Homemade Ketchup – Made from Fresh Tomatoes

Use your garden fresh tomatoes to make your own ketchup using no refined sugars.
Servings 6 pints


  • 6 lbs tomatoes quartered with seeds squeezed out and discarded
  • 1/2 cup apple cider vinegar
  • 1 tsp salt
  • ¼ cup honey
  • 2 tsp brown mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/2 cup onion diced
  • 2 garlic cloves


  1. Add all the ingredients to a large stockpot.
  2. Over medium-high heat, bring the mixture to a boil. Once boiling, reduce to a simmer and cook over low heat for 30-60 minutes.
  3. Use an immersion blender to puree. Continue to heat to reduce to desired consistency.
  4. Cool completely and transfer to an air-tight container.

Recipe Notes

Store in refrigerator for up to 14 days, or freeze for up to 6 months.

Recipe courtesy of Old World Garden Farms