Making homemade ketchup is simple, easy, quick, and delicious. The best part is knowing exactly what is in that bottle for yourself!
You’ve probably made your own salad dressings, chip dips, and sauces to drizzle on your favorite foods; but have you ever thought of making your own ketchup? When I was making my favorite onion rings the other night I thought about this and decided it was time to give it a try, and we loved it!
I like to know what is in my food and sometimes it is shocking. One of those shockers was bottled ketchup. I like that this is an easy condiment that goes with everything, and now I can be in control of how much added sugar and sodium are going into it.
Stop buying the storebought stuff and make this incredible ketchup right at home! It’s so easy to whip up and the flavor is delicious! You’ll want to dip everything in it and put it all over your hot dogs and burgers!
Why We Love Homemade Ketchup
This 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. We like to change it up depending on what we know we will be using the ketchup on. For fish we like to add a little more vinegar, for french fries it is great with balsamic vinegar, and for burgers, I like to use a dash of good champagne vinegar.
Fresh homemade ketchup tastes better than the store-bought stuff, everything fresh tastes better in my opinion. You get more of the actual flavors and don’t taste the preservatives and plastic bottles.
I like that if we keep it in the refrigerator this homemade ketchup recipe will still keep for up to three weeks, which is always longer than it takes us to use it.
Tomato Paste: Tomatoes are the main ingredient in this recipe so obviously we need to have a strong tomato flavor.
Vinegar: Vinegar will give this sauce that little bit of a zing that makes it taste so good.
Sugar: Sugar helps to cut the acidity of the tomato paste. If you don’t have granulated sugar on hand, you can swap out for brown sugar.
Garlic Powder: A little garlic makes everything better!
Change up the types of vinegar you use if you want to try some different flavors of ketchup. There are a ton of different options, you could try a different combination each time you make this recipe until you find just the right mixture for your taste.
How to Make Ketchup
WHISK Add the ingredients to a medium saucepan and whisk to combine.
SIMMER Cook until the ketchup starts to simmer. Then turn the heat to low and let it sit while stirring occasionally.
COOL 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.
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 their 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
- Homemade Italian Dressing
- Homemade Blue Cheese Dressing
- Honey Mustard Dressing
- Homemade Ranch Dressing Mix
- Romesco Sauce
When you make your homemade ketchup come back here and tell me what type of vinegar you chose and what your family likes to use ketchup on!
- 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.