Simple Homemade Tomato Ketchup 

This simple homemade tomato ketchup recipe is a delicious healthier alternative than its store-bought competition, and you can control the exact amount of sugar, salt and spices added to the sweet tomato blend.


  • No cayenne pepper? Use chilli powder instead. 
  • No brown sugar? Use maple syrup instead. 

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 10


100 ml Apple cider vinegar

850 g Tomatoes

2 tbsp Brown sugar

a pinch of Ground cinnamon

1 Clove

1 tsp Garlic powder

1 tsp Celery salt

a pinch of Cayenne pepper


  1. Wash the tomatoes under cold water and remove their stems, if any. 
  2. Cut the tomatoes into quarters and place into a food processor. Blend until smooth. 
  3. Pour into a large saucepan and place over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. The tomato puree should have been reduced by almost half. Place into the food processor again, and blend until smooth.
  4. Pour back into the pan and add all the other ingredients. Stir well. Keep over low-medium heat for another 8-10 minutes and cook, stirring occasionally. When you achieve a ketchup-like consistency that you are happy with, remove from the heat.
  5. Leave it to cool down then transfer to an airtight container or bottle and keep in the fridge. 
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How to store

Store in the fridge for up to 1 month or in the freezer for up to 3 months.