Homemade Ketchup


Making your own ketchup is not only easier than you might think, but you can also tailor the ketchup to your own taste.

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Homemade ketchup
Veronique van Ohmydish

Made by Véronique

Published at 2021-10-15, this recipe is for 6 people and takes 1 hours 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 05-06-2022

1 hours 20 minutes 6 people Sauces
Homemade ketchup


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  • 1 kg tomatoes
  • 1 red onion
  • 2 garlic cloves
  • 1 bay leaf
  • 100 grams light brown sugar
  • 60 ml white wine vinegar
  • olive oil
  • black pepper to taste
  • salt to taste
Homemade ketchup ingredients
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Kitchen equipment

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  • medium pan
  • large bowl (with ice cubes)
  • slotted spoon
  • small knife
  • chopping board & chef's knife
  • medium-sized heavy-bottomed pan
  • blender

Homemade Ketchup

1 hours 20 minutes 6 people Sauces

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Preparation – 20 minutes

Fill a medium saucepan with water and bring to a boil. Prepare a large bowl with cold water and ice cubes.

Wash the tomatoes, remove the cores with a small knife and cut a cross at the bottom. Place the tomatoes in batches in the boiling water for about 20 seconds and then immediately transfer them to the cold water.

Repeat for all tomatoes and use a small knife to skin all them. Cut the peeled tomatoes into coarse pieces.

Peel the red onion and garlic cloves and chop them finely, this does not have to be very precise because we are going to purée the ketchup.

Homemade ketchup
Homemade ketchup

Make your own ketchup – 1 hour

Heat a dash of olive oil in a heavy-bottomed pan and fry the onion and garlic for a few minutes. Add the tomato pieces along with the bay leaf and cook for a few more minutes.

Add the sugar along with the vinegar, then lower the heat. Let the tomatoes simmer for about 45 minutes without a lid.

Stir occasionally to prevent burning, then purée the ketchup with an stick blender until smooth. If you don't want the tomato seeds in the ketchup, you can strain them out.

If the ketchup is still too thin, perhaps because you used extra juicy tomatoes, you can let it reduce a little longer. Season with salt and pepper. Use black pepper if possible, this gives the ketchup a warm taste.

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Homemade Ketchup: frequently asked questions

How long can I keep homemade ketchup?

If you keep the ketchup in a tightly closed sterile jar or bottle, you can keep it in the fridge for months.

Can I make ketchup from canned tomatoes?

You can use canned tomatoes to make your own ketchup, but these generally have a less rounded flavour than fresh tomatoes.

Is tomato ketchup vegan?

Yes, this tomato ketchup is vegan. It contains no animal products.