Tomato Ketchup
Made with ripe tomatoes, a little sugar, and warm spices, this homemade ketchup turns glossy, tangy, and gently sweet. It keeps the familiar comfort of everyday ketchup with a fresher, more rounded flavor.
For 8 servings
- prep
Chop the tomatoes and aromatics.
Roughly chop the tomato, onion, garlic, and ginger so they cook down quickly and blend smoothly later.
- boil · ~15 min
Cook the vegetables with spices.
1.Add tomato, onion, garlic, ginger, cloves, cinnamon, black pepper, and water to a deep pan.2.Bring to a boil over medium heat.3.Lower the heat and cook until the tomato and onion turn very soft, about 15 minutes. - mix
Blend and strain the mixture.
Cool the mixture slightly, then blend until smooth. Pass it through a fine strainer back into the pan, pressing well to extract a silky puree.
TIPStraining gives the ketchup its smooth texture and removes tomato skins, seeds, and whole spice bits. - simmer · ~20 min
Simmer the ketchup until thick.
1.Add sugar, vinegar, and salt to the strained puree.2.Cook over low heat, stirring often so it does not catch at the bottom.3.Simmer until glossy and thick enough to coat a spoon, about 18 to 20 minutes.TIPThe ketchup thickens more as it cools, so stop when it is slightly looser than the final texture. - rest · ~15 min
Cool the ketchup completely.
- serve
Transfer to a clean jar and serve.
Spoon the cooled tomato ketchup into a clean dry jar. Refrigerate and use as needed with snacks, sandwiches, or rolls.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fully ripe red tomatoes for a naturally deeper color and balanced sweetness.
- 2Let the cooked mixture cool a bit before blending to avoid pressure buildup and splashes.
- 3Press the puree firmly through a fine strainer; this is what gives homemade ketchup a smooth bottled-style texture.
- 4Simmer on low and stir the bottom and corners of the pan often, because the sugar makes it catch quickly.
- 5Stop cooking when it coats the back of a spoon but still looks slightly loose; it thickens more after cooling.
- 6Store only in a clean, dry jar and always use a dry spoon to help it keep well in the fridge.
Adapt it for your goals.
No-onion-no-garlic
Skip onion and garlic, and slightly increase ginger and black pepper for a cleaner, satvik-style ketchup.
spicySpicy
Add a little red chilli powder or a dried red chilli while boiling for a ketchup that pairs well with pakora, fries, and rolls.
jaggeryJaggery
Replace sugar with jaggery for a deeper, more caramel-like sweetness that suits Indian snacks.
chunkyChunky
Strain only lightly or not at all for a rustic tomato sauce-style ketchup with more body.
Why this is on our healthy list.
Tomato-Rich Condiment
This ketchup is built mainly from tomatoes, which provide natural acidity, color, and plant compounds from real produce.
Made Without Preservatives
Because it is homemade from tomatoes, aromatics, sugar, vinegar, and spices, you can avoid the additives often found in packaged ketchup.
Includes Digestive Spices
Ginger, garlic, black pepper, cinnamon, and cloves add aroma and warmth while contributing more than just sweetness to the sauce.
Frequently asked questions
Straining removes tomato skins, seeds, and the cloves, giving the ketchup a smooth, glossy texture instead of a pulpy one.
