How to Make Easy Homemade Ketchup from FRESH Tomatoes (No Additives!)
This is your sign to ditch overly sweet store-bought ketchup loaded with preservatives, and replace it with this homemade ketchup recipe. Made from real, fresh tomatoes, this ketchup is healthy, easy to make, and WAY more flavorful than anything you’ll find in a bottle. Whether you’re looking for a healthy ketchup recipe or just curious how to make your own easy tomato ketchup from scratch, this version uses just a few simple ingredients and takes under an hour to prepare. Bonus: It lasts for weeks in the fridge and makes the cutest DIY gift!
How to Make Homemade Ketchup:
Why Make Homemade Ketchup?
Most ketchup brands on grocery store shelves are loaded with high-fructose corn syrup, preservatives, and artificial ingredients that can overtime cause health issues. Making ketchup at home is not only easy—it’s a great way to eat cleaner and reduce your sugar intake.
This homemade ketchup from fresh tomatoes recipe also:
- Tastes brighter and more vibrant than store-bought
- Keeps well in the fridge for up to 3 weeks
- Can be customized to your taste
- Looks SO CUTE in a jar and makes a great homemade gift
How to Use Homemade Ketchup
This ketchup is incredibly versatile. Use it as:
- A dip for fries, roasted potatoes, or tofu nuggets
- A spread for burgers, sandwiches, or wraps
- A glaze for lentil loaf or meatless meatballs
- A topping for savory breakfast bowls or veggie scrambles
Recipe Variations
Get creative with your ketchup! Try adding:
- Chipotle powder for smoky heat
- Roasted red peppers for a subtle sweetness and vibrant color
- Beets or carrots for added nutrients and a slight earthy flavor
Frequently Asked Questions
Can I make ketchup from fresh tomatoes?
You can absolutely make ketchup from fresh tomatoes. This recipe uses ripe Roma tomatoes which are ideal for ketchup thanks to their low moisture and rich flavor.
Is homemade ketchup healthier than store-bought?
Homemade ketchup is much healthier than storebought. It’s free from corn syrup, preservatives, and excess sugar. You control every ingredient.
Do I need to peel the tomatoes?
Peeling the tomatoes is key for a smoother consistency. The blanching process allows you to peel the tomato in seconds, it’ll slide right off.
How long does homemade ketchup last?
Homemade ketchup lasts up to 3 weeks in the refrigerator. Store it in a clean, airtight glass jar.
Can I freeze homemade ketchup?
You can freeze homemade ketchup in small portions (like silicone ice cube trays) for longer storage. It should last up to 3 months.
{If you like this recipe you’ll love my GARLIC CONFIT and my MUSHROOM GRAVY.}
Homemade Ketchup
Ingredients
- 2 lbs Ripe Roma Tomatoes, about 8-9 tomatoes
- 1 Small White Onion, roughly diced
- 3 Garlic Cloves, minced
- ⅓ cup Apple Cider Vinegar
- 3-4 tbsp Cane Sugar
- 1 tsp Sea Salt
- ½ tsp Smoked Paprika
- ¼ tsp Black Pepper
- 3-4 tbsp Tomato Paste
Instructions
Blanch & Peel Tomatoes:
- Score a small X on the bottom of each tomato.
- Drop them into boiling water for 30 seconds, then into ice water.
- Peel off the skins, then chop roughly.
Cook Everything Down:
- In a saucepan, sauté the onion and garlic in a bit of olive oil until soft (about 5 min).
- Add chopped tomatoes, vinegar, sweetener, salt, and spices.
- Simmer uncovered for 30 minutes, stirring occasionally, until thickened.
Blend & Strain:
- Let cool slightly. Blend until smooth using an immersion blender or regular blender.
- Strain through a fine mesh sieve for a smoother texture directly into the pot you were using to cook.
Simmer Again:
- Return your pot to the stove and simmer until it reaches ketchup consistency.
- After about 20 minutes, stir in the tomato paste the simmer for another 15 min or so. This process should thicken the sauce. Keep in mind once it’s in the fridge, it will continue to thicken.
Cool & Store:
- Cool completely, then store in a clean jar in the fridge for up to 3 weeks.
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