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Homemade Ketchup – Made 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 7 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Condiment
Cuisine American
Servings 21 oz

Ingredients
  

INGREDIENTS FOR HOMEMADE KETCHUP

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.

STOVE TOP 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. 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
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