Homemade Ketchup

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Changing your ketchup game with a homemade ketchup recipe that you’ll go nuts for!

Homemade Ketchup from www.whatsgabycooking.com (@Whatsgabycookin)

Back in my private chef days we were big ketchup eaters. And by we, I really mean me and the kids from the family I was cooking for. 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! And then one day we decided to make it ourselves and the world changed. It was TOTALLY SIMPLE and I’m never going to have to buy the stuff from the store again.

Until this day I whip up this slightly spicy homemade ketchup on a monthly basis and then eat it with roasted some potatoes or a grilled cheese or some fun hot dogs… you name it! This ketchup is fair game 🙂

Homemade Ketchup

5 from 3 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course sauce
Cuisine American
Servings 16 servings


  • 2 tablespoons 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 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoon cayenne pepper


  • 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.
  • Using an immersion blender, food processor or blender, puree the mixture until smooth.
  • Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. I like the idea of home made condiments! This one would make a great gift also, for anyone hosting a summer barbecue.

  2. I did try this, and even took the pictures. But for me, I cut the red pepper to half and only a dash of cayenne and it’s too hot for me. I like spice and heat but to me this was a little more than I’d prefer. 🙂 And again, I only used half. I think the whole 2 tsp of red pepper would be way to much for me.

    I tried two different recipes today and yours is the one I loved the consistency of more. I liked that yours wasn’t as sweet as the other.

    I’d say this is really good. But for those who doesn’t like much heat than maybe cut the red pepper flakes down to 1/4 tsp or even 1/8 tsp. And I did love the flavor of the dash of cayenne so I’d keep in a single dash.

    I did have a blast making this today and I thank you for your recipe. 🙂 Flavors are really great and I think many would enjoy. And even with half the heat I put in, I think it might be really great on a grilled burger!

  3. Can you can (boiling water immersion method)this ketsup? Couldn’t eat this much in a month as my husband rarely eats it.

  4. Everything is great about this ketchup except the heat! I cut the red pepper flakes and the cayenne in half because we like some spice. Even cut in half, the heat took over. I’m so disappointed. I thought it was going to be so impressive to serve homemade ketchup at our Memorial Day BBQ. The recipe was easy, with pantry staples, and the color and texture of the ketchup is perfect.

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