Clean Eating Ketchup Recipe (2024)

Homemade ketchup tastes amazing and is easy to make, too. There is no refined sugar in this, just feel-good food that comes together in this wonderful condiment that you’ll want to put on everything.

What childhood is complete without oodles of ketchup? This is simply one item you cannot remove from a child’s diet. Kids want to feel normal around their friends, regardless of their age. So, asking them to pass on the ketchup when all their friends are chowing down on the stuff with a bucket of fries is pretty unreasonable.

So, with this scenario in mind, I set out to create my own ketchup recipe. While it may not be the “corn syrup-laden Heinz Ketchup” brand, it comes close enough to put a smile on my son’s face. In fact, his favorite way to eat it is with apples!

Yes, I have a strange child. But he’s just so gosh darn cute that I find it an easy “quirk” to overlook.

How To Thicken Homemade Ketchup

If your ketchup is too runny, you will need to simmer it down further. The simmering process is how you thicken this. It’s fine to return it to a pot and simmer on low until it’s just right for you. In a pinch, you could also add some tomato paste, but simmering it is a better approach.

How To Thin Homemade Ketchup

If you simmered your ketchup too long and it’s thicker than you’d like, you can do one of a few things:

1. Stir in some tomato juice.
2. If you like more tang than it has, you can add a bit more vinegar.
3. Add water. This may lessen the level of seasoning just a bit, but it works.

Recipe Variations

While the process will be the same no matter what you put in this, if you are a ketchup connoisseur, you can play around with the spices in this recipe. Here are some suggestions:

1. Smoky Chipotle
   • 1 tsp. smoked paprika
   • ½ tsp. chipotle powder
2. Asian-inspired
   • 1 teaspoon ground ginger
   • 2 tablespoons soy sauce
   • ½ teaspoon sesame oil
3. Herbal Ketchup
   • 1 teaspoon dried basil
   • 1 teaspoon dried oregano
   • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
4. Tangy BBQ
   • 1 tablespoon Worcestershire sauce
   • 1 teaspoon mustard powder
   • ½ teaspoon liquid smoke
5. Sweet and Spicy
   • ¼ cup brown sugar
   • 1 tablespoon chili powder
   • ¼ teaspoon ground cinnamon
6. Savory Garlic
   • 1½ teaspoons garlic powder
   • 1 teaspoon onion powder
7. Mild Curry
   • 1 tablespoon curry powder
   • ½ teaspoon turmeric
   • ¼ teaspoon ground cumin
8. Zesty Citrus
   • Zest of 1 lemon
   • Zest of 1 orange
   • 1 tablespoon lemon juice
9. Heritage Blend
   • ½ teaspoon allspice
   • ¼ teaspoon ground cloves
   • ¼ teaspoon ground cinnamon
10. Fiery Habanero
    • 1 habanero pepper, finely chopped (or habanero powder to taste). And if you like it even spicier, consider adding red pepper flakes or cayenne pepper.

About The Ingredients

Canned diced tomatoes– No sugar added. crushed or whole canned tomatoes will work, too.

Apple cider vinegar

Natural sweetener– Liquid or granulated. Consider honey, maple syrup, Sucanat, coconut sugar, or monk fruit.

Garlic granules – Or garlic powder – Do not use garlic salt.

Onion granules – Or onion powder.

Ground mustard – If you don’t have dry mustard, you can use two teaspoons of prepared yellow mustard. Just make sure there is no added sugar in the mustard.

Paprika – Regular paprika. Do not use smoked paprika.

Ground cinnamon – Not cinnamon sugar. Just cinnamon.

Ground allspice

Ground cloves

Celery salt – If you don’t have this, you can substitute it with celery seed.

Ground black pepper

Salt

How To Make Homemade Ketchup

Gather and measure your ingredients.

In a large saucepan, combine crushed tomatoes, apple cider vinegar, and sweetener. Whisk well.

Add all the spices and whisk again.

Bring the ketchup to a simmer over medium heat, then reduce the heat to low so it barely bubbles. Let the ketchup simmer uncovered for about 1 to 1½ hours, stirring occasionally. The ketchup should thicken and cook down by half. Once the ketchup is as thick as you like it, remove it from the heat and let it cool.

Transfer the ketchup to a blender or use an immersion blender to blend it until it’s completely smooth. Taste and adjust.

Pour the ketchup into a storage jar and keep it in the fridge.

Storage – How Long Does Homemade Ketchup Last?

Store this in an airtight container in the fridge for up to two weeks.

Can You Freeze Homemade Ketchup?

Yes, you can! While ketchup will only last about 2-3 weeks in the fridge, you can make a big batch and freeze it up to 6 months!

How To Thaw Frozen Ketchup

The best way to thaw this is to set it in the fridge for 24-48 hours or until it has completely thawed in the fridge.

More Homemade Condiment Recipes

• Homemade Mayonnaise
• How To Make Butter

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Homemade Ketchup

Leave the garbage ketchup at the store. This homemade version is quick and easy!

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Course: Condiments

Cuisine: American

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 48 servings (tablespoons), approximately

Calories: 13kcal

Ingredients

• 28 oz. can, diced tomatoes (crushed tomatoes work, too, as do whole, canned tomatoes)
• ½ cup apple cider vinegar
• ½ cup natural sweetener (liquid or granulated)
• 1 tsp. garlic granules
• 1 tsp. onion granules
• 1 tsp. ground mustard
• 1 tsp. paprika
• ½ tsp. cinnamon
• ⅛ tsp. allspice
• ⅛ tsp. cloves
• ½ tsp. celery seed
• ½ tsp. ground black pepper
• ½ tsp. salt

US Customary – Metric

Instructions

• Gather and measure your ingredients.

  28 oz. can, diced tomatoes, ½ cup apple cider vinegar, ½ cup natural sweetener, 1 tsp. garlic granules, 1 tsp. onion granules, 1 tsp. ground mustard, 1 tsp. paprika, ½ tsp. cinnamon, ⅛ tsp. allspice, ⅛ tsp. cloves, ½ tsp. celery seed, ½ tsp. ground black pepper, ½ tsp. salt

  

• In a large saucepan, combine crushed tomatoes, apple cider vinegar, and sweetener. Whisk well.

  28 oz. can, diced tomatoes, ½ cup apple cider vinegar, ½ cup natural sweetener

  

• Add all the spices and whisk again.

  1 tsp. garlic granules, 1 tsp. onion granules, 1 tsp. ground mustard, 1 tsp. paprika, ½ tsp. cinnamon, ⅛ tsp. allspice, ⅛ tsp. cloves, ½ tsp. celery seed, ½ tsp. ground black pepper, ½ tsp. salt

  

• Bring the ketchup to a simmer over medium heat, then reduce the heat to low so it barely bubbles. Let the ketchup simmer uncovered for about 1 to 1½ hours, stirring occasionally. The ketchup should thicken and cook down by half. Once the ketchup is as thick as you like it, remove it from the heat and let it cool.

  

• Transfer the ketchup to a blender or use an immersion blender to blend it until it's completely smooth. Taste and adjust.

  

• Pour the ketchup into a storage jar and keep it in the fridge.

  

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1tbsp. | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 48mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg

Recipe from the Gracious Pantry archives, originally posted on updated 04/01/2010.