Homemade Ketchup From Fresh Tomatoes
This homemade tomato ketchup is made entirely from fresh tomatoes—no tins, no preservatives, just real ingredients and simple steps. It’s thick, smooth, and packed with flavour, perfect for anyone wanting to make a batch of ketchup from scratch at home.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
10 MINUTES
Cook Time:
60 MINUTES
What Makes This Recipe Great
Made From Fresh Tomatoes: No tinned or processed ingredients—just ripe tomatoes and a few store cupboard seasonings.
No Added Thickeners: The sauce reduces naturally until it reaches that classic ketchup texture.
Perfect for Batch Cooking: Make a larger quantity and store in jars for use throughout the week.
If you’ve ever wanted to make your own tomato ketchup from scratch, this family recipe is a great place to start. It’s made entirely from fresh tomatoes—no tins, no added thickeners, and no preservatives. Just ripe tomatoes, a few cupboard ingredients, and a bit of time on the hob. The result is a thick, smooth, homemade ketchup with a rich tomato flavour and a gentle balance of sweetness and spice.
It’s a brilliant alternative to shop-bought sauces, especially if you’re trying to cut down on added ingredients or want to use up a glut of tomatoes. Once you’ve tried it, you might find yourself making more sauces from scratch—like this easy Pizza Sauce or even your own Korma Curry Paste instead of buying a jar. It also makes a great dipping sauce for fries alongside meals like this Butterfly Chicken Burger or used with Jalapeño Burger Sauce as part of a homemade spread.
Once cooled, fresh tomato ketchup stores well in jars and keeps for a good while in the fridge, making it a handy one to batch cook and keep ready to go.
Equipment Needed:
- Large Saucepan: For cooking down the fresh tomatoes and later simmering the ketchup—choose one that’s non-reactive (avoid uncoated aluminium or copper) as the vinegar can react with metal. And ideally, a pan with a heavy base.
- Food Processor or Blender: To blitz the cooked tomatoes into a smooth purée.
- Fine Mesh Sieve or Strainer: Essential for removing tomato skins and seeds—this gives the ketchup its smooth texture.
- Wooden Spoon or Silicone Spatula: For stirring during simmering and reducing.
- Sterilised Jars or Containers: Store the cooled ketchup in clean, airtight glass jars or plastic containers—avoid metal lids without a lining, as the acidity may affect them.
Ingredients:
- Fresh Tomatoes: Choose ripe, juicy ones for the best flavour. No need to peel them or remove the seeds —just core and chop them. You can use Beef Tomatoes, Cherry Tomatoes, Plum Tomatoes or any other varieties you have to hand.
- Apple Cider Vinegar: Adds a gentle tang and helps balance the sweetness.
- Soft Dark Brown Sugar: This gives the ketchup a deeper colour and a mellow sweetness.
- Sea Salt: Helps to season and bring everything together.
- Ground Cinnamon: Just a pinch adds a subtle background warmth.
- Ground Cloves: Use sparingly—this adds a hint of spice that gives depth without overpowering.
- Celery Salt: A little goes a long way in bringing out that classic ketchup taste.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions
- Apple Cider Vinegar: You can use white wine vinegar if that’s what you have. Avoid stronger options like malt or balsamic, which can overpower the sauce.
- Soft Dark Brown Sugar: Light brown sugar will work too, but the flavour will be a little less rich and the colour slightly lighter.
Additions
- Chilli Flakes or a Dash of Hot Sauce: For a spicier ketchup, stir in a little heat at the end.
- Smoked Paprika: Adds a gentle smokiness that works especially well if you’re serving the ketchup with grilled foods.
Step-By-Step Guide – How To Make Homemade Ketchup From Fresh Tomatoes
Frequently Asked Questions
No, there’s no need to peel them. Once blended, the sauce is passed through a sieve, which removes any skins and seeds.
Yes, a stick blender works just as well. Blend the tomatoes directly in the pan before straining, being careful as the mixture will be hot.
It’s not identical, but it’s thick, smooth, and full of flavour—with no added preservatives or artificial ingredients.
Yes, just add an extra spoon of sugar after tasting. You can tweak the balance between sweet and tangy to suit your taste.
Mastering This Recipe – Expert Tips
- Use Ripe Tomatoes: The riper the tomatoes, the better the flavour. Soft, slightly overripe ones are perfect here.
- Cook it Low and Slow: Don’t rush the reducing stage—it’s what gives the ketchup its thick, rich texture. Stir often to stop it catching.
- Taste at the End: The flavours mellow as it cooks, so always taste and adjust after the final simmer.
- Avoid Reactive Pans and Utensils: Stick to stainless steel, enamel, or non-stick pans—vinegar can react with bare aluminium and affect the taste.
Storage
- Fridge: Once cooled, transfer the ketchup to sterilised jars or airtight containers. It will keep in the fridge for at least 1 week.
- Freezing: You can freeze the ketchup in small containers or ice cube trays. Once frozen, transfer the cubes to a freezer bag. Freeze for up to 3 months.
- Defrosting: Defrost in the fridge overnight or at room temperature for a few hours. Stir well before using.
Homemade Tomato Ketchup From Fresh Tomatoes
Ingredients
- 1 kg Fresh Tomatoes, cored and chopped
- 90 ml Apple Cider Vinegar
- 50 g Soft Dark Brown Sugar
- ½ tsp Sea Salt
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Celery Salt
- Pinch Ground Cloves
Instructions
- Place the chopped tomatoes in a large saucepan and cook over medium-high heat for around 15 minutes, stirring occasionally, until the tomatoes have broken down and released their juices.
- Transfer the cooked tomatoes to a food processor or blender and blend until completely smooth.
- Pass the blended mixture through a fine mesh sieve or strainer to remove skins and seeds, then pour the smooth tomato purée into a clean saucepan.
- Cook over low heat, stirring often, until the mixture reduces and becomes thick and paste-like. This can take 20–30 minutes.
- Add the apple cider vinegar, soft dark brown sugar, sea salt, ground cinnamon, ground cloves, and celery salt.
- Simmer the mixture for 5–10 minutes, stirring regularly.
- Taste and adjust the seasoning if needed — you can add more vinegar for sharpness or sugar for sweetness, depending on your preference.
- Allow to cool before storing in sterilised jars or containers in the fridge.
Recipe Notes
- Use up soft tomatoes: This is a great recipe for using up tomatoes that are slightly overripe or past their best.
- Adjust the flavour at the end: Once reduced, taste and tweak the vinegar or sugar to suit your preference.
- No need to peel: The sieve removes the skins and seeds after blending, so there’s no need to peel the tomatoes first.
- Simmering time may vary: The thicker your pan and the wider the surface area, the quicker the sauce will reduce.
