Commercial ketchup is built on a sweet-sour spine with the spices dialled almost out. Making it yourself is mostly an exercise in pulling the sugar back and letting clove, allspice and vinegar show. Starting from tomato paste rather than fresh tomatoes skips an hour of reducing water you didn't need.
The ratio6 oz tomato paste + ½ cup vinegar + ⅓ cup brown sugar + water to loosen. Simmer 45 min.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook45 min
Makes1½ cups
CuisineAmerican
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for1servings
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Tomato paste
Double-concentrated, in a tube or small tin. This is the whole backbone of the sauce.
Sweat the aromaticsGrated onion and garlic in a little oil over medium-low heat for five minutes until soft and smelling sweet, not browned.
Add everything elseTomato paste, vinegar, sugar, spices, and a cup of water. Whisk until smooth — it will look alarmingly thin, which is correct.
Simmer it downLowest heat, partly covered, forty-five minutes, stirring every ten so it doesn't catch. It should end up thick enough that a spoon drawn through leaves a track.
Balance itTaste. It will almost certainly want more salt and a splash more vinegar. Adjust while it's hot, then again once cold — chilling mutes both sweetness and acid.
Smooth it outBlend with a stick blender for the glossy bottle texture, or leave it rustic. Keeps three weeks refrigerated in a clean jar.
Make it yoursChipotle and a spoon of molasses makes it barbecue-adjacent. Fish sauce, half a teaspoon, adds a savoury depth nobody will identify. Calabrian chili makes a hot version worth putting on eggs. Curry powder and extra vinegar takes it toward the banana-ketchup end of things.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Ketchup ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is How to Make Ketchup gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Ketchup vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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