Go Back
+ servings
Print Recipe
5 from 3 votes

Homemade Ketchup

Changing your ketchup game with a homemade ketchup recipe that you’ll go nuts for!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: sauce
Cuisine: American
Servings: 16 servings
Author: Gaby Dalkin

Ingredients

  • 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

Instructions

  • 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.

Notes

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

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