Introduction

Remember those childhood summers, slathering burgers and fries with ketchup? There’s something so comforting and nostalgic about that classic taste. But what if I told you that you can recreate that deliciousness right in your own kitchen, and it’s ridiculously easy? Forget those store-bought bottles with ingredients you can barely pronounce. Today, we’re diving into the wonderful world of homemade ketchup!

This recipe is a game-changer. Seriously, it’s so simple, you’ll wonder why you haven’t been making it all along. It’s perfect for a quick weeknight side or even as a thoughtful, homemade gift. Get ready to elevate your condiment game!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes from start to finish.
Easy: Just a few simple ingredients and minimal steps.
Giftable: Package it up in a cute jar for a fantastic homemade present.
Crowd-pleasing: Everyone loves good ketchup, and this one is a winner!

Ingredients

Gather ’round, friends, because you only need a handful of pantry staples for this magic to happen. Here’s what you’ll need:

6 oz can tomato paste: This is the heart and soul of our ketchup. Make sure it’s plain tomato paste, not seasoned.
1/4 cup honey (or agave): For that touch of sweetness. Honey gives it a lovely depth, but agave is a great vegan option.
1/2 cup white vinegar: This is what gives ketchup its signature tang and helps preserve it.
1/4 cup water: To get the perfect consistency.
1 teaspoon sugar: Just a little extra sweetness to balance everything out.
3/4 teaspoon salt: Essential for bringing out all the flavors.
1/4 teaspoon onion powder: Adds a subtle savory depth.
1/8 teaspoon garlic powder: Just a hint of garlic to make it truly irresistible.

How to Make It

Alright, apron on? Let’s get cooking! This is going to be a breeze.

Step 1: Combine Everything: Grab a medium saucepan. Toss in your tomato paste, honey (or agave), white vinegar, water, sugar, salt, onion powder, and garlic powder. See? Told you it was easy!
Step 2: Stir and Simmer: Give it all a really good stir until everything is nice and combined. Place the saucepan over medium heat. We want to bring it to a gentle simmer, not a rolling boil. You’ll see it start to bubble around the edges.
Step 3: Thicken it Up: Once it’s simmering, reduce the heat to low. Now, let it cook for about 10 to 15 minutes. Stir it occasionally to make sure it doesn’t stick to the bottom. You’ll notice it getting thicker and richer as it cooks – that’s the good stuff happening!
Step 4: Cool Down: This is important! Once it’s reached your desired thickness, take the saucepan off the heat. Let it cool completely. I usually give it a good hour on the counter, stirring it once or twice. Trying to put hot ketchup into a jar is a recipe for a sticky mess!
Step 5: Jar it Up: Once your beautiful homemade ketchup is totally cool, carefully transfer it into an airtight container. A clean glass jar with a lid works perfectly. Pop it in the refrigerator, and voilà – you’ve got homemade ketchup!

Substitutions & Additions

The beauty of homemade is you can totally make it your own! Here are a few ideas:

Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a little heat.
Smoky Flavor: A touch of smoked paprika can add a wonderful smoky note.
Extra Sweet: If you prefer a sweeter ketchup, you can add another teaspoon of sugar or honey.
Vinegar Swap: Apple cider vinegar can be used instead of white vinegar for a slightly different, fruitier tang.

Tips for Success

I’ve made this a few times, and a couple of little things always help:

Don’t Overcook: Keep an eye on it in Step 3. If it gets too thick, you can always stir in a tablespoon of water when reheating.
Smoothness: If you prefer a super smooth ketchup and want to avoid any little tomato paste lumps, you can whisk it really well before cooking, or even give it a quick blitz with an immersion blender (carefully!) once it’s cooled slightly.
Prep Ahead: This is a fantastic recipe to make on a weekend afternoon. You’ll have delicious ketchup ready for the whole week!
Gift Idea: For gifts, pour your cooled ketchup into cute small jars, tie a ribbon around the lid, and maybe even print a nice label. It’s such a personal touch!

How to Store It

Once your homemade ketchup is cooled and in its airtight container, it should be stored in the refrigerator. Because it’s made with vinegar, it actually lasts quite a while! I’ve found it stays delicious for about 2-3 weeks. Just make sure your container is sealed tightly.

FAQs

Got questions? I’ve got answers!

Q: Can I make this ketchup smoother?
A: Absolutely! Once the ketchup has cooled down a bit (but is still warm), you can carefully use an immersion blender to get it perfectly smooth. Or, if you don’t have one, just whisk it vigorously a few times while it’s cooling.

Q: How long does homemade ketchup last?
A: Stored properly in an airtight container in the refrigerator, this homemade ketchup will stay fresh and delicious for about 2 to 3 weeks.

Q: My ketchup is too thick, what should I do?
A: No worries! If your ketchup thickens up more than you’d like, simply stir in a tablespoon of water at a time while gently reheating it on the stove until it reaches your preferred consistency.

Homemade Ketchup

A ridiculously easy and delicious recipe for homemade ketchup that ditches store-bought ingredients for pantry staples. Ready in under 30 minutes, it's perfect for weeknights or as a thoughtful gift.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Equipment

Medium saucepan
Airtight container Clean glass jar with a lid recommended
Immersion blender Optional, for smoother consistency

Ingredients

Main ingredients

6 oz can tomato paste Plain tomato paste, not seasoned
0.25 cup honey or agave
0.5 cup white vinegar
0.25 cup water
1 teaspoon sugar
0.75 teaspoon salt
0.25 teaspoon onion powder
0.125 teaspoon garlic powder

Instructions

Combine tomato paste, honey (or agave), white vinegar, water, sugar, salt, onion powder, and garlic powder in a medium saucepan.
Stir well until all ingredients are combined. Place the saucepan over medium heat and bring to a gentle simmer.
Reduce heat to low and cook for 10 to 15 minutes, stirring occasionally, until the ketchup thickens and becomes richer.
Remove from heat and let the ketchup cool completely on the counter (about 1 hour), stirring a couple of times.
Once cooled, transfer the homemade ketchup into an airtight container and store in the refrigerator.

Notes

For a smoother consistency, you can use an immersion blender on the cooled ketchup. If the ketchup becomes too thick during cooking, stir in a tablespoon of water at a time while gently reheating.