Homemade Ketchup Recipe: 5 Ingredients, 30 Minutes

You can make delicious homemade ketchup in just 30 minutes using 5 simple ingredients: canned tomatoes, apple cider vinegar, sugar, onion, and spices. This preservative-free version costs 60% less than store-bought organic ketchup and lets you control sweetness and spice levels to match your taste preferences.

Why Ditch Store-Bought for Homemade Ketchup?

Commercial ketchup often contains high-fructose corn syrup, artificial preservatives, and mystery "natural flavors." When you make easy homemade ketchup recipe from scratch, you gain three critical advantages:

Health & Transparency Benefits

• Zero high-fructose corn syrup or artificial colors
• Adjust sugar levels to your dietary needs
• Visible ingredient quality (no "spice blends")
• 30% less sodium than leading brands

Economic & Environmental Perks

• Costs $1.80 per 12oz batch vs. $4.50 for organic store brands
• Uses pantry staples with minimal food waste
• Reusable glass jars replace single-use plastic bottles
• Perfect for garden tomato gluts

Essential Ingredients & Equipment

This healthy ketchup without preservatives requires no specialty tools. Here's what you'll need:

Core Ingredients	Why It Matters	Smart Substitutions
28oz canned crushed tomatoes	Consistent texture, no peeling needed	Fresh tomatoes (peeled, 4lbs)
1/4 cup apple cider vinegar	Natural preservative, bright flavor	Lemon juice (for tang)
3 tbsp sugar or maple syrup	Balance acidity (adjust to taste)	Erythritol (sugar-free option)
1 small onion, minced	Depth of flavor foundation	1 tsp onion powder

Equipment Checklist
Medium saucepan (stainless steel)
Immersion blender or regular blender
Sterilized glass jars with lids
Fine-mesh strainer (optional)

Step-by-Step Homemade Ketchup Recipe

Follow this foolproof method for ketchup recipe with no high fructose corn syrup. Total time: 30 minutes active, 1 hour cooling.

1. Sauté aromatics: Cook minced onion in 1 tbsp oil over medium heat until translucent (5 mins). Add 2 minced garlic cloves and 1 tsp each paprika and cumin.
2. Simmer base: Pour in crushed tomatoes, vinegar, sugar, 1/2 tsp salt, and 1/4 tsp cayenne. Bring to gentle boil, then reduce heat to low.
3. Thicken properly: Simmer uncovered for 20-25 minutes, stirring occasionally. Key insight: Longer simmer = richer flavor but don't rush - undercooked ketchup tastes "raw".
4. Blend to perfection: Remove from heat. Use immersion blender until completely smooth (or cool slightly and blend in batches).
5. Final reduction: Return to low heat for 5 more minutes to reach dipping consistency. Cool 10 minutes.

Pro Tips for Perfect Ketchup Every Time

Avoid Common Pitfalls

• Too thin? Simmer 5-10 mins longer - thickness develops as it cools
• Too sweet? Balance with 1 tsp extra vinegar
• Bitter taste? Add 1/4 tsp baking soda to neutralize acidity
• Separation? Blend again before storing

Customize Your Creation

One major advantage of how to make ketchup from canned tomatoes is customization. Try these chef-inspired variations:

• Smoky Chipotle: Add 1 minced chipotle pepper in adobo sauce
• Sriracha Fusion: Mix in 2 tbsp sriracha during final simmer
• Maple-Bourbon: Replace sugar with 3 tbsp pure maple syrup + 1 tbsp bourbon
• Kid-Friendly: Omit cayenne, add 1 extra tbsp sugar

Storage & Safety Guidelines

Proper storage ensures your customizable ketchup recipe stays fresh and safe:

• Refrigeration: Store in sterilized jars for up to 3 weeks
• Freezing: Portion in ice cube trays, then transfer to bags (6 months)
• Canning: For shelf-stable storage, process in water bath 15 minutes (pH must be <4.6)
• Warning: Discard if mold appears or smell becomes sour

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Yes, but you'll need 4 pounds of ripe tomatoes. Blanch, peel, and deseed them first. Simmer 15 minutes longer to evaporate excess water. Canned tomatoes provide consistent acidity crucial for safe preservation.

Why does my homemade ketchup separate?

Separation occurs when pectin breaks down during storage. Simply stir vigorously before use. For smoother texture, add 1 tsp tomato paste during simmering or blend again when cold. This is normal and doesn't indicate spoilage.

How can I make sugar-free ketchup?

Substitute sugar with 2 tbsp erythritol or monk fruit sweetener. Add 1/2 tsp xanthan gum to maintain texture since sugar contributes to viscosity. Note: Sugar-free versions have shorter shelf life (10 days refrigerated).

Is homemade ketchup safe for canning?

Only if you follow tested guidelines. Must have pH below 4.6 - test with strips. Use bottled lemon juice (not fresh) for consistent acidity. Process pint jars in boiling water bath for 15 minutes. Never can low-acid variations.