Homemade Ketchup

Learn how to make homemade ketchup for one of the easiest and most delicious pantry staples that is so affordable and quick to prepare. This robust and hearty ketchup is made with tomato paste and simple seasonings for the best homemade condiment.

Course Condiment

Cuisine American

Keyword homemade ketchup recipe

Prep Time 2

Cook Time 10

cooling time 15

Total Time 27

Servings Tablespoons

Calories 16kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

¼ cup water
¼ cup corn syrup
¼ cup white Vinegar
1 Tablespoon brown sugar
1 cup tomato paste can
¼ teaspoon onion powder
⅛ teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt

Instructions

Add ¼ cup water, ¼ cup corn syrup, ¼ cup white Vinegar, and 1 Tablespoon brown sugar to a medium saucepan over medium heat. Bring to a simmer.
Add 1 cup tomato pasteto the saucepan and stir until combined.
Mix in ¼ teaspoon onion powder, ⅛ teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and ½ teaspoon kosher salt
Remove the pan from the heat and let it cool.
Use immediately or store in an airtight covered container in the refrigerator.

Notes

Be sure to check Variations, Expert Tips, and FAQs above for important tips and questions that can help make a delicious recipe.

Yields 16 oz of ketchup, 1 Tablespoon per serving.

Storage - Store our ketchup recipe in a covered, airtight container in the refrigerator for up to 2 weeks.

If using a squeeze bottle, be sure it is a BPA-free bottle.

Freezer Instructions: The ketchup can be frozen for up to 3 months.

To freeze, place 1 to 2 Tablespoons of ketchup in each cube of an ice cube tray and place in the freezer until frozen. Then, put each cube in a large freezer

I'm not a registered dietitian, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition