How to make ketchup, from scratch

Skip the high fructose corn syrup and make your own from organic tomatoes.

Ketchup
Ketchup

Unless you have spectacularly sweet tomatoes to work with, I think some amount of sugar is necessary to balance out the vinegar (otherwise, it just doesn't taste like ketchup). Getting that amount of sugar exactly right is up to your tastes, though. After making this several times, I find that I like between 1-2 tablespoons of sugar per pint of tomatoes, depending on the tomatoes.

If you add extra sugar to taste at the end, be sure to whisk thoroughly and let the ketchup sit for several minutes before tasting, as it'll take time for the sugar to dissolve.

Servings 8 SERVINGS
Calories 37 CALORIES
per serving
Cost $0.73
per serving

Recipe for homemade ketchup

Add grape tomatoes, white vinegar, sugar, molasses, Worcestershire sauce, and kosher salt to a small saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer until the tomatoes are thoroughly broken down, and the liquid is slightly thickened (about 30 minutes).

  • 2 pints grape tomatoes, halved
  • 1 cup white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon molasses
  • ½ teaspoon Worcestershire sauce, optional
  • 2 teaspoons kosher salt

Transfer to a blender and puree until smooth.

Optionally, for an even smoother texture, transfer to a fine-mesh strainer set over a medium bowl, and balloon whisk until only solids remain. When you're done, be sure to get every drop on the back of the strainer, and discard the solids.

Ideally, serve warm.