This easy homemade ketchup recipe blows the bottled stuff out of the water with its rich flavor, smooth texture, and just the right balance of tangy and sweet. It’s made with real ingredients you can actually pronounce – no high fructose corn syrup or mystery labels, just pantry staples that are bold, nostalgic, and full of flavor. Ready in under 15 minutes, it’s a total game-changer for everything from hot dogs and burgers to onion rings and crispy fries.
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Americans have been enjoying tomato ketchup for over 200 years, ever since Philadelphia scientist James Mease created his version back in 1812. It quickly gained popularity, and before long, ketchup became a staple in diners, restaurants, and home kitchens alike. It’s become the go-to for just about everything – from meatloaf to scrambled eggs to a classic plate of fries. Some folks can’t even imagine a meal without it.
The real magic of this homemade ketchup is how something so familiar can taste excitingly new. The texture is smooth and dippable, and the taste is easy to tailor, whether you love a bit more spice, tang, or if sweetness is your thing. It’s a simple recipe that easily earns a permanent spot in your fridge.
For more homemade condiments and sauces, check out my Alabama White BBQ Sauce, Remoulade Sauce, Rhubarb BBQ Sauce, Carolina Mustard BBQ Sauce, and Yum Yum Sauce!
Why We Love This Recipe
- It’s quick and easy to make, with a great shelf life so you can enjoy it any time.
- You can adjust the flavor to suit your taste, whether that’s tangier, sweeter, or a little more spice.
- It’s made with pantry staples, meaning no weird ingredients or extra trips to the store.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Tomato Paste – Rich and concentrated, this gives the ketchup its deep tomato flavor and thick texture without needing to cook tomatoes down forever.
- Honey Or Maple Syrup – Natural sweeteners that add richness and balance the acidity; either one works beautifully.
- Apple Cider Vinegar – Brings the bright, tangy backbone that makes ketchup taste like ketchup.
- Water – Just enough to loosen things up and get the texture just right.
- Salt – Brings everything into balance and makes the other flavors pop.
- Onion Powder – Adds a mellow, savory layer without needing to chop a thing.
- Garlic Powder – A classic background player that gives ketchup its warm, familiar depth.
- Freshly Ground Black Pepper – Gives the ketchup a tiny kick and rounds out the spice profile.
- Ground Nutmeg – A small dash adds a warmth and complexity that’ll keep people guessing.
How to Make Homemade Ketchup
- Combine ingredients: Add all the ingredients to a medium saucepan and stir well to blend everything together into a smooth, thick mixture.
- Heat it up: Place the pan over medium-high heat and bring it to a gentle boil, stirring constantly to keep things from sticking or scorching.
- Simmer low and slow: As soon as it starts bubbling, turn the heat down to low and let it simmer for 10 minutes. Keep stirring – this helps the flavors meld and the texture stay silky.
- Blend until smooth: Remove from heat and let it cool for a few minutes, then transfer to a food processor (affiliate link) or use an immersion blender. Blend for about a minute until perfectly smooth.
- Bottle it up: Pour the finished ketchup into a glass jar or bottle, let it come to room temperature, then pop it in the fridge. It’s ready to use right away and gets even better after a day or two.
Recipe FAQ’s
Absolutely. You can cut the honey or maple syrup in half, or swap in a little brown sugar or white sugar to taste. Start small and adjust as needed.
Yes! Just keep the ratios the same and use a larger saucepan so everything simmers evenly. It’s great if you’re making a big batch for a cookout, stocking up for meal prep, or planning to share with friends and family.
Stored in an airtight container, it’ll keep well in the fridge for up to 3 weeks. The flavor actually improves after a day or two.
Yes! Freeze portions in ice cube trays, then transfer to a freezer bag. It’ll last for up to 3 months.
Definitely. This is one of those homemade condiments that’s perfect for prepping early – just cook it low and slow, then stash it in a glass bottle for easy access any time.
Tips for Success
- Give it a taste while it simmers, since flavors can shift as it cools, and you might want to adjust the seasoning.
- Stir often while cooking to keep the ketchup smooth and avoid any sticking at the bottom of the saucepan, especially near the end of cooking.
- Let it cool before blending to avoid splatters and get that silky, pourable texture.
- A food processor (affiliate link), immersion blender or high-speed blender will all get the job done, so just use what you have on hand.
- Don’t skip the nutmeg! It’s subtle but adds that little something that keeps everyone wondering why yours tastes better than the bottled stuff.
What to Serve with Homemade Ketchup
Homemade ketchup is made for dipping, drizzling, and slathering.
It’s perfect with crispy baked sweet potato fries, golden onion rings, or a pile of homemade French fries.
It also shines on grilled burgers, bacon-wrapped hot dogs, or as part of the topping on Instant Pot meatloaf.
However you use it, it’s one of those homemade condiments that makes everything taste a little more like home.
Substitutions and Variations
I kept my homemade ketchup recipe simple and straightforward but there are so many options if you want to tweak the flavor and make it your own.
- You can swap the honey or maple syrup for brown sugar, white sugar, or a mix of both if that’s what you have on hand.
- Try using white vinegar or even rice vinegar in place of apple cider vinegar for a slightly different tang.
- Want it spicier? Add a pinch of cayenne pepper, smoked paprika, curry powder (a German twist that’s wildly popular there), or extra black pepper to dial up the heat.
- If you love smoky flavor, stir in a drop or two of liquid smoke or use fire-roasted tomato paste.
- Leave out the nutmeg if you’re not a fan of warm spices, it’ll still taste great without it.
- Add a bay leaf or cinnamon stick while it simmers, then remove before blending for a hint of something special.
- Add a splash of dill pickle juice for a briny kick that plays especially well with burgers and fries.
More Homemade Condiments and Sauces You’ll Love
- Homemade Ranch Dressing
- Homemade Aioli
- Papaya Seed Dressing
- Catalina Dressing
- Shrimp Cocktail Sauce
- Creamy Parmesan Peppercorn Dressing
- Olive Garden Salad Dressing
- Strawberry Balsamic Vinaigrette
Homemade Ketchup
Ingredients
- 6 ounces tomato paste
- ¼ cup honey or maple syrup
- ½ cup apple cider vinegar
- ¼ cup water
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Add all the ingredients to a medium saucepan and stir well.6 ounces tomato paste, ¼ cup honey or maple syrup, ½ cup apple cider vinegar, ¼ cup water, ¾ teaspoon salt, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon freshly ground black pepper, ⅛ teaspoon ground nutmeg
- Place the saucepan on the stovetop over medium/high heat until it begins to boil, stirring constantly. Reduce the heat immediately to medium and allow the ketchup to simmer for 10 minutes, still stirring constantly.
- Remove the ketchup from the heat and allow it to cool for a few minutes. Pour the ketchup into a food processor (affiliate link) or blender and puree for about 1 minute until very smooth.
- Pour the ketchup into a glass jar or bottle. Use it immediately or store any leftovers in the refrigerator for up to three weeks.
Notes
- Yield: Approximately 1 ½ cups.
- Sugar: You can replace the honey with 2 Tablespoons of light brown sugar + 2 Tablespoons of granulated sugar.
Storage & Make Ahead
- Store: Keep in an airtight container in the fridge for up to 3 weeks.
- Freeze: Pour into ice cube trays, freeze solid, then transfer to a freezer bag for up to 3 months.
- Reheat: Warm gently in the microwave or on the stovetop, stirring to restore the smooth texture.
- Make Ahead: Great for prepping a day or two in advance – the flavor only gets better with time.
I will try this recipe out looks like a good one to try out
Let me know if you try it! I hope you like it!