Homemade Ketchup

Name: Homemade Ketchup
Prep time: 30

4.7

4.7 out of 5 stars (based on 3 reviews)

30 min prep

16 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

Making ketchup is pretty simple, and the payoff is huge. This Homemade Ketchup is tasty and doesn’t include the unwanted ingredients that store bought ketchup has. Keep refrigerated in an airtight container for up to... 3 months. If it lasts that long!

2 tablespoons olive oil
½ yellow onion, roughly chopped
1 inch piece of fresh ginger, chopped
2 cloves garlic, smashed and chopped
1 small fennel, diced, about ½ cup
1 (14-ounce) can chopped tomatoes
¼ cup tomato paste
1 pound grape or cherry tomatoes
¼ cup water
1 teaspoon salt
2 teaspoons coriander seeds
1 teaspoon sweet paprika
2 cloves
½ cup cider vinegar
¼ cup brown sugar

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

43 cals

Fat

2 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

6 g

Sugar

5 g

Fiber

1 g

Protein

1 g

Sodium

191 mg

Directions

Heat olive oil in a skillet over medium-high heat. Add the onions, ginger, garlic and fennel. Cook until the onions and fennel have softened, about 7 minutes.
Add the chopped tomatoes, tomato paste, grape or cherry tomatoes, water, salt, coriander seeds, sweet paprika, and cloves. Cook over medium heat, until the sauce has reduced by about half, about 10-15 minutes.
Pour the tomato mixture into a food processor and blend until smooth. Pass through a fine sieve, and pour back into the skillet. The mixture should now be shiny and very smooth.
Stir in the vinegar and brown sugar and cook over medium heat until it reaches the consistency of ketchup, about 15-20 minutes. Pass through the sieve again if necessary then cool and serve or store refrigerated in an airtight container.

Chef Tips

In the summertime when tomatoes are at their peak and abundant, make a batch or two of this for the winter.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society