Home Made Tomato Ketchup

In my endeavor to make everything at home I found myself waiting patiently for my store bought tomato ketchup to run out. This is not an ingredient I use often as I only really have ketchup with my hotdogs. I like a traditional sausage with sauerkraut, mustard, mayonnaise and tomato ketchup between a soft wholewheat roll. I acquired this taste when I was in New York in the late 1980’s as the street vendors hotdogs are something to be sampled over and over again. Most recently this is only ever a weekend indulgence and not something we have every weekend either. I must say that I battle to find sugar free ketchup and I try and not read the ingredients included in any store bought produce, other than to see if it has sugar in it. The other ingredients would probably put me off purchasing the item, but as it is only the sugar I have a problem with, this is all I look for. But, it is because of all the other ingredients that I have wanted to make my own ketchup. This will not keep forever on your shelf. You need to refrigerate it, and use within 6 months. But, it contains only goodness! As you can see, this tomato ketchup is not red – I used orange tomatoes, and that influenced the colour. I am sure that the riper your tomatoes are, the redder this ketchup will be. What I can tell you is that it tastes amazing. Not at all like your store bought equivalent, so it may take some getting used to.

Do you prefer home made or store bought condiments?

Home Made Tomato Ketchup
Home Made Tomato Ketchup
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Home Made Tomato Ketchup

Recipe Category: Condiments
All Rights Reserved: an original recipe from Lavender and Lime


  • 500 g ripe tomatoes roughly chopped
  • 1 large onion roughly chopped
  • 40 g sugar - I used fructose
  • 15 mls English mustard powder
  • 1 garlic clove crushed
  • 1.25 mls salt
  • 2.5 mls ground allspice
  • 1 bay leaf
  • 50 mls red wine vinegar
  • 5 mls tomato purée
  • Dash of Tabasco sauce
  • Dash of Worcestershire sauce


  • Place the tomatoes, onions, sugar, mustard powder, garlic, salt, allspice, bay leaf, vinegar and tomato purée into a sauce pan
  • Bring to the boil and then reduce the heat
  • Simmer uncovered for 45 minutes
  • Allow to cool and remove the bay leaf
  • Purée in a blender until smooth
  • Pass through a chinois and put back into the sauce pan
  • Add the Tabasco and the Worcestershire sauce
  • Bring to the boil and leave to thicken


The colour of the tomato skin will affect the colour of the ketchup
This will keep for 6 months. Replace the allspice with smoked paprika.

Click on the links for conversions and notes.

What I blogged:


I am submitting this recipe to Meeta’s Monthly Mingle, which is being hosted this month by Jenn Cuisine

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33 thoughts on “Home Made Tomato Ketchup

  1. I love the color! You’re right, all the extra ingredients they put in ketchup is really off-putting. Give me the home-made version with tomatoes and spices any day. I’ll have to give this recipe a try!

  2. That’s a good question. It depends, really. I’d prefer to make or grow everything myself, but I don’t have the time or the space. But I do grow some things [like parsley, lemon thyme etc] and make others [reasons vary from “I prefer my own version”, “it’s too expensive to buy all the time”, or “it’s healthier”.

  3. I preferred homemade all the time, anytime. Keeping food pure like you have done here is the best way to go.

  4. I remember my mother making ketchup a long, long time ago! Aren’t homemade things the BEST? Your ketchup looks yummy! Oh, and that banner picture is amazing! 🙂

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