Summary: Proper homemade ketchup from ripe tomatoes, onions, vinegar and spices. Sweet, sharp and deeply tomatoey. Makes 6 portions (about 2 cups). Prep 15 min, cook 45 min.
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Categories: American Sauces and Dips, American US Cuisine
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Quick Overview
- Dish: Ripe Tomato Ketchup
- Categories: American Sauces and Dips, American US Cuisine
- Cuisine: American
- Main ingredient: Ripe tomatoes, 2.6 lb (1.2 kg)
- Guide: French Fries: The Complete Guide
- Total time: 60 minutes (15 min prep + 45 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 2.8 oz / 80 g, about 2 cups total)
- Key technique: Slow simmering and blending
- Preparation types: Simmering
- Dietary info & allergens: None (check vinegar and spices)
- Suitable for: Fries, burgers, hot dogs, fried chicken, BBQ
- Nutrition (per 1 portion): 60 kcal, Protein: 1 g, Fat: 0.2 g, Carbs: 14 g
- Storage: Fridge 2 weeks, freezer not recommended
- Pairing: Anywhere ketchup goes – fries, burgers, hot dogs
- In short: Homemade ketchup from ripe tomatoes – sweet, sharp and with a depth of flavor the bottled stuff cannot match.
- Last updated: 14 September 2026
WAGUU says: “Use the ripest tomatoes you can find. Underripe tomatoes make thin, sour ketchup.”
Key Facts
| Prep time: | 15 minutes |
| Cook time: | 45 minutes |
| Temperature: | Gentle simmer (about 195 °F) |
| Servings: | 6 |
At a Glance
Homemade ketchup made from ripe tomatoes, onions, vinegar and warm spices. Simmered slowly to concentrate the flavor, then blended smooth. Sweet, sharp, deeply tomatoey and with a warmth the store-bought stuff cannot match. Keeps in the fridge for two weeks.
Ingredients
Base servings: 6 • Portion weight: 2.8 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Ripe tomatoes | 1200 g | Very ripe, roughly chopped |
| Yellow onions | 150 g | Chopped |
| Apple cider vinegar | 120 ml | Good quality |
| Granulated sugar | 80 g | Or to taste |
| Garlic cloves | 2 pieces | Crushed |
| Ground allspice | 0.5 tsp | Freshly ground |
| Ground cloves | 0.25 tsp | A little goes a long way |
| Ground cinnamon | 0.25 tsp | For warmth |
| Fine sea salt | 1 tsp | Plus more to taste |
| Freshly ground black pepper | 0.5 tsp | Coarse ground |
Why You Will Love This Recipe
- Better than store-bought: Deeper tomato flavor, no preservatives, no high-fructose corn syrup.
- Endlessly adaptable: Adjust sugar, vinegar and spice to your taste.
- Versatile: Works everywhere ketchup goes – fries, burgers, hot dogs, BBQ.
Guaranteed success: Use the ripest tomatoes you can find. Underripe tomatoes make thin, sour ketchup that needs far more sugar to balance.
Recipe Overview
Prep: 15 min | Cook: 45 min | Difficulty: Easy | Servings: 6 | Type: Sauce | Origin: American
Detailed Method
Overall progress: 0 % done
Phase 1: Prep – 15 min
Equipment: Cutting board, sharp knife
1. Roughly chop the tomatoes. Peel and chop the onions. Peel and crush the garlic.
VKB: All vegetables roughly chopped – no need to be precise at this stage.
Phase 2: Simmer – 30 min
Equipment: Large heavy-bottomed pan, wooden spoon
2. Put all the ingredients in a large heavy pan. Bring to a gentle simmer over medium heat. Cook uncovered for 30 minutes, stirring occasionally, until the tomatoes have completely broken down and the mixture has reduced by about a third.
VKB: Tomatoes have broken down completely. Mixture is thick and glossy – a spoon drawn through leaves a clear line.
Phase 3: Blend – 5 min
Equipment: Blender or immersion blender
3. Remove from the heat and blend until completely smooth. For a really smooth ketchup, pass through a fine-mesh strainer. Return to the pan.
VKB: Ketchup is completely smooth with no visible pieces of onion or tomato skin.
Phase 4: Reduce and Season – 10 min
Equipment: Large heavy-bottomed pan, wooden spoon
4. Return to a gentle simmer and cook for another 10 minutes until the ketchup has thickened to your liking. Taste and adjust – more sugar for sweetness, more vinegar for sharpness, more salt for depth.
VKB: Ketchup is thick enough to coat the back of a spoon. Flavor is balanced – sweet, sharp and tomatoey.
Phase 5: Cool and Store – 10 min
Equipment: Sterilized jars or bottles
5. Cool completely, then pour into sterilized jars or bottles. Store in the fridge for up to two weeks.
VKB: Ketchup is cold and thick. Jars are clean and dry.
Required Equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large heavy pan | 3 quart | Cast iron Dutch oven | Thin pan = ketchup catches and burns |
| Blender | 6-cup capacity | Immersion blender | Overfilling = hot ketchup explosion |
| Sterilized jars | 2 cups total | Clean glass bottles | Unsterilized jars = mold |
Shopping List
Nutritional Profile
Values per 1 portion (without side). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 75 kcal | 60 kcal | 360 kcal |
| Fat | 0.2 g | 0.2 g | 1.2 g |
| of which saturated | 0 g | 0 g | 0 g |
| Carbohydrates | 17.5 g | 14 g | 84 g |
| of which sugars | 15 g | 12 g | 72 g |
| Protein | 1.2 g | 1 g | 6 g |
| Salt | 1 g | 0.8 g | 4.8 g |
Reference intake of an average adult (2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use the ripest tomatoes you can find – they give deeper flavor and richer color.
- Tip 2: Pass the blended ketchup through a fine-mesh strainer for a really smooth texture.
- Tip 3: Add the sugar gradually and taste as you go – tomato sweetness varies.
- Tip 4: A pinch of ground cloves is the secret ingredient – it adds warmth without being obvious.
Food Science
Tomatoes are rich in glutamates, which give them their savory umami flavor. Cooking them concentrates those glutamates and breaks down the cell walls, releasing more flavor. The vinegar adds acid, which balances the sweetness of the tomatoes and the added sugar, and also helps preserve the ketchup. The spices – allspice, cloves and cinnamon – add warmth and complexity without overwhelming the tomato. The long simmer reduces the water content and thickens the mixture, giving it the glossy, coating texture that makes ketchup so satisfying.
Fine Dining – Professional Techniques
- Plate composition: Serve in a small glass ramekin alongside fries or burgers.
- Textural contrasts: A spoonful of ketchup on a burger or hot dog, spread thinly.
- Temperature contrast: Serve cold from the fridge for the sharpest taste.
- Aromatic additions: A tiny pinch of smoked paprika for a smoky version.
Sensory Radar
- Appearance: Deep red, glossy, smooth.
- Aroma: Sweet tomato, faint vinegar, warm spice.
- Taste: Sweet, sharp, tomatoey, with a warm spice finish.
- Texture: Thick, glossy, coats the back of a spoon.
Pairing
- BEER: Any beer you would drink with fries.
- WINE: Not typically paired with wine – but works with a light red.
- SOFT DRINK: Cola or lemonade.
Other Preparation Variations
- Spicy version: Add a pinch of cayenne pepper or red pepper flakes.
- Smoky version: Add half a teaspoon of smoked paprika.
Allergens and Dietary Information
Contains: None (check vinegar and spices) • Gluten: None • Not suitable for: Anyone with specific spice allergies
Suitable For
Fries, burgers, hot dogs, fried chicken, BBQ, sandwiches, wraps.
Substitution Guide
- Ripe tomatoes: Canned plum tomatoes (use 2 x 14.5 oz cans)
- Yellow onions: Red onions or shallots
- Apple cider vinegar: White wine vinegar or red wine vinegar
- Granulated sugar: Honey or maple syrup (adjust to taste)
- Ground allspice: A pinch of ground nutmeg or pumpkin pie spice
FAQ
How long does it keep?
Up to 2 weeks in the fridge in a sterilized jar or bottle.
Can I use canned tomatoes?
Yes. Use 2 x 14.5 oz cans of good quality plum tomatoes. The result will be slightly less fresh tasting but still very good.
Why is my ketchup too thin?
It needs more time on the heat. Simmer for another 10-15 minutes until it thickens to your liking.
Can I freeze it?
Not recommended – ketchup separates on freezing and does not recombine well. Make smaller batches instead.
WAGUU Petr’s Advice: Cooking for 6 or More?
6-8 people: Double the recipe – homemade ketchup disappears fast. 10+ people: Make a large batch and store in multiple smaller jars. Keeps 2 weeks in the fridge.
Sides and Serving
- French Fries: The Complete Guide – The classic partner for ketchup (not part of the recipe)
- Homemade Tartar Sauce – Sharp, creamy tartar sauce with capers and pickles (not part of the recipe)
Serving: Serve cold in a small bowl alongside anything that goes with ketchup.
Storage and Reheating
Fridge: 2 weeks in a sterilized jar • Freezer: Not suitable for freezing • Reheating: Serve cold. Do not heat.
Other Recipe Variations
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Why WAGUU?
WAGUU recipes are checked for accuracy of ingredients, method and nutritional values.
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Most Common Mistakes
- Using underripe tomatoes – thin, sour ketchup that needs far more sugar.
- Not simmering long enough – thin, watery ketchup. Keep going until it coats a spoon.
- Adding too much clove – a little goes a long way and can overwhelm the whole batch.
- Not sterilizing jars – will cause mold within days.