How to Make Homemade Ketchup

Homemade Ketchup

Making your own ketchup is a bit time consuming, but if you do, you will find that the flavor is definitely worth it.  You also have to comfort of knowing exactly what is in it.  Personally I have grown rather suspicious of what is in the things we buy from the store.  Not only do you have to worry about the additives, preservatives, unnatural coloring and flavorings, but you also have to wonder about the ingredients themselves.  Are they GMO?  Are they grown in pesticides?



If you grow your own tomatoes and make your own ketchup, you don’t have to worry!  This ketchup is the real thing and completely healthy to serve your family.


  • 20 to 24 tomatoes that are very ripe
  • 1 cup of finely chopped sweet onion
  • 1 cup of white vinegar
  • 1 cup of white sugar
  • 1 cinnamon stick crumbled
  • 1 teaspoon of whole cloves
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of celery salt
  • 1/4 teaspoon red pepper flakes (more or less if you like it spicy)


  1. Mix vinegar, cloves, celery salt and cinnamon sticks and microwave till boiling
  2. Set aside
  3. Wash, core, and chop tomatoes
  4. Strain in a colander
  5. Mix tomatoes, onion, red pepper flakes and garlic powder and heat to boiling
  6. Reduce heat and simmer for 15 minutes.
  7. Puree the mixture in a blender or food processor
  8. Strain out the skins and seeds
  9. Add sugar to puree and put it back in the pot and bring to a boil
  10. Reduce heat and simmer until it cooks down by about half (around 2 hours)
  11. Strain the first mixture to remove the cinnamon and cloves and add to the tomato puree
  12. Simmer for about another 30 minutes or until it is the consistency of ketchup.
    Should make about 2 pints.

I prefer to make this when I am working in the kitchen making freezer meals,

it’s easier to keep an eye on it if you are already in the kitchen.  I store mine in a mason jar, it stays good for a month or more.

Have a good week!

Jade    🙂


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  1. Madison Ogashi September 21, 2015 2:55 pm Reply

    How does it taste? Any way for it to keep longer than a month? We buy 1 bottle, and it’ll last my family 3 or 4 months.

    • Tracey Jade Boyer September 21, 2015 7:02 pm Reply

      That is the thing about homemade stuff, it does not have preservatives in it so it does not last as long as store bought. If you don’t use 2 pints in a month, I would suggest cutting the recipe in half. I have never frozen it, so I don’t know if that is possible, you could try it with a small portion and find out.

    • thisnthat September 24, 2015 4:27 pm Reply

      Ah, that’s a good point. I don’t use tons of the stuff either.

      That’s good advice to cut down the recipe. I believe that is what I’ll do too.

  2. TAlberts September 21, 2015 4:35 pm Reply

    That sounds good. I´m not really fond of ketchup but sometimes I used it for marinating meat. Thanks for sharing the recipe.

  3. luciaanna September 21, 2015 4:53 pm Reply

    It’s late here, but you are making me hungry! @Jadenlynx

  4. Damian September 21, 2015 5:59 pm Reply

    Thanks for this very helpful recipe

  5. GiGi Eats September 22, 2015 8:21 am Reply

    So making this with stevia! 😀 LOVE Ketchup!

  6. Mrs. Easton September 22, 2015 12:53 pm Reply

    I have yet to attempt making my own ketchup, though after reading this version, I may have to use up my homegrown tomato supply 😉

  7. thisnthat September 24, 2015 4:25 pm Reply

    This is so cool. I make a lot of my own condiments and things like salad dressings. I never made my own ketchup before, but I might just give it a try.

    Jade, you look suspiciously like a Blood Elf. 🙂

  8. Andria Perry September 26, 2015 9:41 pm Reply

    Tony eats ketchup on everything! Thanks for the recipe , I want to make my own. I have enough for one year that I got with coupons for very , very cheap.

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