Homemade Ketchup

We are big ketchup eaters at work. And by we, I really mean me and the kids from my personal chef job. We love ketchup. We put it on our grilled cheese, eat it with mashed potatoes, drizzle it on potato gratin – you name it and I’m pretty sure we’ve tried it! Last week the unthinkable happened. We ran out of ketchup. Talk about the world coming to an end. Rather than running to the store to pick up another jumbo bottle – we made our own. TOTALLY SIMPLE. Oh my goodness – it totally rocked my world and I’m never going to have to buy the stuff from the store again. Plus this way, I get to control how much salt is actually going into the sauce – because the stuff from the store has an outrageous amount of sodium.

We whipped up this slightly spicy homemade ketchup in no time and then roasted some potatoes to eat with it. I mean we didn’t want to just eat the ketchup with a spoon. (Although I’ve totally done that before!) Everyone was completely impressed. Not only does it have the same consistency as store bought ketchup but it tastes ah-mazing. It’s fresh and tangy with a little kick of spice.

And here is the best part – my boyfriend, who is a self proclaimed ketchup hater and won’t even touch something if it has been on the same plate as something else with ketchup… well, he even liked it! It was a small miracle :)

Homemade Ketchup

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 16

Homemade Ketchup


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 28-oz can tomato purée
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • 1/2 tsp ground mustard
  • 1/8 tsp ground cloves
  • 1/4 tsp allspice
  • 2 tsp red pepper flakes
  • 1/2 tsp cayenne pepper


  1. Heat oil in a pot over medium heat. Saute the onion until for 5 to 8 minutes until translucent. Add in the garlic and stir together. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, red pepper flakes and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 45 to 60 minutes until it is thick like ketchup.
  2. Using an immersion blender, food processor or blender, puree the mixture until smooth.
  3. Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month.

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