Homemade Ketchup

Lynn demonstrates how to make homemade ketchup.  This is an easy and super delicious.  This makes about 5 cups.  From Food Network Magazine.


  • 3 Tablespoons vegetable oil
  • 2 cups finely chopped onion
  • 1 Tablespoon chopped and peeled ginger
  • 4 garlic cloves, minced
  • 1 teaspoons mustard powder
  • ½ teaspoon ground allspice
  • ¼ teaspoon cayenne powder
  • ¼ cup tomato paste
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 bay leaves
  • 2/3 cup packed light brown sugar
  • ½ cup apple cider vinegar
  • 1 Tablespoon molasses
  • 4 teaspoons Kosher salt

Heat the vegetable oil in a large pot or Dutch oven over medium heat.  Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.  Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring for 1 minute.  Then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.

Puree the ketchup in batches in a blender until smooth; return to the pot.  Add the bay leaves, brown sugar, vinegar, molasses, and salt.

Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.

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Lynn's Recipes: July 2013

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