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How to Make Homemade Ketchup from Scratch

September 14, 2015 by Talia Bunting 10 Comments

Have you ever wanted to make homemade ketchup? Or eaten some good-old-fashioned Heinz and wondered, what exactly is ketchup made out of? In this post, I’m going to share the simple recipe to make your own staple of the condiment aisle, homemade ketchup.

Why I Made Homemade Ketchup

Every Sunday night my entire family gathers together to invest in our relationships. We believe closeness requires intentionality. So Sunday nights we’re intentional. We eat good food, drink good drink, laugh a lot and sometimes cry. We feel our feelings, and it’s my favorite night of the week.

Seth and Remy cheering on the Redskins

Seth and Remy cheering on the Redskins

My brother and sister (I guess she’s technically a sister-in-law) were in Cuba this past week, so we were pared down to only 11 people. Usually we go to Gainesville, but we decided to do Atlanta this time. The crew descended upon my house around 4pm and we started with sundowners before heading to a nearby restaurant for dinner.

My mom brought a wheel of camembert (stinky french creamy cheese) and accoutrements (pears and apples), and I decided to fry up some tostones. Not that those french cheese and the Caribbean’s version of french fries really go together, but I’d been craving tostones so that’s what I did.

And since I was making tostones, I figured I should probably make some homemade ketchup too.

I’ve been wanting to try creating homemade ketchup for awhile anyway. Let me tell you, it was delicious. I will never eat store bought ketchup again (it’s so easy and the taste improvement is great).

To Note about Homemade Ketchup

Tomato paste is the key ingredient here. I’m learning all about tomatoes in my online cooking class right now. When purchasing any kind of canned tomato, you want to make sure tomatoes are the only ingredient listed (when citric acid is listed as an ingredient, it’s because they picked the tomatoes early and used the acid to help them ripen).

And apparently double concentrated tomato paste or sun dried tomato paste is best. They can often be found in tubes (which is also good cause it means you don’t have to throw it away after opening the can and only using one tablespoon).

Since I have no clue how to make homemade ketchup and I haven’t reached that section yet in my cooking class (cause I’m totally sure they have a whole section on how to make homemade ketchup), I did some research on it on the internet. I found this recipe that had flavor profiles I liked and I adapted it, mostly because I didn’t have all the ingredients, but it turned out great!

How to Make Your Own Ketchup

Homemade Ketchup Ingredients

1 tablespoon of olive oil
1 small onion chopped
2 garlic cloves sliced
1/4 cup brown sugar
1/2 teaspoon of paprika
1/4 teaspoon of allspice
1/4 teaspoon of nutmeg
pinch of cumin
1/3 cup of distilled white vinegar
1 tablespoon tomato paste
1 15 ounce can of tomato sauce
salt and pepper to taste

Homemade Ketchup Recipe

  1. In a saucepan, heat the oil. Add the onion and garlic and cook over medium heat, until softened and just starting to brown.
  2. Add the brown sugar, paprika, allspice, nutmeg, cumin and stirring occasionally, cook until the sugar melts.
  3. Add in tomato paste and cook for about 30 seconds.
  4. Add in the vinegar and cook, stirring occasionally, for about three minutes, or until slightly thickened.
  5. Add in tomato sauce and cook until very thick, about 15-20 minutes.
  6. Using a hand blender, puree until smooth and ketchup like consistency. Season with salt and pepper.

Serve with: Tostones or French Fries

Drink with: Cigar City Invasion Pale Ale

Filed Under: All Recipes, Condiments

« My July 2015 Stitch Fix Review
Tostones: The Caribbean French Fry »

Comments

  1. Sara says

    September 14, 2015 at 11:01 pm

    i had a conversation this weekend about learning how to make my own condiments to combat useless sugar and sodium… This helps, thanks!

    Reply
    • Talia Bunting says

      September 15, 2015 at 7:27 am

      right? I’m so glad!!

      Reply
  2. Katie McCleery says

    September 16, 2015 at 10:39 pm

    I’m excited to try your ketchup and tostones sometime. Whoop whoop. One day, will you write a post on what your intentional family time looks like? Is it more low key, is it planned out, do you rotate cooking, going out to eat, etc. Our family gets together regularly, but it’s not necessarily “intentional”. I loved that you wrote about what you guys do b/c it helped me to remember how special family time is and to not take it for granted!

    Reply
    • Talia Bunting says

      November 2, 2015 at 8:25 pm

      Katie – for some reason I never responded to this. Yes I will, that’s a good idea! xo

      Reply
  3. Kelly says

    September 21, 2015 at 4:44 pm

    YUM!! I’ve been wanting to make my own ketchup! Thanks for sharing your delish foods!!

    Reply
    • Talia Bunting says

      September 22, 2015 at 7:19 am

      yeah! baby needs her ketchup!:)

      Reply
  4. Joan says

    May 30, 2019 at 7:22 am

    I’ve found many homemade Keto Ketchup recipes But none mentions how long will this Home ketchup ?
    keep?

    Reply

Trackbacks

  1. Tostones: The Caribbean French Fry - Talia Bunting says:
    September 15, 2015 at 7:08 am

    […] how yesterday I talked about how I made ketchup to go with the tostones I’d been craving? Well what kind of person would I be if I […]

    Reply
  2. The Best Homemade Tomato Sauce - Talia Bunting says:
    September 23, 2015 at 7:25 am

    […] Secondly, get good tomato paste. You can read more about my recommendations in this earlier post. […]

    Reply
  3. How to Make a Double Patty Burger (a la In-N-Out) says:
    March 2, 2016 at 8:40 am

    […] 2 tablespoons of ketchup […]

    Reply

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