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Homemade Ketchup

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Homemade ketchup is thick and tangy and so much better than the store-bought stuff!

Homemade KetchupMy younger son has a t-shirt that says “I put ketchup on my ketchup” which pretty much sums up his love for his favorite condiment. His burgers and hotdogs get slathered in the stuff and I don’t think he could eat a french fry without a big dunk. But I don’t always love the ingredients in the store-bought brands. I wanted to make him ketchup that deserved his devotion. A rich, tangy, tomato-y ketchup cooked low and slow…the perfect combination of sweet and sour.

Homemade KetchupMaking you own ketchup is actually quite simple. After sautéing shallots and garlic, the rest of the ingredients get tossed into the pot and simmered until the flavors develop and it gets thick and jammy. Then puree it until smooth and voila! This ketchup has a depth of flavor that you can’t find on the supermarket shelf. It’s delicious alongside oven-baked fries or on top of a juicy burger. Or if you’re my son, right off the spoon.

Homemade Ketchup

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Homemade Ketchup
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 
Homemade ketchup is thick and tangy and so much better than the store-bought stuff!
Course: Condiment
Servings: 3 cups
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 1 Tbsp olive oil
  • 1 1/2 cups shallots minced
  • 2 large garlic cloves minced
  • 2 Tbsp tomato paste
  • 1/3 cup dark brown sugar
  • 2 Tbsp molasses
  • 1/2 cup red wine vinegar
  • 1- 29 oz can tomato puree
  • 1 1/2 tsp kosher salt
  • 1 tsp ground mustard
  • 1/4 tsp red pepper flakes
  • 1/2 tsp celery salt
Instructions
  1. Heat olive oil in a medium saucepan until hot but not smoking. Add minced shallots and cook over medium heat until softened and golden, 4-5 mins.
  2. Add garlic and continue to cook for 2 mins.
  3. Stir in tomato paste and cook for 2 mins.
  4. Add remaining ingredients, reduce heat to low and cook uncovered for one hour.
  5. Blend using an immersion blender or in a blender until thick and smooth.
  6. Ketchup can be stored in the refrigerator for up to two weeks.
Homemade Ketchup
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About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Comments

  1. Cheyanne @ No Spoon Necessary says

    Hahahaha! I could put ketchup on my ketchup too!! I most definitely use that condiment probably more than is normal (think chips, eggs, mac n’ cheese all dipped into ketchup). And you are right, homemade is infinitely better than store bought! Yours looks perfect, Cathy! Creamy, dreamy and the perfect amount of tangy tomato deliciousness! I’ll take 7 gallons please! 😉 Pinned! Cheers!

    Reply

  6. Hannah says

    I have tried many recipes for homemade ketchup that is refined-sugar free. This one is the best I’ve made and it was the easiest!
    Love those glass containers! Where are they from :)?

    Reply

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