Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 50 minutes

Difficulty Level: Easy

Servings: About 2 cups (16 servings)

Ingredients

12 ounces (340 g) tomato paste
½ cup water
⅓ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons honey (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon mustard powder
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice

Kitchen Equipment

Medium saucepan
Whisk
Measuring cups
Measuring spoons
Wooden spoon
Airtight glass jar or squeeze bottle

Instructions

Step 1: Combine Ingredients

Place the tomato paste into a medium saucepan.

Add:

Water
Apple cider vinegar
Brown sugar
Honey
Worcestershire sauce
Lemon juice

Whisk until completely smooth.

Step 2: Add Seasonings

Mix in:

Onion powder
Garlic powder
Smoked paprika
Cinnamon
Ground cloves
Mustard powder
Salt
Pepper

Whisk well so all spices are evenly distributed.

Step 3: Simmer

Place the saucepan over medium heat (approximately 300°F / 150°C stovetop equivalent).

Bring the mixture to a gentle simmer.

Reduce to low heat.

Cook for 20–25 minutes, stirring every 2–3 minutes.

The ketchup will gradually become thicker and richer.

Step 4: Taste and Adjust

Taste your ketchup.

Adjust according to your preference:

More vinegar for tanginess
More brown sugar for sweetness
Extra paprika for smokiness
Additional salt if needed

Continue simmering another 5 minutes if adjustments are made.

Step 5: Cool

Remove from heat.

Allow the ketchup to cool for about 15 minutes.

It will continue to thicken as it cools.

Step 6: Store

Transfer the cooled ketchup into:

Glass jars
Mason jars
Squeeze bottles

Seal tightly.

Refrigerate before serving for the best flavor.

Cooking Temperature

Simmer over medium-low heat
Approximately 190–200°F (88–93°C) while simmering
Do not boil vigorously, as this can scorch the tomato paste.

Tips for Perfect Homemade Ketchup

Use Quality Tomato Paste

A high-quality tomato paste creates a richer, sweeter ketchup.

Simmer Slowly

Low heat develops deeper flavor without burning.

Stir Frequently

Tomato mixtures can stick easily to the bottom of the pan.

Chill Before Serving

The flavors improve after several hours in the refrigerator.

Blend if Necessary

For an extra silky texture, blend the cooled ketchup using an immersion blender.

Flavor Variations

Spicy Ketchup

Add:

½ teaspoon cayenne pepper
Hot sauce
Crushed red pepper flakes

Smoky BBQ Ketchup

Mix in:

Extra smoked paprika
Liquid smoke
Molasses

Perfect for burgers and grilled meats.

Honey Ketchup

Replace the brown sugar with additional honey for a naturally sweet flavor.

Maple Ketchup

Substitute maple syrup for the honey to create a rich, slightly caramel-like sweetness.

Garlic Lovers Ketchup

Increase garlic powder or roast fresh garlic and blend it into the ketchup.

Serving Suggestions

Homemade ketchup pairs wonderfully with:

French fries
Sweet potato fries
Burgers
Cheeseburgers
Hot dogs
Chicken nuggets
Onion rings
Grilled cheese sandwiches
Meatloaf
Hash browns
Breakfast potatoes
Fish sticks
Fried chicken
Tater tots
Homemade potato wedges

It also works as a base for barbecue sauce, cocktail sauce, and meat glazes.

Storage

Store refrigerated in an airtight container for up to 3 weeks.

Always use a clean spoon or squeeze bottle to prevent contamination.

Freezing

Homemade ketchup freezes beautifully.

Freeze in:

Ice cube trays
Small freezer containers
Silicone molds

Store for up to 3 months.

Thaw overnight in the refrigerator before using.

Common Mistakes to Avoid

Cooking Too Fast

High heat can scorch the tomato paste and create a bitter flavor.

Too Much Vinegar

Add vinegar gradually and taste as you go to avoid excessive acidity.

Skipping the Simmer

Simmering allows the spices to blend and mellows the vinegar’s sharpness.

Underseasoning

Taste before storing and adjust seasoning as needed.

Frequently Asked Questions

Can I make ketchup without sugar?

Yes. You can replace the brown sugar with honey, maple syrup, or a sugar substitute suitable for cooking. Keep in mind that sweetness balances the acidity of the tomatoes and vinegar.

Can I use fresh tomatoes?

Yes, but they should be cooked down and pureed before use. Fresh tomatoes contain more water, so the ketchup will require a longer simmer to reach the proper consistency.

Why is my ketchup too thick?

Simply whisk in a small amount of water, one tablespoon at a time, until the desired consistency is reached.

Can I make it vegan?

Absolutely. Omit the honey or replace it with maple syrup, and ensure your Worcestershire sauce is vegan or substitute it with soy sauce and a splash of vinegar.

How do I know when it’s done?

The ketchup is ready when it coats the back of a spoon and has a smooth, thick consistency. It will thicken a bit more as it cools.

Recipe Notes

Use apple cider vinegar for a classic tangy flavor.
Brown sugar adds a subtle molasses depth, but white sugar can be substituted if preferred.

Smoked paprika gives a gentle smoky note without overpowering the tomatoes.
Refrigerating overnight enhances the flavor, making the ketchup taste even better the next day.
Homemade ketchup is excellent for everyday meals and also makes a thoughtful homemade gift when bottled in decorative jars.

Nutrition Information (Per Serving)

Serving Size: Approximately 2 tablespoons

Calories: 25
Protein: 0.5 g
Carbohydrates: 6 g
Sugars: 5 g
Dietary Fiber: 1 g
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 140 mg
Potassium: 120 mg
Vitamin A: 6% DV
Vitamin C: 8% DV
Calcium: 1% DV
Iron: 2% DV