Make Your Own Ketchup Recipe

Store-bought ketchup can be laden with sugar and sodium, so we like to make a batch of our own to control the amount we consume.

Not only is this homemade condiment healthier, but it can easily be made with familiar ingredients in a slow cooker or by simmering on the stove.

make your own ketchup, homemade ketchup in a mason jarphoto credit: shutterstock
Servings Prep Time Cook Time
16tbsp servings 20minutes 10hours
Servings Prep Time
16tbsp servings 20minutes
Cook Time
Servings: tbsp servings
Servings: tbsp servings
  1. Place the tomatoes, sugar, vinegar, onion, tomato paste, garlic, salt, celery salt, mustard, pepper and paprika into a slow cooker. Cook on high for 8 to 10 hours, stirring occasionally.
  2. Place a couple of layers of cheesecloth in a fine mesh strainer over a medium-sized bowl. Pour the ketchup into the cheesecloth and strain off the solids, such as garlic bits and tomato seeds, which can then be discarded. Press through the strainer with the back of a spoon, if required.
  3. Place the ketchup in a small saucepan and bring to a simmer until thickened to the desired consistency. Add a touch of water if necessary. Season again with additional salt if desired.
  4. Store in a mason jar in the refrigerator for up to 6 weeks. The ketchup can be used immediately after making, but the flavours will improve even more if left overnight.
Recipe Notes
Nutrients per 1 tbsp serving: 39 calories, 0 g fat (0 g saturated fat), 136 mg sodium, 9 g carbohydrates (1 g fibre, 7 g sugar), 1 g protein
Excerpted from Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes. Copyright © 2017 by Carolyn Hemming and Patricia Green. Food photography by Ryan Szulc. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.