Why make your own homemade ketchup? Have you ever looked at the ingredients label on those popular ketchup bottles that you purchase at the grocery store? High Fructose Corn Syrup is still being used and is listed as one of the main ingredients in most brands. So in an effort to eat healthier but still maintain that great ketchup flavor, we decided a few years back that we would make our own. 

homemade ketchup
Simple And Delicious Homemade Ketchup

We have tried different methods and different combinations of various ingredients to establish the same consistency and flavor of the store-bought varieties. This recipe produces that familiar taste and texture that we are all used to eating. 

You can make homemade ketchup from canned crushed tomatoes or fresh paste tomatoes.  We have even made it using our fire roasted tomatoes. (See: How To Make Fire Roasted Tomatoes). Best of all, you can make it right in your crockpot. No more standing over a hot stove for hours waiting for it to reduce and thicken.  

So the next time you go to put ketchup on your hamburger, hot dog or french fries – make sure it is your own! You can even get some cool glass ketchup bottles, make your own label – and REALLY impress your friends!  See : Glass Condiment Bottles

Homemade Ketchup Recipe 

homemade ketchup
You can use fresh paste tomatoes or canned crushed tomatoes

INGREDIENTS:
2 (28 ounce) cans peeled crushed tomatoes
*see note on how to use fresh tomatoes
1/3 cup honey (or 2/3 cup white sugar)
3/4 cup distilled white vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 teaspoons salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
1/4 teaspoon cayenne pepper powder
1 whole clove

INSTRUCTIONS:

  1. Pour crushed tomatoes into slow cooker.

    homemade ketchup
    Add all ingredients in the crockpot and let reduce and thicken for 10-12 hours
  2. Add honey/sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove – whisk to combine.
  3. Cook on high, uncovered, until mixture is reduced by half and very thick, stirring occasionally. This will take approximately 10 – 12 hours.
  4. Use an immersion blender to blend all ingredients.
  5. Ladle the ketchup into a strainer and press mixture with the back of the ladle to strain out any skins or seeds.
  6. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust seasonings to taste. Add additional salt, black pepper, or cayenne pepper as desired.

**Note – you can also use fresh tomatoes to make this ketchup – Use approximately 4 pounds of paste tomatoes -peel and cut into quarters.  Add 1/4 of the tomatoes to a large stockpot, heat to a boil – using a potato smasher to crush the tomatoes. Once a boil has been reached, add the remaining tomatoes. Return to a low boil, stirring often, for 5 minutes.  Add to crockpot and proceed to number 2. 

Enjoy!

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Mary and Jim



Homemade Ketchup Recipe

Ingredients

  • 2 28 ounce cans peeled crushed tomatoes
  • *see note on how to use fresh tomatoes
  • 1/3 cup honey or 2/3 cup white sugar
  • 3/4 cup distilled white vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 3/4 teaspoons salt
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon mustard powder
  • 1/4 teaspoon finely ground black pepper
  • 1/4 teaspoon cayenne pepper powder
  • 1 whole clove

Instructions

INSTRUCTIONS

  1. Pour crushed tomatoes into slow cooker.
  2. homemade ketchup
  3. Add all ingredients in the crockpot and let reduce and thicken for 10-12 hours
  4. Add honey/sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove - whisk to combine.
  5. Cook on high, uncovered, until mixture is reduced by half and very thick, stirring occasionally. This will take approximately 10 - 12 hours.
  6. Use an immersion blender to blend all ingredients.
  7. Ladle the ketchup into a strainer and press mixture with the back of the ladle to strain out any skins or seeds.
  8. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust seasonings to taste. Add additional salt, black pepper, or cayenne pepper as desired.

Recipe Notes

**Note – you can also use fresh tomatoes to make this ketchup – Use approximately 4 pounds of paste tomatoes -peel and cut into quarters. Add 1/4 of the tomatoes to a large stockpot, heat to a boil – using a potato smasher to crush the tomatoes. Once a boil has been reached, add the remaining tomatoes. Return to a low boil, stirring often, for 5 minutes. Add to crockpot and proceed to number 2.
Recipe courtesy of Old World Garden Farms

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