Jan 29, 2014

3 Ways To Make Homemade Ketchup!


Three different ways to make homemade ketchup!  You can cook it all day in the crock-pot OR you can make it quickly in your blender.  Why buy ketchup at the store when it is so easy to make yourself?

Have you ever wanted to try making your own homemade ketchup?   

It’s not hard to make and you likely have all of the ingredients sitting in your pantry!

The great thing about making ketchup is that you can add extra spices, use less sugar, add more tomatoes… whatever you think sounds good… and it will probably still turn out great.

Also, if you’re planning on planting tomatoes in the coming months (I’m going to attempt growing tomatoes again this year, so far I’ve been pretty unsuccessful) then this is a wonderful way to use them! You can cook your ketchup on the stove OR in the crock-pot.  

Here are three different Homemade Ketchup Recipes to try!

Homemade Ketchup Recipe #1:  


  • 2 large cans (28 oz) of peeled whole tomatoes OR 20-24 PEELED fresh tomatoes
  • 1/2 cup water OR 1 1/2 cups of water if using fresh tomatoes
  • 1/3 – 2/3 cup of sugar (in whatever form you would prefer… white sugar, sucanat, honey,  etc.)
    • *NOTE: If you decide to use powdered stevia as a sweetener, just use a very small amount (like 1/4 tsp) at first and increase after you taste it.  This is the powdered stevia we use.
  • 3/4 cup distilled white vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoons salt
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon mustard powder
  • 1/4 teaspoon ground black pepper
  • 1 whole clove


  • Pour the cans of tomatoes in the crock-pot, or add the peeled fresh tomatoes.
  • Add the right amount of water for whatever type of tomatoes you used. If you used canned tomatoes then you’ll want to put half of the water in each can before pouring into the crock-pot so that you can get the extra tomato out of the can.
  • Add the rest of the ingredients to the crock pot.
  • Cook uncovered and on HIGH for at least 10-12 hours until the mixture has thickened. If you used fresh tomatoes then you might need to let it cook a little longer.
  • Stir once an hour while it is cooking.
  • Using an immersion blender (I LOVE my immersion blender!!) smooth out the mixture. You can just stick the immersion blender right in the crock-pot.
  • Using a fine strainer placed over a bowl, slowly pour the ketchup (or use a soup ladle) into the strainer and push through the strainer with a spoon.
  • Store in the refrigerator!

Adapted from All Recipes

Homemade Ketchup Recipe #2:

If you want to whip up some ketchup in a hurry, then this recipe is a lot quicker than the first one.

It uses tomato paste instead of fresh or canned whole tomatoes, and you can blend it up in your blender or vitamix pretty quickly.

You can play around with the spices in your ketchup to see what you like… all-spice, hot sauce/cayenne pepper, cinnamon, cloves, ground mustard seed, etc. are all great spices to try in your homemade ketchup! Just use the basic recipe below and then add any of the above spices to your liking. Taste the ketchup base after it blends and then slowly add any (or all!) of the above spices until it tastes good to you.


  • 3 cans of tomato paste (if you’re concerned about the BPA in cans then you can get tomato paste in glass jars instead)
  • 1/2 cup white distilled vinegar
  • 1 Tbsp. onion powder or 1 medium chopped onion
  • 1 tsp. garlic powder or 2-3 cloves of garlic
  • 1/8 cup sugar (in whatever form you would like… honey, white sugar, brown sugar, molasses, etc.)
  • *NOTE: If you decide to use powdered stevia as a sweetener, just use a very small amount (like 1/4 tsp) at first and increase after you taste it.  This is the powdered stevia we use.
  • 1 tsp. salt
  • 1 tsp. ground mustard powder
  • 1 cup of water
  • A mix of whatever seasonings you want to add (see the notes before the ingredients)
  • *Optional: a teaspoon or two of chia seeds or flax seeds for thickness.


  • Put all of the ingredients into a blender (or Vitamix or Blendtec) and blend until smooth.
  • Put in a mason jar and let it sit in the refrigerator for several hours before serving.

Homemade Ketchup Recipe #3:

You can also FERMENT your ketchup! There’s all kinds of great healthy bacteria in fermented food.

This recipe is adapted from one of my favorite healthy-living cookbooks called Nourishing Traditions.


  • 3 cups of canned tomato paste (or in glass jars)
  • 1/4 cup whey (you can make whey by straining yogurt through a cheesecloth – the liquid that strains out is the whey)
  • 1 Tbsp. salt
  • 1/2 cup Maple Syrup
  • 1/4 tsp. cayenne pepper
  • 3 cloves garlic, peeled
  • 1/2 cup fish sauce (you can buy fish sauce at any asian market)


  • Mix all of the ingredients in a blender.
  • Put the mixture in a wide-mouth quart-sized mason jar. Be sure that the ketchup is at least 1 inch BELOW the top of the jar.
  • Leave the ketchup out on the counter for 2 days and then transfer to the refrigerator.
  • Serve like normal!

Have you tried making homemade ketchup before? Feel free to share your recipe in the comments below!

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  1. How long will the ketchup keep and how much does the crockpot recipe make?

    • The crockpot recipe should make around 3 cups.

      As far as how long it will last, I usually go by the smell of things. But my 4 kids go through ketchup like crazy so I honestly have no idea since we can never make ketchup last longer than a week or two!

  2. I just made some ketchup and it is amazing. So much better than anything at the store. Thanks for the recipients.

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