Description

This homemade ketchup recipe offers a rich, tangy, and slightly sweet condiment made either from fresh ripe Roma tomatoes or tomato paste, simmered with red wine vinegar, brown sugar, Worcestershire sauce, and seasoned to taste. Perfect as a versatile sauce for dipping, burgers, or fries, this easy-to-make ketchup allows you to control the ingredients and avoid preservatives found in store-bought versions.

Ingredients

Scale

For Ketchup with Fresh Tomatoes

2 cups ripe Roma tomatoes, roughly chopped
½ cup red wine vinegar
¼ cup brown sugar (adjust to taste)
1 teaspoon Worcestershire sauce
Salt and pepper to taste

For Ketchup with Tomato Paste

2 cups tomato paste
½ cup red wine vinegar
¼ cup brown sugar (adjust to taste)
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Instructions

Prepare Ingredients: If using fresh tomatoes, roughly chop 2 cups of ripe Roma tomatoes. If using tomato paste, measure out 2 cups.
Add Ingredients to Saucepan: Place the tomatoes or tomato paste in a saucepan along with ½ cup red wine vinegar, ¼ cup brown sugar, 1 teaspoon Worcestershire sauce, and salt and pepper to taste.
Simmer Fresh Tomato Mixture: For fresh tomatoes, heat the saucepan over high heat until it reaches a boil, then reduce to medium or medium-low heat to simmer. Allow the mixture to simmer for at least 25 minutes, stirring occasionally, until it thickens and most of the liquid has evaporated.
Simmer Tomato Paste Mixture: For tomato paste, gently simmer the mixture for 15 minutes over medium heat. If the sauce is spattering, cover partially with a lid to prevent splashes.
Blend the Fresh Tomato Ketchup: Once the fresh tomato mixture has thickened, let it cool slightly to avoid steam buildup. Then purée the mixture in a blender until smooth, keeping the blender vent open or waiting until it cools to prevent pressure build-up.
Strain the Ketchup: Pour the blended mixture through a fine mesh sieve to remove skins and seeds. Return the strained ketchup to the pot if it is too thin and simmer further until it reaches your desired thickness.
Adjust Seasoning and Cool: Taste your ketchup and adjust salt, pepper, or sugar if needed. Remove from heat and let the ketchup cool before storing or serving.

Notes

You can adjust the sweetness by modifying the amount of brown sugar to suit your taste preference.
Using red wine vinegar adds a subtle depth; white vinegar can be a substitute but will give a different flavor profile.
Store homemade ketchup in an airtight container in the refrigerator for up to two weeks.
Straining the ketchup ensures a smooth texture, perfect for dipping or spreading.
Simmering times may vary slightly depending on stovetop heat and desired thickness—monitor closely.

Prep Time: 10 minutes
Cook Time: 25 minutes (fresh tomatoes) or 15 minutes (tomato paste)
Category: Condiment
Method: Stovetop
Cuisine: American

Keywords: homemade ketchup, ketchup recipe, tomato ketchup, easy ketchup, ketchup from fresh tomatoes, tomato paste ketchup