It’s summertime and that means countless nights feasting on burgers and fries loaded with ketchup. You could just go to the store and buy a bottle, but why should you ruin your delicious dinner like that! Store-bought ketchups can contain tons of sugar and corn syrup, plus they lack any of the the texture and flavor of the homemade stuff. (There’s a clear choice here.) 

So, how do you begin to make your own ketchup?

It’s actually so easy, you’ll swear by it. You might even love it so much, you’ll bottle it up and give it as summer host or hostess gifts.

Here’s a simple recipe to follow. It only takes about 15 minutes to prep, and an hour to simmer. You can dress it up with additional spices, roasted garlic or red pepper, Sriracha, or any other tasty seasoning you can think of. Adjust levels of spice to your liking, and in no time you'll have your most perfect blend.

How to make homemade ketchup


  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 can (28-ounce size) whole, peeled tomatoes 
  • 3 tbsp tomatoes paste
  • 1/3 cup brown sugar
  • 1 tbsp molasses
  • 1/3 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp chili powder
  • 1/4 tsp powdered ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp cinnamon
  • salt
  • fresh ground pepper


1. In a large pot over medium-high heat, add olive oil and onions. Sauté until onions soften, about 8 minutes. Add garlic and sauté another 2 minutes, careful not to burn.

2. Add tomatoes, paste, brown sugar, molasses, and cider vinegar. Bring to a low boil then reduce to a simmer. Use the back of a spoon to crush the whole tomatoes as you go along. 

3. Add Worcestershire sauce, chili powder, ginger, allspice, and cinnamon, and stir. Simmer uncovered for 45-55 minutes, taste and season with salt and pepper about half way through the cooking time. Stir occasionally to keep the ketchup from burning on the bottom. Mixture should thicken as it cooks. 

4. Use an immersion blender to puree the mixture. (Or, if you don’t have an immersion blender, carefully transfer the mixture to a blender or food processor and work in batches until smooth.)

5. Chill finished product in fridge for at least 2 hours. This will allow the flavors to further develop and the condiment to thicken even more. 

Note: Ketchup can be stored in an airtight container in the refrigerator for up to a month.