If you’ve ever wished for a ketchup that bursts with fresh, bold flavor and lets you skip the preservative-packed store-bought versions, this Homemade Ketchup Recipe is just what you need. It’s incredibly quick to make—just 5 minutes—and combines simple pantry staples into a tangy, slightly spiced condiment that elevates everything from fries to sandwiches. Plus, customizing it to your taste is a breeze, making this recipe a true game changer in your kitchen arsenal.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays an essential role in creating that classic, rich ketchup flavor with a fresh twist.
- 6 ounces tomato paste: The tomato paste gives the ketchup its deep, concentrated tomato flavor and thick consistency.
- 1 teaspoon fine salt: Salt enhances all the flavors, bringing balance and savoriness.
- ½ teaspoon garlic powder (not granules): Adds subtle warmth and depth without overpowering the tomatoes.
- ½ teaspoon mustard powder (optional): Offers a slight sharpness and complexity to mimic traditional ketchup tang.
- ⅛ teaspoon ground cinnamon: Brings a whisper of warmth and an unexpected twist to the classic taste.
- Finely ground black pepper, to taste: Provides a gentle spicy kick, balancing sweetness and acidity.
- 2 tablespoons runny balsamic vinegar or white balsamic vinegar: Gives the ketchup its signature tang and a hint of sweetness.
- ¼ cup water, more if needed: Adjusts the texture to your preferred thickness, making it versatile for dipping or spreading.
How to Make Homemade Ketchup Recipe
Step 1: Combine Your Dry Ingredients
Start by placing the tomato paste in a medium-sized measuring cup or a glass jar. Sprinkle in the salt, garlic powder, mustard powder if you’re using it, cinnamon, and about five twists of finely ground black pepper. Whisk all these together until the mixture becomes a smooth, consistent base that smells invitingly spiced.
Step 2: Add the Vinegar and Water
Next, pour in the balsamic vinegar and whisk again until everything blends perfectly. Then, slowly add the water, continuing to whisk so the ketchup becomes silky and smooth. Taste and adjust pepper levels, and if you want a thinner ketchup, simply add water a teaspoon at a time until you reach your ideal texture.
Step 3: Chill for Maximum Flavor
While you could jump right in, the best results come from letting your homemade ketchup chill in the fridge for at least an hour. This resting time allows all those vibrant, layered flavors to marry beautifully, creating a richer, more complex sauce that you’ll crave every time.
How to Serve Homemade Ketchup Recipe
Garnishes
Although ketchup is typically straightforward, you can sprinkle a little fresh chopped herbs like chives or parsley on top for a pop of color when serving. A tiny drizzle of olive oil can also add a subtle sheen and extra richness if you like a gourmet touch.
Side Dishes
This homemade ketchup pairs famously with crispy French fries, sweet potato wedges, or homemade veggie burgers. It’s also fantastic alongside meatloaf or as a drizzle over scrambled eggs for a comforting breakfast twist.
Creative Ways to Present
For a fun presentation, serve your ketchup in mini mason jars or small ramekins alongside a variety of dippables. You can even mix it with mayonnaise or sriracha for a quick, flavorful dipping sauce that will impress guests at any casual gathering.
Make Ahead and Storage
Storing Leftovers
Once you’ve made this Homemade Ketchup Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to two weeks, ready to enhance your meals whenever you want.
Freezing
While ketchup isn’t typically frozen, you can freeze this homemade version in ice cube trays. Once frozen, pop the cubes into a freezer bag for convenient portioned use. Thaw in the fridge as needed to avoid any texture changes.
Reheating
There’s no need to reheat ketchup, but if it’s gotten too thick in the fridge, simply stir in a splash of water and bring it to room temperature before serving. This will help revive its smooth, spoonable consistency.
FAQs
Can I use regular granulated garlic instead of garlic powder?
It’s best to stick with garlic powder here because granules may not dissolve properly, leaving a gritty texture that affects the smoothness of your ketchup.
What can I substitute for balsamic vinegar?
If you don’t have balsamic, white vinegar or apple cider vinegar works well, but keep in mind the flavor will be a bit sharper and less sweet.
How long does homemade ketchup last in the fridge?
When stored correctly in an airtight container, it will stay fresh for up to two weeks, maintaining its vibrant flavor and texture.
Is mustard powder necessary for this recipe?
Mustard powder is optional but highly recommended because it adds a subtle tang that rounds out the ketchup’s flavor beautifully.
Can I make this recipe vegan and gluten-free?
Absolutely! This Homemade Ketchup Recipe is naturally vegan and gluten-free, making it a perfect condiment for almost any diet.
Final Thoughts
There’s nothing quite like the satisfaction of making your own condiments from scratch, especially a classic like ketchup that you can customize exactly how you like. This Homemade Ketchup Recipe is not only quick and simple but also bursting with freshness and character. Give it a try and watch your everyday meals transform into something truly special. Once you taste this, you’ll never want to go back to store-bought again!
Print
Homemade Ketchup Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes (plus at least 1 hour refrigeration for best flavor)
- Yield: 1 serving (approx. ½ cup) 1x
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Homemade Ketchup recipe delivers a fresh, flavorful alternative to store-bought varieties, using simple pantry ingredients like tomato paste, vinegar, and spices. Ready in just 5 minutes, this ketchup boasts a balanced blend of savory, tangy, and slightly sweet notes, perfect for dipping, sandwiches, or as a base for other sauces.
Ingredients
Ingredients
- 6 ounces tomato paste
- 1 teaspoon fine salt
- ½ teaspoon garlic powder (not granules)
- ½ teaspoon mustard powder (optional)
- ⅛ teaspoon ground cinnamon
- Finely ground black pepper, to taste (about 5 twists)
- 2 tablespoons runny balsamic vinegar or white balsamic vinegar
- ¼ cup water, more if needed
Instructions
- Combine Dry Ingredients: Place the tomato paste into a 2-cup liquid measuring cup or glass jar. Add the salt, garlic powder, mustard powder if using, cinnamon, and about five twists of finely ground black pepper. Use a small whisk to stir these ingredients together until they are evenly combined.
- Add Liquids and Whisk: Pour in the balsamic vinegar and whisk well to combine. Then add the water and continue whisking until the mixture is smooth and uniform. Adjust the consistency by adding more water teaspoon by teaspoon if you prefer a thinner ketchup.
- Chill for Flavor Development: For the best taste, cover the mixture and refrigerate it for at least one hour before serving to let the flavors meld. This homemade ketchup can be stored in an airtight jar in the refrigerator for up to two weeks.
Notes
- Using runny balsamic vinegar adds a subtle sweetness; white balsamic vinegar creates a lighter flavor.
- Adjust black pepper and salt to your taste preference.
- If you like a sweeter ketchup, consider adding a small amount of sugar or honey, though it is not necessary.
- Ensure to whisk thoroughly to avoid lumps and achieve smooth consistency.
- The ketchup keeps well refrigerated for up to two weeks in an airtight container.
