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–+ servings
A front view of a jar of homemade ketchup.
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Homemade Ketchup

Leave the garbage ketchup at the store. This homemade version is quick and easy!
Prep Time10 minutes
Total Time10 minutes
Course: Condiments
Cuisine: American
Servings: 48 servings (tablespoons), approximately
Calories: 13kcal

Ingredients

  • 28 oz. can, diced tomatoes (crushed tomatoes work, too, as do whole, canned tomatoes)
  • ½ cup apple cider vinegar
  • ½ cup natural sweetener (liquid or granulated)
  • 1 tsp. garlic granules
  • 1 tsp. onion granules
  • 1 tsp. ground mustard
  • 1 tsp. paprika
  • ½ tsp. cinnamon
  • ⅛ tsp. allspice
  • ⅛ tsp. cloves
  • ½ tsp. celery seed
  • ½ tsp. ground black pepper
  • ½ tsp. salt
US Customary - Metric

Instructions

  • Gather and measure your ingredients.
    28 oz. can, diced tomatoes, ½ cup apple cider vinegar, ½ cup natural sweetener, 1 tsp. garlic granules, 1 tsp. onion granules, 1 tsp. ground mustard, 1 tsp. paprika, ½ tsp. cinnamon, ⅛ tsp. allspice, ⅛ tsp. cloves, ½ tsp. celery seed, ½ tsp. ground black pepper, ½ tsp. salt
    Ingredients gathered in individual containers on a cutting board for this Kktchup recipe.
  • In a large saucepan, combine crushed tomatoes, apple cider vinegar, and sweetener. Whisk well.
    28 oz. can, diced tomatoes, ½ cup apple cider vinegar, ½ cup natural sweetener
    Tomatoes, vinegar, and maple syrup in a pot.
  • Add all the spices and whisk again.
    1 tsp. garlic granules, 1 tsp. onion granules, 1 tsp. ground mustard, 1 tsp. paprika, ½ tsp. cinnamon, ⅛ tsp. allspice, ⅛ tsp. cloves, ½ tsp. celery seed, ½ tsp. ground black pepper, ½ tsp. salt
    Spices added to tomatoes, vinegar, and maple syrup in a pot.
  • Bring the ketchup to a simmer over medium heat, then reduce the heat to low so it barely bubbles. Let the ketchup simmer uncovered for about 1 to 1½ hours, stirring occasionally. The ketchup should thicken and cook down by half. Once the ketchup is as thick as you like it, remove it from the heat and let it cool.
    Ketchup simmering in a pot.
  • Transfer the ketchup to a blender or use an immersion blender to blend it until it's completely smooth. Taste and adjust.
    Blending the ketchup mix in a pot with an immersion blender.
  • Pour the ketchup into a storage jar and keep it in the fridge.
    An overhead view of a glass jar filled with Ketchup.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1tbsp. | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 48mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg