Homemade Ketchup

This homemade ketchup recipe, made with tomatoes, vinegar, and sugar, is made without high-fructose corn syrup. And with a whole lot more complexity and finesse than the store-bought stuff.

A small white bowl filled with homemade ketchup.

What I love about this homemade ketchup recipe made with fresh tomatoes is that it tates like ketchup. There’s nothing worse than the ketchup that now pass for “housemade ketchup” in so many restaurants that tastes either like tarted-up tomato sauce or tastes nothing at all like ketchup because it’s “improved” with unusual or trendy ingredients like chipotle peppers or, I don’t know, paprika collected by 17-year-old Hungarian virgins.

☞ READ THE ARTICLE: BECAUSE I CAN: HOMEMADE KETCHUP

With this recipe, you achieve the perfect sweet-tart balance of Heinz or Hunt’s simply by reducing the tomato liquid into a thick, glossy syrup and then swirling it into the tomato pulp.–David Leite

LC No Food Mill? No Problem! Note

No food mill? No problem! (For those unfamiliar with a food mill, it’s a boon to home cooks obsessed with tomatoes because of its ability to remove seeds and skins from a thick purée.) LC recipe tester and homemade ketchup aficionado Brenda Carleton has canned countless incarnations of this condiment recipe, and not once has she bothered to invest in a food mill. Why would she? She has her trusty potato ricer on hand. Carleton is on her 50th or so batch of homemade ketchup, each made in ricer fashion, and she has no complaints. (Uh, almost no complaints. She did mention that the ricer is messy, but then, a food mill would also be messy.

No potato ricer? No problem there, either. Another LC recipe-testing aficionado, Lori Widmeyer, has also made this ketchup more than once and removes the skins and seeds the old-fashioned way. She marks an “X” on the bottom of each tomato, blanches it (that is, plops it in boiling water for just a few seconds), immediately plunges it into ice water, then coaxes the skins to slip off with her fingertips. Then she chops the tomatoes and drains them in a colander. (Those times when Widmeyer was impatient and didn’t drain the tomatoes—albeit against her better judgment—the resulting ketchup was watery.)

Homemade Ketchup

  • Quick Glance
  • (2)
  • 30 M
  • 2 H
  • Makes 64 (1-tbsp) servings (about 4 cups)
5/5 - 2 reviews
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Special Equipment: Food mill or potato ricer

Ingredients


Directions

Place the tomatoes in a heavy, wide, nonreactive pan at least 8 quarts in size. Cover, place the pan over high heat, and cook for 5 to 10 minutes, stirring every minute or so, until the tomato chunks spill tomato juice and everything comes to a boil.

Working in batches, pour the tomato chunks and juice into a large strainer placed over a 3- or 4-quart saucepan. Gently press and stir the tomatoes with the back of a wooden spoon so that all the liquid but none of the tomato pulp goes into the saucepan. You should have about 2 quarts liquid. Reserve the tomato pulp.

To the tomato liquid in the saucepan add the garlic, onion, vinegar, peppercorns, allspice, cinnamon, cloves, cayenne, ginger, and salt. Cook over moderately high heat until the liquid is thick and syrupy and reduced to about 2 cups. This could take anywhere from half an hour to an hour or even as long as 2 hours or, in the case of 1 tester, up to 4 hours, depending on the type of tomatoes used and the size of your saucepan.

Tester tip: Some tomatoes, such as beefsteaks, are more pulpy and mealy, whereas other tomatoes, like Romas, are more juicy. This will affect the final yield of juice and total simmering time. Don’t let that distract you.

Meanwhile, transfer the tomato pulp to a food mill fitted with the finest screen to eliminate the seeds and skin. You should have about 1 quart strained pulp. Transfer the strained pulp back to the first pan. Discard the tomato solids that you strained from the tomato pulp.

Strain the thick, syrupy, reduced tomato liquid into the reserved tomato pulp, pressing on the solids to extract all the liquid. Stir in the sugar and gently simmer over medium-low or low heat, stirring frequently, until the ketchup is reduced by 1/3, 15 to 20 minutes Taste the ketchup occasionally, adding more sugar if desired. You should have about 4 cups tomato goo at the end. If the ketchup still seems a little runny, continue to simmer the mixture over low heat, stirring occasionally, until the desired consistency is attained. If the ketchup isn’t quite the texture of commercial ketchup and some very vocal dissenters in your household prefer that, purée the ketchup in a blender or food processor. 

Let the ketchup cool to room temperature. Transfer the ketchup to glass jars or other containers with tight-fitting lids and refrigerate for up to several weeks. Originally published September 27, 2013.

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Recipe Testers' Reviews

There were a couple things I’d change about this homemade ketchup recipe recipe, but the end result was so good it still merits a Testers’ Choice. In the interest of full disclosure, I’ll confess that I’m not a big fan of regular ketchup. My husband, on the other hand, loves the stuff. We tasted this side by side with some Heinz ketchup. The dipping vehicle of choice was onion rings. The result of our tasting was that we both preferred the homemade ketchup to the Heinz. The commercial ketchup was noticeably sweeter. The homemade was brighter in flavor and a bit saltier. The spices were present without being overpowering or even individually identifiable. In short, it was delicious, even to a ketchup-hater like me.

If I were to change anything, it’d be to reduce the salt just a little. If you decide to make this, make sure you have a really big pot. The author says you need at least an 8-quart pot, and you need to listen to him. You’ll also need to allow plenty of time to make this recipe. The finest screen on my food mill wasn’t fine enough to remove all the seeds from the tomato pulp, but that was okay. There were some seeds in my ketchup and it didn’t bother us at all. I also didn’t do a final purée at the end. I felt the ketchup was smooth enough—not perfectly smooth, but a perfectly acceptable texture.

My older daughter, who loves ketchup, helped me out during the process of making the homemade ketchup recipe, continually tasting it to make sure it was to her liking and as similar as possible to the organic Heinz ketchup we usually buy. This was a tough recipe for me to test as I absolutely dislike ketchup. But the entire process is pretty easy.

I used homegrown beefsteak tomatoes, which are more meaty. It took about 1 hour to reduce the liquid part and make it syrupy, but it never became thick. So my daughter thought of adding cornstarch, which did the trick to thicken it. I also ended up adding 3 more tablespoons of sugar. The final result, as per my daughter, is very similar to Heinz ketchup, except it’s just a bit darker. Now for someone who doesn’t care for ketchup, is it worth the trouble? I’m not quite sure. But I’ll make it again, mainly because I know exactly what’s in it as opposed to the store-bought kind.

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Comments

  1. This may seem like cheating but…I plan to try this on a smaller scale with canned, skinless, plum tomatoes. The beauty of these home made condiments found on Leite’s Culinaria is the ability to control the ingredients (sugars, sodium) etc. With just 2 people in my household this seems an interesting option.

    1. Larry, that’s not cheating. Cheating is taking Heinz ketchup, spooning it into a canning jar, and trying to pass it off as your own. This is smart cooking. Tell me how it comes out. Might be a good way to make ketchup in the non-tomato season.

  2. This recipe looks great, but aren’t cinnamon, clove and ginger “unusual ingredients when compared to store bought? (Nothing wrong with that. ..)

  3. David, Just recently found this site and the homemade ketchup commentary and recipe made me laugh…and remember. I grew up on my Grandma’s homemade “catsup” and absolutely loved it! In fact, I have her recipe and in her handwriting! Obviously it is very special to me. Personally, I love the flavor of homemade ketchup, and this post will hopefully encourage me to make some of both this coming year and compare the results, as the two recipes are quite different.

    1. Rhonda, your grandma’s recipe in her own hand? That’s fantastic. The One has dozens and dozens of handwritten recipes from his mom and grandmother. They’re so special. When you make both ketchup recipes, let me know what you think. I’m in love with it.

  4. Just wanted to append RE: your mention of grinding your own flour from grains…I bought a full “brisket” of Wagyu beef pastrami for which I am planning to develop the quintessential Pumpernickel/Siberian Soldiers Bread recipe. I bought a grain mill (the Wonder Junior) that will grind fine enough for flour, a bunch of grains, malt syrups and so on. So I totally know where you’re coming from. 😉

    For me, it’s much more practical to buy and store the various grains (which stay fresher longer than ground flour) and grind them in very small batches when I’m feeling like experimenting than to buy the flours and eventually throw most of them away because they’re no longer fresh enough to make a good tasting bread. Grind all my own AP flour? Probably not in this lifetime, but the tweaks for added flavor or better nutrition profile, sure! 😉

  5. “G” definitely sounds like a pain in the tokas, and IF I invited him to dinner, he would be welcome to eat any veggies on the table, but the rest of us would have something decent to eat. But I also have to wonder why spend so much time & effort on a bottle of something that, at least in my house, lasts about six months.

    1. Dorothy, my heart sank when I read your comment. Why make it? “Because. I. Can!” The flavor is so different and so much better than bottled stuff. I don’t know. Maybe I was a homesteader on the prairie in a past life, making everything from scratch. (So I guess when I say I’ll be trying to grind my own flour, you’re going to groan, right?)

      1. Maybe when I’m no longer toiling 40 hrs/wk at a computer I’ll have the energy to make more homemade things like ketchup. I bought peaches to make jam & threw them into the freezer due to lack of initiative. There’s always next year. At least it’s raining here today. YIPPEE!

          1. The Great & Powerful Leite sent me some of this ketchup to try & IT’S DA BOMB! I’m wondering if canned tomatoes could be used.

          2. Dorothy, I’m so glad the package got there in one piece and the ketchup was still cold. I think you could use canned tomatoes. I’d use Roma tomatoes. The syrup you make from the juices might not take as long to reduce. The juice from fresh tomatoes is almost as thin as water.

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