Nothing is better than homemade ketchup and it’s so EASY to make. Not only is it tastier than store-bought, it’s also healthier because you control what goes in it.
This healthy recipe for homemade ketchup is made with no high fructose corn syrup. Instead, it’s sweetened with honey and a small amount of sugar—and it tastes amazing! Enjoy it with burgers or sandwiches, hot dogs, Grilled Potatoes or Air Fryer Sweet Potato Fries! For a smokier version with a little kick, try my Spicy Chipotle Ketchuptoo.
Incredible. I have always been a Heinz girl but this is even better. Took about 1/2 hour to make the batch (excluding cool down time). I feel like from now on this will be the only ketchup I use. Low sodium. Honey instead of high fructose corn syrup. Definitely worthy!
What You’ll Need
Here’s a list of the pantry ingredients you’ll need to make homemade ketchup. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Tomato paste – This adds rich tomato flavor without the work of prepping fresh tomatoes.
Honey – Or agave, if you prefer.
White vinegar – For the tangy balance to ketchup’s sweetness.
Water – To adjust the consistency of the mixture.
Sugar – Just a bit to tame the acidity.
Seasonings – Salt, onion powder, and garlic powder.
Yield: 22 servings
Serving Size: 1 tablespoon
Ingredients
▢ 6 oz can tomato paste▢ 1/4 cup honey, or agave*▢ 1/2 cup white vinegar▢ 1/4 cup water▢ 1 teaspoon sugar▢ 3/4 teaspoon salt▢ 1/4 teaspoon onion powder▢ 1/8 teaspoon garlic powder
Instructions
Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.
When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool.
Chill and store refrigerated in a covered jar or container.
Notes
Ketchup will last for at least seven days in the refrigerator.
*Some people found this too sweet. You can start will a little less if you prefer, then add more to your taste.
Nutrition
Serving: 1 tablespoon, Calories: 20.5 kcal, Carbohydrates: 5.5 g, Sodium: 140 mg, Sugar: 4.5 g
Making homemade ketchup is simple and satisfying, and it tastes so much better than the kind you buy at the store!
Here are a few additional tips and variations to try.
Make balsamic ketchup. For a little more depth, you can use balsamic vinegar instead of white vinegar.
Add in some heat. For those who like a bit of kick, you can add in a pinch of cayenne pepper.
Try curry ketchup. Curry ketchup is popular in Europe! Simply add mild curry powder to taste.
Get the right consistency. If, after 20 minutes of simmering, your ketchup is still too thin, you can simmer it a bit longer.
You probably already have your favorite ways to use ketchup, but here are some ideas to get you started.
Recipes Perfect for Dipping
Dip fries, nuggets, and more in homemade ketchup!
Burger Recipes
Burgers are even better when they’re served with homemade ketchup.
Refrigerator: Homemade ketchup will last for about 7 days in the refrigerator.
Freezer: You can also freeze your ketchup in an airtight container or small freezer bag for up to 6 months. Thaw it in the refrigerator before using