If your counter is overflowing with cherry tomatoes, turn them into a deeply savory, slightly sweet, and tangy homemade ketchup. This simple recipe delivers real tomato flavor without tomato paste and will make you feel accomplished.
Cherry tomatoes multiply faster than you anticipate, and before you know it you’re searching for recipes to use them. This homemade ketchup is the perfect solution: fresh-tasting, balanced, and far less sugary than many store-bought options. While making ketchup takes a little time, the process is straightforward and well worth it.
Table of Contents
- Why You’ll Love This Homemade Ketchup
- Ingredient Overview
- Step-by-Step: How to Make Homemade Ketchup
- Dana’s Recipe Tip
- Substitutions & Variations
- How to Use Homemade Ketchup
- Storing Homemade Ketchup
- Easy Homemade Ketchup Recipe
- More Homemade Condiments to Try
Why You’ll Love This Homemade Ketchup
- Made with fresh tomatoes—no tomato paste required.
- An excellent way to use an abundance of cherry tomatoes.
- Requires only a few simple ingredients.
- Contains much less sugar than most commercial ketchups.
Ingredient Overview
- Cherry tomatoes: Grape tomatoes work too and are an easy substitute.
- Red wine vinegar: Provides the essential tang that defines ketchup.
- Honey: Adds natural sweetness; swap if you prefer a vegan option.
- Whole clove: Optional but contributes a warm, rounded depth.
- Worcestershire sauce: A few drops enhance the savory profile and tie the flavors together.
Step-by-Step: How to Make Homemade Ketchup
Step 1: Simmer the Ingredients
Combine halved tomatoes, red wine vinegar, honey, sea salt, black pepper, and the whole clove in a small saucepan. Bring to a medium simmer and cook for 25–30 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens. Remove and discard the clove.
Step 2: Blend Until Smooth
Use an immersion blender to puree the sauce directly in the pan, or carefully transfer to a countertop blender or food processor and pulse until smooth. Take care when blending hot liquids and work in batches if needed.
Step 3: Strain for a Silky Texture
Set a colander or sieve over a large bowl and press the blended mixture through with a spoon or ladle, using circular motions. For an extra-smooth result, strain it a second time.
Step 4: Finish and Season
Stir in Worcestershire sauce, then taste and adjust salt or sweetness as needed.
Step 5: Chill to Thicken
Transfer the ketchup to an airtight jar and chill in the refrigerator for about an hour to let it set and thicken further.
Dana’s Recipe Tip
To make a thicker ketchup, return the strained ketchup to a clean saucepan and simmer gently. Whisk together 2 tablespoons of cornstarch with 1/4 cup cold water, then slowly whisk that slurry into the simmering ketchup until you reach the desired thickness.
Substitutions & Variations
- Vinegar swaps: Use apple cider or sherry vinegar 1:1. White wine vinegar is milder; a little balsamic with white wine vinegar adds richness.
- Vegan option: Replace honey with agave or brown sugar.
- Richer flavor: Substitute molasses for honey to add depth and caramel notes.
- No Worcestershire? Use 1/2 tablespoon soy sauce plus a squeeze of lemon juice as a quick alternative.
How to Use Homemade Ketchup
- Serve as a dip for nuggets, fries, or tenders.
- Spread on burgers—beef, turkey, or chicken.
- Brush over meatloaf or use as a base for BBQ sauces.
- Incorporate into other sauces for sweet-and-sour dishes, pulled pork, or Asian-inspired marinades.
Storing Homemade Ketchup
Homemade ketchup contains no preservatives, so store it in a very clean, airtight glass jar in the refrigerator. Properly stored, it will keep well for about two to four weeks.
If you prefer more tomato flavor, less sugar, and control over ingredients, making your own ketchup is worthwhile. If you need the convenience of a squeeze bottle, store-bought options remain practical.
Ketchup is essentially tomatoes, sugar, and vinegar, seasoned with spices like garlic, mustard, allspice, coriander, cloves, and cumin. Different combinations give each recipe its character.
Commercial ketchup is made from real tomatoes, usually in the form of concentrate or paste, combined with vinegar, sugar, salt, and spices. Homemade ketchup showcases fresh tomato flavor more clearly.
Easy Homemade Ketchup Recipe
Ingredients
- 20 oz cherry tomatoes (about 3.5 cups), halved
- 1/4 cup red wine vinegar
- 1/4 cup raw honey (or agave/brown sugar for vegan)
- 1 whole clove (optional)
- 1 tsp sea salt
- A few cracks of black pepper
- 1/2 tsp Worcestershire sauce (or 1/2 tbsp soy sauce + a squeeze of lemon)
Instructions
- Add halved tomatoes, red wine vinegar, honey, sea salt, pepper, and the clove to a small saucepan.
- Bring to a medium simmer and cook 25–30 minutes, stirring often, until tomatoes soften and the mixture thickens. Remove the clove.
- Blend the mixture until smooth using an immersion blender or a countertop blender in batches.
- Strain the blended mixture through a colander or fine sieve into a bowl, pressing to extract a smooth sauce. Repeat for an even silkier texture.
- Stir in Worcestershire sauce, taste, and adjust salt or sweetness if needed.
- Transfer to an airtight jar and refrigerate for about an hour to thicken. Store in the fridge for up to two to four weeks.
Notes
Nutrition
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Calories: 20kcal
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Carbohydrates: 5g
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Sodium: 168mg
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Potassium: 99mg
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Sugar: 4g
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