How to Make Ketchup from Scratch (With Fresh or Canned Tomatoes)

Once you try homemade ketchup, you’ll never go back to the bottle.
This recipe is rich, tangy, and just sweet enough — made from scratch with tomatoes, vinegar, and a handful of simple spices. Whether you’re using fresh garden tomatoes or a pantry stash of canned, this ketchup comes together in under an hour and stores beautifully in the fridge.

Squeeze it onto burgers, dip your fries, stir it into meatloaf… or bottle it up and gift it. It’s ketchup, but a go to staple the kids love.

Why You’ll Love Homemade Ketchup

• ✔️ Made with real ingredients
• ✔️ Naturally sweetened option (no corn syrup!)
• ✔️ Uses fresh OR canned tomatoes
• ✔️ Freezer-friendly
• ✔️ Perfect for burgers, fries, and more!

Fresh vs. Canned Tomatoes

Fresh:

• Use 2½ lbs chopped tomatoes (roma or paste varieties work best)
• Simmer a little longer to reduce liquid

Canned:

• Use 1 (28 oz) can whole or crushed tomatoes
• Makes the process faster!

Ingredients You’ll Need

• 2½ lbs fresh tomatoes, chopped (or 1 (28 oz) can)
• ½ cup apple cider vinegar
• ¼ cup maple syrup or honey (or ⅓ cup brown sugar)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste (optional for extra depth)
• 1 tsp salt
• ½ tsp cinnamon
• ¼ tsp clove
• ¼ tsp allspice
• Optional: dash of smoked paprika or cayenne for heat

How to Make Ketchup from Scratch

1. Sauté Aromatics

In a saucepan, heat a little olive oil. Sauté onion and garlic until soft and fragrant (about 5 minutes).

2. Add Tomatoes & Simmer

Add chopped tomatoes (or canned), tomato paste, vinegar, sweetener, salt, and spices. Stir well.

Simmer uncovered for 30–40 minutes, stirring occasionally, until thick and reduced by about half.

3. Blend Until Smooth

Use an immersion blender or transfer to a regular blender (carefully!) and blend until smooth.

4. Strain (Optional)

For classic ketchup texture, strain through a fine mesh sieve to remove seeds and skins.

5. Cool & Store

Let cool, then transfer to clean jars or bottles. Refrigerate up to 3 weeks or freeze for longer storage.

Storage, Freezing & Variations

• Fridge: Store in sealed jars up to 3 weeks
• Freezer: Freeze in silicone molds or jars (leave room to expand) up to 3 months
• Variations:
  • Add 1 tbsp molasses for smoky depth
  • Spice it up with cayenne or chipotle
  • Stir in roasted red peppers for color + flavor

More Pantry & Garden Staples

🍅✨ #homemadeketchup #fromscratchpantry #homesteadcooking #preservetheharvest