Ketchup is one of the most kid-loved foods out there, and some kids (mine!) will eat anything, including liver, with ketchup on it. Unfortunately, most store-bought versions are packed with GMO tomatoes and high fructose corn syrup.
It really is worthwhile to make homemade ketchup. The taste, texture, and flavor blows store-bought ketchup out of the water!This is one well-loved condiment in our house.
Spice Is Nice!
Condiments are not to be ignored in a healthy kitchen. Dried herbs and spices in dressing and condiments bring antioxidant benefits as well as flavor to the table. It’s a nice way too to add variety without reinventing the tried and true meal plan.
Sweet potato fries, grain-free fish sticks, or chicken fingers are interesting again when served with ranch instead of honey mustard … or, with ketchup!
Homemade Ketchup Recipe
Thankfully,this ketchup recipe is one of the easiest condiments to make at home with basic ingredients. It doesn’t take fancy equipment either. All you need is a blender or food processor.
I make this ketchup every few weeks so I can have it on hand to add to dishes or serve with almost anymeat or vegetable (fruit may be taking it too far …).
And another bonus: as with most homemade recipes (be it for laundry, beauty, or food), you do the world the additional favor of skipping plastic packaging and using recyclable, reusable containers instead. Not to mention your fridge won’t be cluttered with condiment bottles because you can make just as little or as much as you want.
On to the recipe! Give it a try!
Easy Homemade Ketchup Recipe
A natural and simple homemade ketchup recipe that kids love.
Prep Time 5 minutes mins
Total Time 2 hours hrs 5 minutes mins
Calories 25kcal
Author Katie Wells
Servings
Instructions
Grind chia seeds in a blender or food processor on high speed for 30 seconds or until finely powdered.
Add all remaining ingredients to blender or food processor and blend on high for 2 to 3 minutes.
Put in an airtight quart jar and refrigerate 2 hours or overnight to let flavors meld.
Store in the refrigerator and use as you would regular ketchup.
Nutrition
Nutrition Facts
Easy Homemade Ketchup Recipe
Amount Per Serving (2 TBSP)
Calories 25Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Sodium 85mg4%
Carbohydrates 5.7g2%
Fiber 0.9g4%
Sugar 4g4%
Protein 0.9g2%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Can be stored in the refrigerated for at least 1 month.
Other Homemade Condiment Recipes
Just one condiment isn’t enough… here are some other favorite staples your family might enjoy. Use these recipes as a base and adapt the flavors to your family’s taste by adding a pinch of this or a pinch of that.
Maybe challenge yourself to try a new one each month!
- Mayonnaise– Mayonnaise like Julia Child made it (ok, ok maybe I’m getting a little ahead of myself) with all real food ingredients and no nasty processed vegetable oils
- Sriracha Mayonnaise – Customized mayo for taste buds that like a little heat, delicious for dipping this healthier version ofonion rings
- Avocado Mayonnaise – This egg-free version is for those avoiding eggs, but still want the benefits of healthy fats
- Italian Dressing – The classic salad dressing, without artificial additives or preservatives
- Ranch Dressing – My personal favorite! Cool, creamy, tangy… all the things ranch should be!
- Raspberry Vinaigrette – Goes beautifully on salad greens with apples, raisins, or other fruits
- Sweet Asian Vinaigrette – Made with coconut aminos instead of soy sauce for additional health benefits
- Asian Coconut Ginger Vinaigrette – Asian with a hint of Thai. Drizzle over fish, stir-fry, or this Asian Color Burst Salad
- Caesar Dressing – I used to turn my nose up at Caesar dressing, but no more! This homemade version tastes better than any I’ve had at restaurants.
- Honey Mustard Sauce and Dressing – This 5-ingredient dressing stores well in the fridge, so make a big batch!
- Homemade Pasta Sauce – Two different recipes: the real Italian family recipe from fresh tomatoes, and a quick shortcut version from canned
- Lactofermented Salsa – An expensive probiotic supplement isn’t the only way to fill your gut with good bacteria. Fermented salsa lasts longer and has great health benefits!
Ever made your own condiments and dressings? What are your favorites to whip up? Please share below!
FAQs
What is ketchup? Ketchup recipes vary, but it's made from a core set of ingredients including tomatoes, sugar, salt, and vinegar. This explains the sweet but tangy flavor it packs. Spices like allspice, cloves, coriander, and even cinnamon or ginger may be added too.
How long will homemade ketchup last? ›
Pack and Store Your Homemade Ketchup
Ketchup will keep 3 weeks in the fridge or 6 months in the freezer. Ketchup can also be water bath canned using the hot pack method. Leave 1/4” headspace and process the 1/2 pint jars for 15 minutes.
Is it cheaper to make your own ketchup? ›
The homemade version, on the other hand, is cheaper and all about natural flavouring, ingredients and spices. It really takes very little effort to make and tastes so much better than supermarket ones. Some pretty good reasons to choose to make homemade ketchup over buying it!
Why avoid Heinz tomato ketchup? ›
It contains high quantities of sugar, salt, fructose, preservatives and corn syrup. All of these ingredients when combined together have an adverse effect on the body.
What's the difference between ketchup and catsup? ›
As it turns out, they're the same thing!
Ketchup and catsup are both Westernized terms for a condiment that has origins in China: fish sauce. Ketchup as we know it today is a modernized version of fish sauce, which was made in port towns on the South China Sea with salted and fermented anchovies.
What to do if you don't have ketchup? ›
If the tangy tomato flavor of ketchup is what you need, using tomato paste or sauce mixed with a bit of vinegar or sugar might provide a comparable base for dishes. You will probably have to adjust the seasoning to get the right, spot-on taste.
What does McDonald's use for ketchup? ›
Ingredients: 60% Tomato Puree (equivalent to 168g tomatoes per 100g ketchup), Glucose-Fructose Syrup, Spirit Vinegar, Salt, Spice Extracts. We produce our food in kitchens where allergens are handled by our people, and where equipment and utensils are used for multiple menu items, including those containing allergens.
What is the closest thing to ketchup? ›
Tomato Sauce
Tomato sauce is a versatile and readily available substitute for ketchup. It has a similar flavor profile and can be used in a variety of dishes, including burgers, meatloaf, and meatballs. You can also add a touch of sweetness and vinegar to the tomato sauce to make it taste more like ketchup.
Does homemade ketchup taste better? ›
Homemade ketchup is simple and much more flavorful than anything you can buy at the store. I use 4 tablespoons of sugar, but adjust the sugar to your taste.
Why should ketchup not be refrigerated? ›
In addition, Sargent adds, to the preservative natures of the vinegar, salt, and sweeteners, “the acidity of the tomatoes prevent it from requiring refrigeration, but the flavor and texture will be better maintained if kept under refrigerated conditions.”
Unopened ketchup can last 1-2 years beyond a date stamp if taken care of properly, but there are always certain things to look out for in deciding if your ketchup has gone bad. The shelf life of ketchup, regardless of such things as the best by date or use by date, is very long due to the acidic conditions of ketchup.
Is it illegal to sell runny ketchup? ›
Selling Runny Ketchup – It seems runny ketchup is against the law, and apparently if it flows down a trough farther than 14 centimeters in 30 seconds it can't be considered ketchup. There are even regulations on how to spell ketchup, and apparently Catchup is not okay.
What is the number one ingredient in ketchup? ›
U.S. Heinz tomato ketchup's ingredients (listed from highest to lowest percentage weight) are: tomato concentrate from red ripe tomatoes, distilled vinegar, high-fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavoring.
What sells more ketchup or mustard? ›
Ketchup consumption trounces that of mustard, and a bottle of the red stuff can be found in nearly every home in America. While an informal poll done on Facebook (by me) saw mustard edge out ketchup 23-20, mustard sales were just $433 million in 2017 compared to ketchup's staggering $765 million, according to Statista.
What are the 57 ingredients in Heinz ketchup? ›
TOMATO PUREE (WATER, TOMATO PASTE), HIGH FRUCTOSE CORN SYRUP, DISTILLED WHITE VINEGAR, MALT VINEGAR (CONTAINS BARLEY), SALT, CONTAINS LESS THAN 2% OF MODIFIED FOOD STARCH, RAISIN JUICE CONCENTRATE, MUSTARD FLOUR, SOYBEAN OIL, TURMERIC, SPICES, APPLE PUREE, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), CARAMEL ...
What are the 5 tastes of ketchup? ›
Most of us take ketchup for granted, but @heinz ketchup is the rare food that has the magical ability to hit each of the five basic tastes: sweet, sour, bitter, salty, and umami.
What were the original ingredients in ketchup? ›
The first ketchup recipe included neither tomatoes, vinegar, nor many other ingredients that make ketchup well… ketchup. The first base of the sauce was fish, then oysters, mushrooms, and only after that – tomatoes. How did ketchup transform from Asian fish sauce to universally loved tomato dip?
What elements make up ketchup? ›
In the case of ketchup, 95% of which is made of small molecules like water, vinegar (ethanoic acid) and salts [2], but ketchup is thixotropic because of the precise nature of that other 5%. Ketchup contains several types of large sugar molecules (polysaccharides) which make up the remaining 5% of its content [1].
