This quick and easy from-scratch ketchup recipe is healthier than almost all store bought versions, with real ingredients and no high fructose corn syrup.
how do you make ketchup from scratch?
Making homemade ketchup is almost easier than going to the store for it in most cases. Chances are you have all the ingredients needed to make it already stocked in your pantry. From start to finish, you can make this in less than 10 minutes.
Empty all of the ingredients into a small saucepan. No need to separate anything here. You'll need tomato paste, sugar, apple cider vinegar, onion and garlic powders, allspice, salt and pepper. That's it!
For the quick and easy pantry ingredient version, read on.
Simmer those above mentioned ingredients in a small saucepan on medium heat while stirring occasionally. Remove from heat, and whisk in a couple tablespoons of water to thin it out.
storing the homemade ketchup
Store the finished homemade ketchup in the refrigerator for up to one month. You can also make large batches of this to divide between smaller jars (great for gifts or to bring to barbecues!) and water bath can them, since the acidity makes it safe for water bath canning. Canned homemade tomato ketchup can be kept in the pantry prior to opening for years.
Love Fry Sauce? You cannot get more delicious than making your own Homemade Fry Sauce! Combine ½ cup Homemade Ketchup with 1 cup of recipe for Homemade Mayonnaise. If you like it a little chunky add a tablespoon of minced pickles, relish, or capers, and 1 tsp mustard. Serve with all of the french fries.
Easy Homemade Ketchup
- 6 oz tomato paste
- ⅓ cup apple cider vinegar can substitute white vinegar
- ¼ cup granulated sugar
- ⅛ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp allspice
- 1 tsp salt
- ⅛ tsp white pepper can substitute black
- 2 tbsp water
- Whisk all ingredients but water (6 oz tomato paste, ⅓ cup apple cider vinegar, ¼ cup sugar, ⅛ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp allspice, 1 tsp salt, ⅛ tsp white pepper) into a small saucepan and simmer on medium heat for 5-7 minutes.
- Remove from heat, whisk in 2 tablespoons of water to thin out the consistency.
- Cool, and store covered, in the refrigerator for up to one month.
- Can substitute white vinegar for apple cider vinegar
- Can substitute black pepper for white ground pepper