Homemade Ketchup with Fresh Tomatoes
Homemade ketchup with fresh tomatoes is surprisingly easy to prepare and tastes like classic tomato ketchup – without unnecessary additives. Instead of refined sugar, this recipe uses dates to naturally sweeten the ketchup while keeping its rich, fruity tomato flavor. After testing many versions over the years, this is my favorite tried-and-tested recipe, including practical tips and preparation options.
Homemade Tomato Ketchup: Why Make It Yourself?
While store-bought ketchup often consists of around a quarter sugar, which is frequently the second ingredient listed, this homemade ketchup contains only a fraction of that amount (see nutritional values in the recipe card at the end of this post) – without compromising on taste.
Please don’t get me wrong, I’m not a health nut and I enjoy eating fries with ketchup when I’m out and about, and I love vegan grilled cheese sandwich with tomato ketchup, mmmmh (nutritional value 0, taste 100).
But if something can be healthier while still tasting the same, then I’m all for it. I also like to experiment and prepare basics myself, as evidenced by this homemade instant veggie stock powder or cashew sour cream.
It’s also a great option for families: anyone with children knows how much kids can love ketchup. Making it yourself means you know exactly what goes into it.
Ingredients for Homemade Tomato Ketchup
What is the main ingredient in ketchup? Bingo—tomatoes—at least in tomato ketchup. Ketchup is made of a few other ingredients, most of which you probably already have at home:
1. Tomatoes
Sure, tomatoes for tomato ketchup, but what kind of tomatoes are used to make ketchup? Please use bigger, red, ripe or even overripe tomatoes, not firm, underripe ones. Before you do that, it’s better to use canned tomatoes.
Canned tomatoes are also a good option for winter if you want to make your own ketchup then, or if you want to save yourself the trouble of peeling them, as they are usually already peeled.
No cherry tomatoes, otherwise peeling them will be tedious (unless you choose the no-peeling version, more on that below).
This version contains no tomato paste, only pure freshness.
2. Acidity = vinegar
Why is vinegar added to ketchup?
Vinegar not only gives ketchup its characteristic, slightly sour taste, but also acts as a natural preservative. It lowers the pH value, inhibits the growth of bacteria and thus extends the shelf life of homemade ketchup (more on shelf life later).
And which vinegar for ketchup?
Mild, fruity vinegars such as apple cider vinegar or white wine vinegar are particularly well suited for ketchup, as they enhance the tomato flavors without being too dominant.
3. Sweetness ≠ sugar
As mentioned at the beginning, store-bought tomato ketchup usually contains quite a lot of sugar. This version containes no refined sugar. Instead, the sweetness comes from dates.
4. Spices
Wondering what spices you need for homemade ketchup? Well, here’s what you definitely need:
- Onion
- Garlic
- Salt
What I also add:
- Pepper
- Mustard seeds
- Coriander
- Turmeric
- Cloves
- Cinnamon
- Chili
- Bay leaf
So many spices? Isn’t that a spice ketchup? No, not at all. It’s just a little bit more refined and rounded. I only add a little bit of everything, a pinch here, a knife tip there. So it’s no big deal if you don’t have all of them at home.
You see – all simple ingredients, completely plant-based and easy to customize.
Ketchup made from Fresh Tomatoes: Step by Step
Isn’t it hard to make homemade ketchup? Not at all! Making ketchup at home is as simple as the ingredient list – the only thing you need is a little patience while the ketchup slowly thickens.
- Prepare the tomatoes: wash them, remove the stem with a sharp knife, and cut an X on the opposite side of the stem. This makes it easier to peel them later.
- Blanch and peel the tomatoes: Next, blanch the tomatoes in hot water, then rinse them briefly with cold water, peel them, and add them to the blender.
- Dates: Add the pitted dates to the blender.
- Spices: Now sauté the peeled and coarsely chopped onion in a little olive oil, add the spices, and deglaze with vinegar.
- Blend: Add this mixture to the dates and tomatoes in the blender, blend until smooth, and return to the pot. Please make sure you use a large pot, as the sauce splatters quite a bit when it thickens, especially when stirring!
- Thickening: Now let everything simmer for a good 60 minutes on low heat until the mixture has reduced significantly. If your homemade ketchup is still too watery, you can simply thicken it by cooking it for longer. Experience has shown that your ketchup is ready when you think it is almost thick enough, as it thickens as it cools.
- Prepare bottles or jars: While the ketchup is cooking, prepare your storage containers. You can use bottles with swing tops, for example, or bottles from store-bought ketchup, but you can also simply use old jam jars or similar containers.
It is important to sterilize them and the lids. I do this with boiling water: I place them in the sink (the lids in a separate clean container), fill them to the brim with boiling water, leave them to stand for a short time, empty them (caution: hot! Use oven mitts or a tea towel to handle them) and dry them upside down. - Filling: When the ketchup is ready, fill the bottles or jars while it is still hot and seal them. That’s it.
The preparation is actually quick, i.e. the steps involved. The cooking only takes a little time.
Alternative Preparation Methods
I love finding ways to simplify a recipe or adapt the preparation. Before you venture into the unknown (“couldn’t it work this way or that way?”), let me share what I found out.
Can I skip peeling the tomatoes?
Yes, you can, but the texture will not be quite as smooth. Tomato skin can leave small pieces in the ketchup, which is why I personally prefer peeling the tomatoes.
If you choose this shortcut, blend the tomatoes very finely and strain the mixture through a fine sieve or cheesecloth before cooking. Even my powerful blender, which usually crushes tiny seeds, was not enough to achieve the smooth texture I expect from ketchup.
Can I skip sautéing the onion and garlic?
Yes, you can. Simply blend the tomatoes (without the stems), dates, onion, garlic and spices (except the bay leaf) until smooth, then cook the mixture. Since raw onion and garlic have a much stronger flavor, I recommend using only half the amount.
This also means you can prepare the ketchup without oil, as the onion and garlic are not fried beforehand.
Can I use canned tomatoes instead of fresh ones?
Yes. Canned tomatoes are a convenient option, especially outside tomato season. Choose good-quality peeled tomatoes and adjust the cooking time if needed, as the water content can vary.
How to Store Homemade Ketchup
Long simmering reduces the water content of the ketchup, which helps create a thicker consistency and contributes to a longer shelf life. The acidity, salt and spices also help preserve the ketchup.
When stored properly in clean, sterilized bottles or jars and kept refrigerated, homemade ketchup can last for several weeks to a few months. If you process it in a water bath, it can be stored for longer. Since I usually only make one or two bottles at a time, I simply store them in the fridge after cooling and skip the water bath.
To make your homemade ketchup last as long as possible, it’s important to work with clean, sterilized containers and lids. Hot filling and sealing right away (similar to jam making) also helps. Once opened, always use a clean spoon to remove ketchup from the jar to avoid introducing contaminants.
Once opened, the ketchup will keep in the fridge for about two to four weeks, depending on how cleanly you work and how much liquid evaporated during cooking.
I’d love to hear how you liked this homemade ketchup. Share your experience in the comments, and have fun making it!
Homemade Ketchup with Fresh Tomatoes (No Refined Sugar)
Useful equipment
- blender *)
- Mason Jars *) (or use bottles)
Ingredients
- 1 kg tomatoes large, ripe
- 5 dates pitted
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- ¼ tsp peppercorns 1/4 tsp = approx. 10 peppercorns
- ½ tsp mustard seeds instead of ½ tsp mustard seeds, ½ tbsp mustard should also work well.
- ¼ tsp coriander seeds whole or ground (use slightly less if already ground)
- 1 pinch of turmeric ground
- 1 clove
- 1 pinch cinnamon
- 1 pinch chili optional, or add more if you want to make chilli ketchup
- 50 ml vinegar white balsamic vinegar (Condimento Bianco), white wine vinegar, or apple cider vinegar
- 1.3 tsp salt
- 1 bay leaf
Instructions
- Prepare the tomatoes: Using a small, sharp knife, remove the stems and score an X on the opposite side of each tomato.
- Blanch the tomatoes: Place them in boiling water for about 30–60 seconds and remove them as soon as the skins begin to loosen.
- Peel the tomatoes: Transfer them to a colander, rinse briefly with cold water, peel, and place them in the blender while still warm.
- Add the dates: Pit them and add them to the tomatoes in the blender.
- Prepare the onion and garlic: Peel and roughly chop both.
- Sauté the onion and garlic: Heat the oil in a pot and sauté both over medium heat for 3–5 minutes, until translucent.
- Add the spices: During the last 30 seconds, add the pepper, mustard seeds, coriander seeds, turmeric, clove, cinnamon, and chili. The bay leaf is added later.
- Deglaze with vinegar and blend: Deglaze the onion, garlic, and spice mixture with the vinegar, then add everything to the tomatoes and dates in the blender. Blend until smooth.
- Simmer: Return the sauce to the pot, add the salt and bay leaf, and simmer over very low heat for about 1 hour and 15 minutes, until the ketchup has thickened considerably. Be careful, the sauce can splatter! Use a slightly larger pot and place a lid loosely on top. Take particular care when stirring.
- Check the consistency: When you think your ketchup is almost thick enough, it most likely is – it will thicken a little more as it cools.
- Remove the bay leaf and fill while hot: Stir the ketchup well first, as it tends to be thinner at the top and thicker at the bottom of the pot. Using a canning funnel, pour the hot ketchup into sterilized jars or bottles and seal immediately. Make sure the lids are sterilized as well.
- Let cool and store in a cool, dark place. Once opened, keep the ketchup refrigerated.
Video
Notes
- Yield: 1 kg (2.2 lbs) of tomatoes makes approximately 0.5–0.6 liters (17–20 fl oz) of ketchup, depending on the water content of the tomatoes and how much liquid evaporates during simmering.
- Storage: When properly sealed and stored in a cool, dark place, the ketchup will keep for about 4 months. Once opened, refrigerate and use within about 2–4 weeks.
Beautiful recipe. I just made this and it turned out so good!, thank you!
– Debbie (Comment)