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

Author: Gaby Dalkin
5 from 3 votes
Changing your ketchup game with a homemade ketchup recipe that you’ll go nuts for!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • ½ teaspoon ground mustard
  • teaspoon ground cloves
  • ¼ teaspoon allspice
  • 2 teaspoons red pepper flakes
  • ½ 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.


You can safely keep this for up to a month - make sure it's a container that seals really well, and store it in a cold part of the fridge, not the door.

Nutrition Information

Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 174mg | Potassium: 266mg | Fiber: 1g | Sugar: 10g | Vitamin A: 378IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. 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.

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

  3. 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!

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

    1. Hi Kimberly! The ketchup usually stays good for about 3-4 weeks... so if you wanted some for Christmas - I'd recommend making some now so you can enjoy it this fall and more around November for best results 🙂

  5. Hey Gaby, I am so glad I found this recipe! I was wondering if you think I can make it using fresh tomatoes from the garden instead of the can of tomato puree? What do you think I'd need to do differently?

    1. I bet that would totally work! I could just puree your fresh tomatoes and use equal proportions and give it a try!! Keep me posted 🙂 I'm going to try it too post wedding 🙂

  6. I made a batch of this spicy ketchup recipe last week. I really like the result, much more to my taste than the store-bought stuff! I whirled the ingredients in a food processor prior to cooking, and did a quick pass at the end with my immersion blender. I also replaced the red pepper flakes and the Cayenne pepper with two fresh seeded red jalapeños, whirled in the food processor with the tomatoes, for that fresh flavour.

    Although we're used to sweet ketchup, I think I will reduce the amount of brown sugar next time, I'm not that big a fan of sweet condiments.

  7. I LOVE ketchup, and the homemade kind sounds better than ever. On my "to make soon" list! Thanks for the inspiration.

  8. oooh this looks great! I had been looking for something like this, so glad I stumbled on this recipe. I was just going to mix some puree with a little spices and hope for the best. But this sounds more yummy! thanks!

5 from 3 votes

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