was shown in this recipe. Cooked it again, let it cool. Put in frig overnight and it thickened up and it tasted really good. I will be making homemade ketchup from no on!

    1. Jyoti Behrani

      Awesome! I am so glad you liked my recipe. Thanks for sharing your feedback!

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