Ketchup recipe

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Fresh tomatoes from your garden or local market can be used here, or you can reduce the time required to make ketchup (and the mess) by using canned crushed tomatoes; make sure you select cans that have just one ingredient tomatoes. This recipe requires keen attention at the stovetop while the sauce is reducing. Make a big batch of ketchup and preserve some for use throughout the year. Always use peeled tomatoes for safety when preserving, because the skins can harbor bacteria.

  • Yield: 4 to 5 cups (840 t 1050 g)


  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 2 garlic cloves, minced
  • 6 pounds (2720 g) tomatoes, peeled and seeded, or two 28-ounce (794 g) cans crushed tomatoes
  • ½ cup (120 ml) apple cider vinegar (5 percent acidity)
  • 3 tablespoons organic cane sugar
  • 3 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
How to Make It
  1. Combine the onion, bell pepper, garlic, and tomatoes in a large pot and bring to a boil over medium heat.
  2. Lower the heat to medium-low, cover the pot, and cook until all the vegetables are soft, about 25 minutes.
  3. Remove the pot from the heat. Use an immersion blender to puree the vegetables, or transfer the vegetables to a blender and puree.
  4. If you are using fresh tomatoes, pass the puree through a fine mesh strainer or food mill to remove any remaining seeds. Discard the seeds. (Skip this step if you are using canned tomatoes.)
  5. If you transferred the puree, return it to the pot.
  6. Add the vinegar, sugar, and spices and stir all of the ingredients together well. Simmer, uncovered, over medium-low heat for 60 to 90 minutes, until the ketchup is thickened and reduced by half. Stir frequently to avoid making a mess on your stovetop. If you find small bits of vegetables that escaped the blender, fish them out and discard them.
  7. If you are canning, fill the jars, leaving ½ inch (13 mm) of headspace, and process them in a water bath for 15 minutes. Otherwise, let the ketchup cool, then transfer it to airtight containers; refrigerate for up to 1 month or freeze for up to 6 months. Canned ketchup should be used within a year.

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