How to Make Your Own Homemade Ketchup



1 (28-ounce) can whole tomatoes, undrained
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1/4 cup brown sugar
1/4 cup white vinegar
1 tablespoon honey
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon ground mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 tablespoon salt
1/2 teaspoon black pepper


1. Preheat oven to 375 degrees F (190 degrees C).

2. Pour the tomatoes into a large roasting pan. Add the olive oil, onion, garlic, brown sugar, vinegar, honey, tomato paste, smoked paprika, mustard, allspice, cloves, cinnamon, ginger, cayenne pepper, salt, and black pepper. Stir well.

3. Roast in the oven for 1 to 1 1/2 hours, stirring every 20 minutes or so, until the ketchup is thick and dark brown.

4. Let cool slightly, then transfer to a blender and blend until smooth.

5. Pour into jars and refrigerate. The ketchup will keep for several weeks in the fridge.

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