Homemade Ketchup Recipe
I recently was left a comment saying that a recipe of mine wasn’t from scratch because I used ketchup. Wha-what?
I guess I never thought about {organic store-bought} ketchup destroying a recipe and deeming un-scratch-worthy. I mean I don’t make the bread for my french toast and I sure as hay-ell don’t distill my own vinegar. So how from scratch do I need to be in order to have a “from scratch” blog? Well thankfully it’s MY blog and I get to determine that. Hoo-rah! But I do have to say thanks to the “anonymous” who left that comment because I decided to turn his/her comment into a post and make my very own ketchup… from scratch.
It’s freakishly easy… this ketchup making business. Tomato paste is the base for the recipe and if you’re up for the challenge and want to make your own then here is a great recipe for first-timers.
First get out a large bowl or measuring cup, Oh and you’ll want a big fat whisk too. Okay so dump in twelve ounces of tomato paste. Homemade or store bought, is totally up to you!
Add in a half teaspoon of {dry} ground mustard.
Then a scant half teaspoon cinnamon.
…A half teaspoon of kosher salt. I don’t like to use TOO much salt, so if you are using this in a recipe you don’t risk the final product being overly salty.
Next add in a couple pinches of ground clove, allspice and cayenne pepper. I added two pinches each of the clove and allspice and one of the cayenne to be exact.
Next add in about 2/3 cup of water. If it’s too thick you can always thin it out with more water.
Lastly add in four tablespoons of white wine vinegar.
The only thing left to do is stir… errr whisk. Whatevs.
After I got it all stirrrrrred up I poured it into one of my bazillion jars and popped it into my fridge to develop those kick-arse flavors it has going on. Like pretty much anything tomato base… it always tastes better the next day. No?
Now… who’s made their own mustard? And can it be done?
Homemade Ketchup
Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 0 {but refrigerate over night please}
Total Time: 5 minutes
Ingredients:
12 ounces Tomato Paste
1/2 cup Dark Brown Sugar
1/2 teaspoon Dry Ground Mustard
1/2 teaspoon Kosher Salt
1/2 scant teaspoon Cinnamon
2 pinches of Ground Clove
2 pinches of Allspice
1 pinch of Cayenne Pepper
2/3 cup Water
4 tablespoons White Wine Vinegar
adapted from the Hillbilly Housewife
Directions:
Combine all ingredients in a large mixing bowl.
Stir until the sugar is completely dissolved.
Store in an airtight container in the fridge and overnight for the flavors to develop. This ketchup recipe should last for 3 weeks in the fridge.
Use where ever ketchup is called for and enjoy!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
Ha! Love that you showed them who’s boss!
simplyscratch replied: — May 29th, 2012 @ 1:40 pm
Ha-ha! It does make for a great post topic! lol
Great recipe! Do you know how long this will last in the fridge?
simplyscratch replied: — May 29th, 2012 @ 12:44 pm
Great question! To be safe I’d say 3-4 weeks in the fridge.
I saw that comment and thought how ridiculous it was that someone thought they had the right to tell you what not to use in your own cooking, and what not to post on your own blog! But oh well, this looks great
Laurie! This may just be the best food blog post I’ve EVER seen. Ketchup is…embarassingly enough…. one of my FAVORITES. My friends and family make so much fun of me becaus eI eat it SO much… on everything. It’s quite disgusting how quickly I go through bottles! I am loving this homemade version!
And I agree w/ Liz above… yoiu sure showed that person who left the comment!
We get through vast quantities of ketchup – I love the idea of making my own!
Did you grow those cayenne peppers and mill them into powder yourself? LOL
I want to try making my own kethcup to can this year, but this recipe is great and I am definitely going to try. I am so tried of all the CRAP they put in everything you buy at the store, condiments included!
simplyscratch replied: — May 29th, 2012 @ 2:36 pm
Haaa Allison! That made me laugh
Laurie love this recipe….go kick some from scratch butt! I personally have not made homemade mustard, but know someone who has…here’s the link to her blog and the recipe:)
http://cookinwithsuperpickle.blogspot.com/2010/12/homemade-mustard.html
simplyscratch replied: — May 29th, 2012 @ 2:37 pm
Thanks Renee! I just checked it out… mustard is now on my to-do list!
Making your own mustard is very easy and fun. You just mix mustard seeds or dry powdered mustard or a blend with some sort of liquid. You can use white wine, beer, any kind of vinegar, or water. I usually add a little salt as well. You can add dried or fresh herbs, honey, molasses, or any number of mix-ins to make all kinds of fun varieties.
simplyscratch replied: — May 29th, 2012 @ 2:38 pm
Stop it you’re making my mouth water!
Haha. I love anonymous commenters. And I adore homemade ingredients like ketchup. Beautiful photos Laurie!
BOOM! take that anonymous
in all seriousness though, yum. i love the thought of homemade ketchup being so easy!
I had a ketchup slathered turkey burger for dinner last night…wish the ketchup was homemade! Keeping as much as possible homemade is a wonderful idea and sometimes I forget that this can include condiments. Nice thinking!
Love your recipe for ketchup (catsup/catchup). Will be printing it out to use once our tomatoes come in this year (crossing my fingers here!). 32 plants and counting the days.
I made a batch last year but, am not overly thrilled with it. It’s good but, yours looks loads better.
Oh, and I do make my own mustards. Hubby loves them hot and spicy and there’s a million recipes out there on the internet to use. My recipes have come from the Small Batch Canning book… they are very good.
And, slap anonymous up side her/his head for being so smart alecky!
I recently have been making my own mustard and I really want to start making my own ketchup. Because I love it so much. I like a little food with my ketchup
Great post & inspiration! And gotta love those fun-loving anon comments, right? 
I love this! To be honest, the idea of ketchup generally grosses me out because of the sugar content, and the array of processed ingredients that can be found within. I’ve been plotting trying to make it myself for quite awhile, and this looks like the perfect recipe ~ thanks for rising to the challenge!
Girl’s got some spite in her! Good job. If you really want to make your own mustard, have you seen the recipe from Vicki of Wilde in the Kitchen?
http://www.asimpleido.net
Who has the nerve to say that it’s not from scratch because you used bottle ketchup? Ridiculous, but I’m glad you showed them just how amazing you are from this LEGITLY scratch ketchup recipe. I’ve been wanting to make scratch condiments (mayo and ketchup in particular) from scratch but I just never got around to it. Thanks for the inspiration!
Made mustard! Super easy: check it out on my blog. Have to try ketchup!
Haha, well, guess you showed them! This looks great and it looks even better than bottled! I bet that person is reading all this now and feeling really stupid
I love that your ketchup recipe does not have a bunch of sugar in it like the store bought brands. Good on you!
I somehow figured making ketchup would be simple homemade…I’ve just liked the simplicity of store bought organic
Love that you stepped up to the challenge here!
My son is “hyper” sensitive to naughty ketchup…ie…the stuff that contains High Fructose Corn Syrup. I will be definately trying this recipe! Thx for posting
Seriously? Someone said you didn’t make stuff from scratch because you used ketchup! That is just over the top. So I can’t use milk in a recipe, because I didn’t milk the cow myself? Or grow the wheat myself, and grind it into flour? Every recipe uses store bought products that you put together to great something new.
Love that you made your own ketchup though, I would never have thought to try that!
Great post. I have always wanted to make my own ketchup. Thanks for having such a great attitude about that anonymous comment and turning it into such a great post. People are hilarious. Your recipes are totally awesome!!! I mean awesome. My sister is a picky eater and she will often ask if what I am cooking is from your blog, otherwise she may not want toeat it, like your baked beans for instance (which my family LOVED for Memorial Day). Anyway, scratch to me is cooking and assembling everything in the recipe not necessarily catching the fish or making the pasta or baking the bread or growing the cane tomake the sugar a recipe calls for and then cooking (not that there is anything wrong with doing those things if you can, but you get my point hopefully). Geez! Lol who has that kinda time.
Your blog rocks!
I have had a kethchup recipe sitting and waiting for me to play with. This looks so much easier! I’ve done whole grain mustard before and will have to do it again so and blog about it!
I have been talking about making my own ketchup for a while now. I just haven’t had the guts to give it a try. This looks so simple and healthy! Do you think it would can well? I’d love to make a huge batch at once and have it ready for a year or so.
simplyscratch replied: — June 1st, 2012 @ 6:56 pm
Kelly I’m not the best person to ask about canning. I would think so… but by no means am I an expert… Give it a go and report back please!
AWESOME! I love how easy this is. Who’d have thought?! Ever since I stumbled across your blog while searching for a Chocolate Popcorn recipe a few weeks back, you’ve quickly moved to the top of my favourites list!
Love this! I’ve been looking for a ketchup recipe all over but they have corn syrup in them (‘sup with that?!)… so glad I found this one!
You’ve intrigued me. I’ve grown up despising ketchup, until recently when i tried a homemade ketchup that tasted nothing like the processed–foot smelling–ketchup Ive despised for years. I think I need to give your recipe a try! Thanks!!!
You are a fraud!! That tomato paste came from a tube or can!! ;P Kidding, of course. In all seriousness, this looks HEAVENLY and I am a ketchup FIEND!! I am known to put ketchup on my catsup.
But this inspires me. I will have an ABUNDANCE of tomatoes from my garden this year and I was planning to make paste with some since it freezes well. (the huzz hates fresh toms but loves sauce) so the logical thing to do is to use it to make a batch of this happiness! Thanks for the recipe!
I’ll have to admit, when I saw the recipe I thought you were going to start with fresh tomatoes. I’ve never made ketchup, but I’ve made tomato paste in the past. It’s not difficult, but it does take a long time!
Thank you so much for this recipe. For dietary reasons I can’t have store bought ketchup. I just made this to try. Becca
You are such a feisty one, I love it!! Good for you. I do find it slightly, and by slightly, I mean WILDLY ridiculous to say ketchup disqualifies a dish from being “made from scratch”. Pfft.
simplyscratch replied: — June 21st, 2012 @ 6:26 pm
Exaaaaactly! And thanks for the feisty comment… I appreciate that!
That’s my girl!!!! Loved reading all the comments and the support you got.
Never heard of anything so trite and rediculous as that comment that he/she made…..Annon needs to get a REAL life!!!! Cannot wait to try your recipe.
Keep your ever-lovin recipes coming, sweetie!!
Does the brown sugar have to be dark? I only buy the light and that’s what I have on hand right now. I tried making ketchup once before but it was not very tasty (or edible). This sounds much better. I’d like to make this for our Independence Day party tomorrow. Thanks for the post.
OMG!!! I’ve been a silent reader these past months, but I just HAD to respond to this one! That is INSANE!! I absolutely love that you gave it right back… I hope he/she sees this post! Awesome recipe as always Laurie!
Thanks so much for sharing this easy-to-make ketchup recipe! I mixed together a batch this morning, using apple cider vinegar and adding 1/2 teaspoon of onion powder for an extra flavor boost. It has only been cooling for a couple hours, but I had to give it a taste test. Yum! I know it will be even better tomorrow. Thanks, again.
I made this last night and put it on some burgers. Now my husband has asked that we never buy ketchup again. Thanks for such a great easy recipe!
simplyscratch replied: — August 21st, 2012 @ 1:54 am
Yay! That’s awesome… thanks for coming back and leaving a review, you rock!
Can You Can Or Freeze This?? If So, How Would You Go About Doing That?! Thanks!
simplyscratch replied: — September 5th, 2012 @ 6:09 pm
I’m not one who knows much about canning, but I say freezing should be fine for atleast a couple months!
Will it be spicy? I want to make this for my 1 year old & husband. Should I sub chili powder for cayenne?
I saw the 2 to 3 week refrigeration time but has you or anyone else tried canning this? If so did it work ok and how long has it lasted so far?
I used light brown sugar because it is what I had, 3 pinches all spice because no cloves, and chili powder instead of cayenne.. again because it is what I had. Tasted awesome and super easy!
I went to add ketchup to my burger and found .. we had none! Burgers done, cheese melting, a quick Google search lead me here and you saved me!
My children (4 and 6) will love this. It wasn’t too sweet or spicy at all. It smelled just like ketchup and was delicious.
I made ketchup once and was not too crazy about it, between the sugar and cloves it did not taste the way I’m used to ketchup tasting like, so my question is this what did your recipe like?
You left out the part about the brown sugar in your written instructions with the pictures.
I have very recently found Simply Scratch and have made the BBQ sauce to “rave reviews” (thanks so much). The Brussel Sprouts went over big as well.
I am about to make the Ketchup & Honey Whiskey BBQ sauce. Can anyone tell me what the shelf life is on these 2 items once made in airtight container.
thanks
simplyscratch replied: — January 27th, 2013 @ 12:10 am
Hi Scot! Glad you like the sauce, it’s a favorite at our house and I’m forever finding other ways to consume it! Oh and fyi the ketchup should last about three weeks.
I am so happy to have found Simply Scratch! Your philosophy about cooking (real ingredients, simple processes, delicious results) is one I totally believe in. I have just begun writing an article for kids about the origins of ketchup and how it is made (kind of a “here’s how this condiment magically appears in bottles” idea). I was wondering if you might allow me to cite this recipe as an easy way to make their own homemade ketchup. Thanks!
simplyscratch replied: — February 4th, 2013 @ 10:11 pm
Of course Cheryl, that would be awesome!
I am wanting to convert kids who have been raised on store bought ketchup. They are not brand specific and I was using Hunts because it was HFCS free, but they added it back in. Can you compare it in taste to store bought? How similar is it?
This is a great recipe…I have to admit….I am a ketchup fiend…but I’m trying to avoid some of the scarier ingredients like high fructose corn syrup that is found in most commercially prepared ketchup. I can’t wait to try this recipe it looks delicious and easy!
Made it, tried it, and it was glorious! Tweaked some of the spices and added in some sweet chili sauce to ‘customize’ to my family’s liking. Great base recipe! I’m making your Detroit Coney Sauce tomorrow for dinner.
simplyscratch replied: — March 18th, 2013 @ 10:12 pm
That’s awesome Andrew! I hope you like the coneys too!
I just tried it. It’s fantastic! Much better than store-bought ketchup.
I have asked myself the question about what level do I need/want to drill down to in cooking. It was actually through the decision that I should start making my own ketchup that I found your post.
It really hit me when I started making my own BBQ sauces. I kind of felt like I was just combining pre-made ingredients. I started to think “why don’t i make these also? then it will really be my BBQ sauce”. I can certainly make my own tomato sauce. I knew there were people making their own ketchups & mustards. I was pretty sure someone had to be making their own Worcester sauce. Basically, my goal is to make my own version of anything that is just an amalgamation of other ingredients.
Lol, when I was a young, we used to go to molasses stir offs. But I think, for now, I will stick to buying molasses. I’m also not going to set up a bee hive in my apartment. or build a still a start making my own whiskey.
For me, it is more curiosity than anything. Cooking is a hobby. I mainly cook for myself.
I have decided that for some of the things I use a lot of (ketchup being one) that I will try to make my own. Oddly enough, I will still buy ketchup for use as a condiment. Lol, I can’t imagine I will ever make a ketchup that will go as well on a cheeseburger as Heinz.
Worcester sauce is something else I use a lot of. I am currently researching recipes for that. I also want to explore making stone ground mustard.
This is your site. You can define “scratch” in anyway you would like. I personally think that using ketchup isn’t a cheat. I think its use falls within the spirit of cooking from scratch. Lol, well unless you are making ketchup. I am just getting a little obsessive in making BBQ sauce.
Thanks for the very informative post on how to make ketchup. I look forward to giving it a try.