Homemade ketchup

Normally I don’t make my own ketchup, since I don’t use a lot of it, but this recipe is handy when I’m making a ketchup-heavy recipe (eg sloppy joes) and I don’t want the high fructose corn syrup and preservatives. Adapted from Top Secret Recipes.


  • 1 6-ounce can tomato paste
  • 1/3 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder


  1. Combine ingredients in a saucepan over medium-low heat. Whisk to eliminate lumps while bringing to a boil. Reduce heat to low.
  2. Simmer partially covered (careful, the hot bubbles splatter) for 20 minutes, until thickened.

Makes about 1 1/3 cups.


  • It’s perfectly fine to substitute white sugar and/or white vinegar.
  • Homemade ketchup won’t last as long as commercial ketchup, but with sugar and vinegar as natural preservatives, it should keep fine for a week or two in the fridge.

Here’s a link back to the post and pictures.

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