Homemade Tomato Ketchup Recipe

Name: Homemade Tomato Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp black peppercorns, roughly crushed; 4 None allspice berries; 4 None bay leaves; 4 None whole cloves; 4 lbs ripe tomatoes, skinned and chopped; 10 oz apricots, halved and stones removed; 5 oz celery, chopped; 2 None garlic cloves, peeled and chopped; 2 None onions, peeled and finely chopped; 1 None red chili pepper, deseeded and chopped; 6 oz light soft brown sugar; 1/2 tsp mild curry powder; 2 tbsp tomato paste; 2/3 cup white wine vinegar

Servings: persons

1 tsp black peppercorns, roughly crushed
4 None allspice berries
4 None bay leaves
4 None whole cloves
4 lbs ripe tomatoes, skinned and chopped
10 oz apricots, halved and stones removed
5 oz celery, chopped
2 None garlic cloves, peeled and chopped
2 None onions, peeled and finely chopped
1 None red chili pepper, deseeded and chopped
6 oz light soft brown sugar
1/2 tsp mild curry powder
2 tbsp tomato paste
2/3 cup white wine vinegar

1
Put the crushed peppercorns, allspice, bay leaves and cloves in a small piece of cheese cloth and tie into a bag with fine string. Place all the remaining ingredients and the spice bag in a large wide pot.
2
Slowly bring to a boil, stirring until the sugar has dissolved. Cover and cook over a medium heat for 30 mins, stirring occasionally. Cool for 10 mins, remove and discard the spice bag and puree the sauce in the pan with a stick blender. Return the pan to the heat and let bubble gently, uncovered, for a further 45 mins until thickened. Season to taste with salt and freshly ground black pepper and an extra splash of vinegar, if needed.
3
Pour the hot ketchup into cleaned sterilized bottles and seal tightly. Store in a cool dry place. Once the bottles are opened store the ketchup in the fridge and use with 1 week.

360

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tsp black peppercorns, roughly crushed, 4 None allspice berries, 4 None bay leaves, 4 None whole cloves, and more.

Yes, Homemade Tomato Ketchup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Tomato Ketchup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions