I made my How To Make Tomato Ketchup At Home and now grocery-store bottles look like sad ketchup impostors.

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I’m obsessed with this homemade ketchup because it actually tastes like something real, not a sugar bomb. I love the tang and the thick, glossy texture that clings to fries and burgers.

The mix leans rich and slightly smoky, with brown sugar notes and a whisper of molasses that stop you mid-bite. Tomato Ketchup Recipe Homemade?

Yes. Ketchup Recipes?

This one beats most store jars. But it’s not fussy or pretentious.

I reach for crushed tomatoes when I want that deep, tomatoey hit that makes everything more addictive. Pure, bold, and totally crave-worthy.

No guilt, just flavor. Trust me, seriously.

Ingredients

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Crushed tomatoes, bright tomato punch that keeps it fresh and tangy.
Tomato paste, basically thickens things and deepens the tomato vibe.
Brown sugar, brings soft caramel sweetness you’ll want to tweak.
Molasses, adds a round, slightly smoky sweet backbone.
White vinegar, sharp zip that keeps ketchup lively and balanced.
Water, thins to the right texture so it pours easily.
Kosher salt, seasons everything so flavors actually pop.
Onion powder, background savory boost, kind of cozy and mild.
Garlic powder, adds familiar garlicky warmth without being loud.
Mustard powder, gives a subtle tangy, almost sharp edge.
Smoked paprika, smoky warmth that’s more subtle than you think.
Cinnamon, tiny sweet spice that rounds out acidity.
Cloves, barely there but adds cozy depth and interest.
Cayenne or black pepper, basically the kick that wakes it up.
Worcestershire sauce, umami punch that makes it taste homemade.

Ingredient Quantities

1 (28 oz) can crushed tomatoes

1 (6 oz) can tomato paste

1/3 cup packed brown sugar (more or less to taste)

1 tablespoon molasses

1/2 cup distilled white vinegar

1/4 cup water

1 teaspoon kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 teaspoon smoked paprika

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon cayenne pepper or 1/4 teaspoon freshly ground black pepper

1 tablespoon Worcestershire sauce

How to Make this

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1. Pour the 28 oz crushed tomatoes and the 6 oz tomato paste into a medium saucepan, add the 1/4 cup water and whisk until smooth so there are no lumps.

2. Stir in 1/3 cup packed brown sugar, 1 tablespoon molasses and 1/2 cup distilled white vinegar; this is your sweet and tangy base, but you can add more sugar or vinegar later if you want.

3. Add 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon mustard powder, 1/2 teaspoon smoked paprika, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and either 1/8 teaspoon cayenne or 1/4 teaspoon freshly ground black pepper; whisk everything together well.

4. Add 1 tablespoon Worcestershire sauce, bring the mixture to a gentle simmer over medium heat while stirring so nothing sticks to the bottom.

5. Reduce heat to low and simmer uncovered for 20 to 30 minutes, stirring occasionally, until the ketchup thickens to your liking; skim off any foam that forms on top with a spoon.

6. Taste and adjust: add more brown sugar for sweetness, more vinegar for tang, or a pinch more salt; if it tastes flat add a tiny splash more Worcestershire.

7. For very smooth ketchup, use an immersion blender right in the pot or transfer to a blender and puree until silky; if you want ultra-smooth ketchup, press the puree through a fine mesh strainer to remove seeds or bits.

8. Let the ketchup cool to room temperature, then transfer to a clean jar or squeeze bottle; it will thicken more as it cools.

9. Store in the refrigerator for up to 3 weeks; freeze smaller portions in an ice cube tray if you want longer storage. Keep one tip in mind: the flavors improve after a day or two, so it often tastes best after it rests in the fridge overnight.

Equipment Needed

1. Medium saucepan (2 to 3 quart)
2. Whisk
3. Measuring cups and spoons
4. Wooden spoon or heatproof silicone spatula
5. Ladle or large spoon for stirring and skimming foam
6. Immersion blender or countertop blender
7. Fine mesh strainer
8. Clean jars or squeeze bottles for storing

FAQ

How long will this ketchup keep in the fridge? It will keep for about 2 to 3 weeks in an airtight jar or bottle, sometimes a touch longer if you kept everything very clean, but smell and taste it before using.

Can I make it less sweet or more sweet? Yes, start with the 1/3 cup brown sugar and taste after it simmers for 20 minutes. Add more sugar or molasses a teaspoon at a time till you like it. Vinegar can be adjusted too if it needs more tang.

Is there a substitute for distilled white vinegar? Apple cider vinegar works fine but will add a little fruity flavor. Don’t use balsamic, it changes the color and makes it too sweet.

How do I get a really smooth texture? After simmering, blend the ketchup with an immersion blender or in batches in a regular blender. If you want it extra silky, push it through a fine mesh sieve.

Can I can this to store it longer? Yes you can water bath can jars of this ketchup for long term storage, but follow a safe canning guide for times and jar prep so it seals correctly.

Can I make it spicier or milder? To make it spicier add more cayenne or a pinch of chili powder. To make it milder, reduce the cayenne and use less black pepper. Adjust slowly and taste as you go.

The Best Homemade Ketchup Recipe Substitutions and Variations

Brown sugar
- Granulated sugar + a splash of molasses (about 1 tbsp molasses per 1/3 cup sugar) — if you want less moisture
- Maple syrup or honey, use a bit less and taste as you go (start with 2 tbsp)
- Coconut sugar for a deeper caramel note, 1:1 swap
Molasses
- Extra brown sugar plus a teaspoon of soy sauce or tamari for umami
- Maple syrup for a milder sweetness, same volume
- Dark corn syrup in a pinch, same volume
Distilled white vinegar
- Apple cider vinegar, same amount, gives a fruitier tang
- White wine vinegar, same amount, a bit milder
- Red wine vinegar, use slightly less and taste because it’s stronger
Worcestershire sauce
- Soy sauce plus a splash of lemon or vinegar, mimic the savory and tangy notes
- Fish sauce, use much less (start with 1/2 tsp) because it’s saltier
- A1 steak sauce or HP sauce, same amount, for a similar savory depth

Pro Tips

– Let it chill before you judge it. The flavors mellow and marry after a day in the fridge, so don’t freak out if it tastes a little sharp right after cooking. Taste again the next day and you’ll know what to tweak.

– Adjust the sweet vs tang balance at the end, not the start. Add sugar or molasses a teaspoon at a time, and vinegar in small splashes, stirring and tasting between additions. It’s way easier to add than to take away.

– For the silkiest texture, blend hot with an immersion blender or in a regular blender, then push the puree through a fine mesh strainer. You’ll be surprised how much smoother it gets, but expect to lose a little volume in the straining.

– Don’t rush the simmer. Low and slow thickens without burning, and skim any foam that forms so your ketchup stays bright and clean. If it looks too thick after cooling, stir in a teaspoon or two of water or vinegar until it’s the squeeze-bottle consistency you want.

The Best Homemade Ketchup Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made my How To Make Tomato Ketchup At Home and now grocery-store bottles look like sad ketchup impostors.

Servings

servings

Calories

kcal

Equipment: 1. Medium saucepan (2 to 3 quart)
2. Whisk
3. Measuring cups and spoons
4. Wooden spoon or heatproof silicone spatula
5. Ladle or large spoon for stirring and skimming foam
6. Immersion blender or countertop blender
7. Fine mesh strainer
8. Clean jars or squeeze bottles for storing

Ingredients

1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1/3 cup packed brown sugar (more or less to taste)
1 tablespoon molasses
1/2 cup distilled white vinegar
1/4 cup water
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper or 1/4 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce

Directions

Pour the 28 oz crushed tomatoes and the 6 oz tomato paste into a medium saucepan, add the 1/4 cup water and whisk until smooth so there are no lumps.
Stir in 1/3 cup packed brown sugar, 1 tablespoon molasses and 1/2 cup distilled white vinegar; this is your sweet and tangy base, but you can add more sugar or vinegar later if you want.
Add 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon mustard powder, 1/2 teaspoon smoked paprika, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and either 1/8 teaspoon cayenne or 1/4 teaspoon freshly ground black pepper; whisk everything together well.
Add 1 tablespoon Worcestershire sauce, bring the mixture to a gentle simmer over medium heat while stirring so nothing sticks to the bottom.
Reduce heat to low and simmer uncovered for 20 to 30 minutes, stirring occasionally, until the ketchup thickens to your liking; skim off any foam that forms on top with a spoon.
Taste and adjust: add more brown sugar for sweetness, more vinegar for tang, or a pinch more salt; if it tastes flat add a tiny splash more Worcestershire.
For very smooth ketchup, use an immersion blender right in the pot or transfer to a blender and puree until silky; if you want ultra-smooth ketchup, press the puree through a fine mesh strainer to remove seeds or bits.
Let the ketchup cool to room temperature, then transfer to a clean jar or squeeze bottle; it will thicken more as it cools.
Store in the refrigerator for up to 3 weeks; freeze smaller portions in an ice cube tray if you want longer storage. Keep one tip in mind: the flavors improve after a day or two, so it often tastes best after it rests in the fridge overnight.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.