Homemade Ketchup Recipe - Allrecipes.com
Homemade Ketchup Recipe
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How to Make Homemade Ketchup
See how to make your own ketchup from scratch. See more
  • READY IN 12+ hrs

Homemade Ketchup

Recipe by  

"This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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  • PREP

    10 mins
  • COOK

    12 hrs
  • READY IN

    12 hrs 10 mins

Directions

  1. Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
  2. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
  3. Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
  4. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
  5. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2014

Wow! This recipe came out great. I have two little kids and wanted to make a ketchup without high fructose corn syrup, and to use in our homemade BBQ and sloppy joe sauces. It tastes just like the bottled stuff. I skipped the white sugar & put in 1/3 c of honey instead, to make it even less processed. Canned crushed tomatoes made it easier to strain at the end, and the consistency is pretty good. I would skip the added water next time when using the honey. This is a keeper! I'm so excited that I found this recipe & it was so easy using the slow cooker.

 
Most Helpful Critical Review
Sep 03, 2014

I had a variety of different kinds and put them all together. Cut the stem ends off, cut them up and liquefy them, skins, seeds and all. Cooking it in a crockpot for 10 hours, and having to stir every hour pretty much defeats the reason for using a crockpot. I made a batch last night, but cooked it on the stove. You have to pay attention to it, and stir every few minutes, but from the time I started chopping to the time it reduced, it was just over an hour. I did use ground clove, and made a few adjustments, but I can say that it does have a great flavor.

 
Jul 03, 2013

This reminds me of really good BBQ sauce! It was very sweet. I would like to also try it with less sugar. I used a saucepot instead which sped up the cooking process so I don't know what difference that made. You could get away without peeling the skin and straining the mixture. It would just be chunky if you like that texture.

 
May 20, 2013

This turned out great! I used minced green onions, garlic, and celery instead of the garlic powder, onion powder, and celery salt. I didn't puree it because I kind of like the chunky consistency. I think next time I will try peeled pureed tomatoes and cut the sugar a bit. All in all, easy and delicious!

 
Apr 16, 2014

I do a couple things just a little differently. I made a gallon, and froze the extra. Let me say that my Favorite Ketchup by Far- is the recipe for fermeted ketchup in Nourishing Traditions. It's EASY and tastes better than anything you can fathom when thinking Ketchup. But I hate to cook a fermented food and I needed a cookable Ketchup for BBQ Sauce. So- I made this, and it turned out great- but I carried over some ideas from my favorite Ketchup. To the Gallon I used 1/2 cup Fish Sauce, skipped the clove, and used 1 cup honey in place of 2 cups sugar. I used some red wine and some white wine vinegar (just because it's what I had)- it turned out as good as Heinz, and Almost as good at the Fermented stuff I make from NT. Good stuff- no corn syrup, no junk. Also, if you used strained tomatoes you don't have to strain when you're done. Just put all the ingredients in the crock pot, leave the lid off and it's done in a few hours. Worth it- as long as you make a lot and freeze the extra.

 
Jun 19, 2014

I have a question ( I have not yet tried this recipe). Could this be made in large amounts and then "canned" in a water bath like other veggies and fruits. I would love to make a big batch of this to keep on my pantry shelves for future use. Thanks for any suggestions.

 
Oct 01, 2013

Chef John loved your video! I too am one more fool by making homemade ketchup, and I must say I'm sure glad I did it with your recipe. I used my own homegrown tomatoes, mashed and strained them with my "Sauce Master" so I simply measured 28oz twice (8 cups) then doubled that as I had 30 cups of puree to use up. Spices & seasonings are just right. Thanks again Chef John! Now at least I can say I've made h/m ketchup lol.

 
Oct 23, 2013

Have not tasted it post-cooking, but it smells and tastes like good ketchup as it is cooking! Just wanted to note that the ingredient list does not include cayenne, yet the directions call for adding cayenne. Perhaps other reviewers have already noted this. I had to guess at the amount.

 

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Nutrition

  • Calories
  • 16 kcal
  • < 1%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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