Homemade ketchup is easy to make and totally delicious. The best part is knowing exactly what’s in the jar when you’re done cooking!
Why We Love Homemade Ketchup
- Fresh homemade ketchup tastes better than the store-bought stuff. Yup! You get more actual tomato flavor and not whatever the preservatives and plastic bottles are imparting.
- This ketchup recipe gives you options for the flavor you prefer. You can make it sweeter, saltier, or change the vinegar flavor just by using a little less or a little more of a given ingredient. For fish, I like to add a little extra white vinegar. For french fries and burgers, balsamic vinegar is great!
- BONUS: If you keep your homemade ketchup in the fridge it will keep for about 3 weeks, which is always longer than it takes us to use it.
TOMATO: Tomatoes are the main ingredient in this recipe because obviously there needs to be a strong tomato flavor.
VINEGAR: White distilled vinegar and apple cider vinegar give this sauce that little bit of a zing that makes it taste so good.
SUGAR: Corn syrup and sugar help to cut the acidity of the tomato paste and give this ketchup that classic sweetness. If you don’t have granulated sugar on hand, you can swap out for brown sugar.
SEASONING: A little garlic powder and onion powder add a nice savory balance.
How to Make KetchupJump to Recipe
STEP 1 Add the ingredients to a medium saucepan over medium heat and whisk to combine. Cook until the ketchup starts to simmer. Then turn the heat to low and let it sit for 15 minutes, stirring occasionally.
STEP 2 Allow the ketchup to cool for 30 minutes in the pan. Then put it in an air-tight container. You can eat it right away or pop it in the fridge for later.
Tips & Tricks
- This ketchup recipe will stay good for up to 3 weeks in an airtight container in the refrigerator.
- Apple cider vinegar can be substituted with chardonnay vinegar or balsamic vinegar to suit your tastes. I like to experiment sometimes and make “foodie” ketchup for our burgers.
Homemade Ketchup FAQ
Does ketchup need to be refrigerated?
Yes. This recipe doesn’t have the preservatives that store-bought tomato ketchup packets and bottles do, so you will need to refrigerate it. It will keep for up to 3 weeks in an airtight container in your fridge.
Why is it called catsup?
Ketchup and catsup are two different spellings for the same tomato-based sauce.
The term catsup is thought to have come from a couple of different places:
- Malay word kicap – which is a fish sauce of brined or pickled fish or shellfish, herbs, and spices.
- Cantonese word kehjup – which translates to “tomato sauce”.
Either way, the Europeans liked it, brought the sauce home, and called it catchup back in the 1690s.
When did catsup become ketchup?
In the 1880s the Henry J. Heinz Company changed its product name from catsup to ketchup to stand out from the other brands available.
If you’ve ever seen “fancy” ketchup what makes it fancy – the term means there is a higher tomato solid concentration than “extra standard” or “standard” grades.
More delicious sauce recipes
- Spicy Remoulade Sauce
- Homemade Blue Cheese Dressing
- Homemade Alfredo Sauce
- Honey Mustard Dressing
- Romesco Sauce
- Homemade Ranch Dressing Mix
- In a saucepan on medium heat, whisk together all ingredients until fully mixed.
- Once the mixture begins to simmer, turn heat to low. Let sit for 15 minutes, stirring occasionally.
- Remove from heat and let the ketchup cool for 30 minutes in the pan. Then pour into a food-safe container.
- This ketchup will stay good for up to 3 weeks in an airtight container in the refrigerator.
- Apple cider vinegar can be substituted with chardonnay vinegar or balsamic vinegar to suit your tastes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.