Homemade Ketchup Recipe Recipe
How to make jammy roasted ketchup from scratch using fresh tomatoes. It requires only 15 minutes of hands-on time! Makes 2 cups.
How to Make the Best Homemade Ketchup Recipe
There’s something magical about homemade ketchup that store-bought versions simply can’t replicate. This roasted ketchup recipe takes fresh tomatoes and transforms them into a deeply flavored, jammy condiment with caramelized sweetness and a perfect balance of tangy and spicy notes. The secret is in the roasting—an hour in the oven brings out the natural sugars in the tomatoes and onions while softening the garlic into sweet, mellow cloves.
What sets this ketchup apart from the bottle is its complexity. The combination of maple syrup and molasses adds a subtle sweetness that isn’t cloying, while the warming spices—allspice, cinnamon, ginger, and cloves—give it depth and character. A splash of red wine vinegar provides the essential tang that makes ketchup so addictive. The result is a condiment that elevates everything from burgers and fries to eggs and grilled cheese.
The best part? Despite the impressive flavor, this recipe requires only about 15 minutes of hands-on time. The oven does most of the work, and you’ll end up with about 2 cups of homemade ketchup that puts the store-bought stuff to shame. Make a batch and you’ll never look at the squeeze bottle the same way again.
Homemade Ketchup Recipe
How to make jammy roasted ketchup from scratch using fresh tomatoes. It requires only 15 minutes of hands-on time! Makes 2 cups.
Ingredients
Roasted Vegetables
Ketchup Seasonings
Instructions
Roasting the Vegetables
- Preheat oven to 400°F.
- Chop tomatoes into 1-inch chunks and place them in a colander, tossed with a generous pinch of salt. Catch the juices and drink it!
- Line an extra large sheet pan with parchment paper. Chop the onion into 1-inch chunks and place on the sheet pan. Slice the top end of the head of garlic so the cloves are exposed. Wrap the garlic with parchment and place it on the sheet pan. Press any excess water out of the tomatoes using your hand, then add them to the sheet pan with the onion, tossing all with the olive oil, salt, and pepper.
- Roast in the oven until the tomatoes are caramelized, the onion is cooked through and the garlic is tender, about 1 hour.
Making the Ketchup
- Scoop the tomato-onion mixture and any liquid into a medium saucepan. Squeeze the garlic cloves from their peels and add to the pot. Add the vinegar, maple syrup, paprika, allspice, cinnamon, ginger, and cloves, and give a stir.
- Using an immersion blender, blend until relatively smooth. Cook this over medium-low heat to thicken, stirring occasionally, with a lid open slightly to prevent spattering, allowing it to cook off liquid and thicken, about 20-30 minutes.
- Taste and adjust salt (usually add ½ teaspoon more), maple syrup, and acid (vinegar) to your liking.
Notes
- Recipe adapted from Joe Yonan's Cookbook.
- For a fast cheater version, see the original recipe post.
- Store in the refrigerator for up to 2-3 weeks.
