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ketchup recipe with fresh tomatoes

How To Make Ketchup With Fresh Tomatoes

Jyoti Behrani
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.
5 from 11 votes
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Condiment
Cuisine American
Servings 21 oz

Equipment

Ingredients
  

Ingredients For Tomato Ketchup

  • 3 lbs fresh ripe tomatoes, halved
  • ¼ cup water
  • ¼ cup brown sugar or preferred sweetener, adjust to taste
  • ⅓ cup distilled white vinegar
  • ⅛ teaspoon celery salt
  • ½ teaspoon Worcestershire sauce For vegan, see recipe notes
  • ½ teaspoon granulated garlic 
  • ⅛ teaspoon ground mustard
  • 1 whole clove, finely ground
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 teaspoon granulated onion
  • ⅛ teaspoon black pepper
  • 1 teaspoon salt, adjust to taste

Instructions
 

Prep For Tomato Ketchup

  • Gather all the ingredients.
  • Wash the tomatoes, remove the stems, and cut the tomatoes in half.

Instant Pot Tomato Ketchup

  • Add tomatoes, and water to the inner pot of the 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, and 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, and 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 a 21 oz. bottle of ketchup. Homemade ketchup stays fresh for up to 3 months in the refrigerator.

Stovetop Tomato Ketchup

  • Add tomatoes, and 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. For vegan, use vegan Worcestershire sauce
  2. The cooking time will vary Depending on the moisture in the tomatoes. It took me around 35 minutes to achieve the desired consistency.
  3. As the ketchup cools down, it will thicken upon refrigeration.
  4. Adjust the heat. Use a lid, or a splatter screen, to prevent any splattering of the ketchup.
  5. Please refer to the post for the following:
    • Pro Tips For Best Tomato Ketchup
    • Frequently Asked Questions

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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