Homemade Ketchup from Fresh Garden Tomatoes
When your garden starts producing tomatoes by the basketful, it is time to make homemade ketchup! With 120 pounds of tomatoes- ketchup was on my list to stock up and share this year.
If you’ve ever grown Roma tomatoes, you know how quickly a few plants can turn into an abundant tomato harvest. One minute you’re picking a handful, and the next you’re standing in the kitchen wondering what you’re going to do with all of them.
Homemade ketchup is one of my favorite ways to preserve that summer harvest. This recipe turns fresh garden tomatoes into a thick, flavorful ketchup that you can enjoy now or preserve for later.
Even better, you make it with real ingredients. There is no high-fructose corn syrup, no artificial food coloring, and no unnecessary food additives. Instead, fresh Roma tomatoes provide the base, while vinegar, sugar, garlic, and spices create that classic ketchup flavor.
Then, after a long, slow simmer, you end up with jars of homemade ketchup ready for your pantry.
Why Make Homemade Ketchup?
Ketchup is definitely one of those condiments that you usually grab at the grocery store without thinking twice.
However, once you make homemade ketchup, you may start looking at that bottle in the refrigerator a little differently.
Making ketchup from scratch puts you in control of the ingredients. You know exactly what goes into the pot, and you can skip ingredients you don’t want in your food.
Fresh garden tomatoes also give the ketchup a delicious tomato flavor. The vinegar adds a little tang, sugar balances the acidity, and the spices give it plenty of savory flavor.
Most importantly, this recipe gives you another way to use your garden harvest.
If you’ve already made tomato sauce, salsa, diced tomatoes, and other tomato preserves, add ketchup to the list. Your family will be very happy to find those jars sitting in the pantry during the middle of winter.
The Best Tomatoes for Homemade Ketchup
I love using fresh Roma tomatoes for homemade ketchup.
Roma tomatoes have a meaty texture and less water than many larger slicing tomatoes. Because ketchup needs to cook down for several hours, starting with meaty tomatoes gives you a great base.
You can use tomatoes from your own garden or pick up fresh Romas from a farmers market.
Just make sure you start with ripe, good-quality tomatoes. Remove any damaged or spoiled areas before you begin.
This recipe uses 12½ pounds of fresh Roma tomatoes, so you will need a pretty good-sized tomato harvest.
Don’t let that amount intimidate you!
Once you start cooking the tomatoes down, they reduce quite a bit. That giant pile of tomatoes will eventually become thick, rich homemade ketchup.
Why I Love This Homemade Ketchup
One of the best things about homemade ketchup is knowing exactly what you’re putting into it.
This recipe uses simple ingredients to create a flavorful condiment. Fresh tomatoes provide the main flavor, while white vinegar gives the ketchup its familiar tang.
Sugar adds sweetness without using high-fructose corn syrup. Garlic brings savory flavor, and allspice, cloves, and black pepper give the ketchup a little extra depth.
You don’t need a long list of ingredients to make something delicious.
Sometimes the best recipes start with ingredients you already have in the pantry.
How to Make Homemade Ketchup
Start by preheating your oven to 425°F.
Wash the tomatoes well, then slice each one in half. Remove the cores and arrange the tomatoes on baking sheets.
Roast the tomatoes for about 30–40 minutes, or until the skins begin to char and pull away from the tomatoes.
Roasting adds another layer of flavor before the tomatoes ever reach the stockpot. The heat concentrates the tomato flavor while the skins begin to loosen.
Once the tomatoes finish roasting, remove them from the oven and carefully pull away the skins with tongs.
Be careful because the tomatoes will be very hot.
Place the peeled tomatoes into a blender and blend until smooth.
Pour the tomato puree into a large stockpot and bring it to a simmer over medium heat.
Add the Flavor
Once the tomato puree begins to simmer, add the white vinegar, canning salt, allspice, ground cloves, black pepper, minced garlic, and sugar.
Give everything a good stir.
At this point, your kitchen will be smelling pretty amazing.
The vinegar brings the tang, while the sugar balances the tomatoes and spices. Garlic adds a savory bite, and the allspice and cloves give the ketchup that familiar homemade condiment flavor.
Keep the mixture at a gentle simmer rather than letting it boil aggressively.
The Secret to Thick Homemade Ketchup
Now comes the part that requires patience.
Simmer the ketchup for 2–3 hours, or until it reaches the desired thick consistency.
Stir it regularly as it cooks. As the water evaporates, the ketchup will become thicker and more concentrated.
Don’t rush this step, nobody wants runny ketchup!
If you stop cooking while the mixture remains too thin, your finished ketchup won’t have the thick consistency you expect from ketchup.
The exact cooking time can vary because tomatoes contain different amounts of water. Therefore, pay attention to the texture rather than watching the clock alone.
Once the ketchup has thickened, use an immersion blender to create an extra-smooth texture.
Let the ketchup reach the consistency you want before moving on to canning.
Getting Your Canning Jars Ready
While your ketchup cooks, prepare your water-bath canner.
Fill the canner with enough water to cover the jars according to your canning instructions, then bring the water to a boil.
Wash your jars, lids, and rings in hot, soapy water.
Keep the jars hot until you’re ready to fill them.
Hot ketchup should go into clean, hot jars. Keeping everything ready while the ketchup cooks will make the canning process much easier once the ketchup reaches the right consistency.
Filling the Jars
Carefully ladle the hot ketchup into the prepared jars.
Leave ½ inch of headspace at the top of each jar.
That little bit of space gives the ketchup room to expand during processing.
Next, run a bubble popper or plastic utensil around the inside of each jar to release any trapped air bubbles. Add more ketchup if needed to bring the headspace back to ½ inch.
Wipe the rims of the jars with a clean paper towel.
Any ketchup left on the rim can interfere with the seal, so take a moment to clean each rim well.
Place the lids on the jars and tighten the rings fingertip tight.
Don’t crank the rings down as hard as you can. Fingertip tight is exactly what you want.
Water-Bath Canning Homemade Ketchup
Carefully lower the filled jars into the boiling-water canner.
Make sure the jars are covered with water, then place the lid on the canner.
Process the jars for 15 minutes, adjusting the processing time for your elevation according to your tested canning instructions.
Once the processing time is complete, carefully remove the jars from the canner.
Place them on a towel-lined cutting board or counter where they can cool without being disturbed.
You will hear the lids begin to pop as the jars cool.
That sound of success is music to a home canner’s ears!
Let the Jars Rest
Allow the jars to sit undisturbed for 12 hours.
Don’t press the lids while they’re cooling. Let the jars finish sealing naturally.
After the jars have rested, check each seal.
If a jar did not seal, place it in the refrigerator and use it first.
For sealed jars, label them with the contents and date before moving them to your pantry.
How to Store Homemade Ketchup
Store properly sealed jars in a cool, dark place.
A pantry or basement storage area works well as long as the temperature remains appropriate for food storage.
Before using a jar, inspect it for signs of spoilage. If the lid has lost its seal, the jar leaks, or the ketchup develops an unusual appearance, smell, or other signs of spoilage, discard it.
Once you open a jar, refrigerate the leftover ketchup.
Homemade Ketchup Is Perfect for Tomato Season
Garden season can give you more tomatoes than you know what to do with.
That’s a good problem to have!
Instead of letting those tomatoes pile up on the counter, turn them into something your family can enjoy for months.
This recipe takes some time because the ketchup needs to cook down, but most of that time happens while the tomatoes simmer away on the stove.
Why Roasting the Tomatoes Makes a Difference
Roasting the tomatoes before cooking them adds extra flavor to the ketchup.
The high heat helps concentrate the natural tomato flavor while the skins begin to loosen. It also gives the tomatoes a little roasted character that you don’t get from simply boiling them.
This results in a finished ketchup that has a deeper flavor.
This extra step does take some time, but when you’re working with a big garden harvest, I think it is worth it.
Tips for Making Homemade Ketchup
Use ripe tomatoes. Ripe Roma tomatoes give you the best tomato flavor and color.
Don’t rush the simmering time. The ketchup needs to reduce so it becomes thick.
Stir often. As the ketchup thickens, it can stick to the bottom of the pot.
Watch the texture. Tomatoes vary in water content, so cooking time can vary.
Clean your jar rims. A clean rim helps the lid seal properly.
Leave the correct headspace. For this recipe, leave ½ inch of headspace.
Check your seals. Refrigerate and use first any jar that doesn’t seal.
Frequently Asked Questions
Does homemade ketchup contain high-fructose corn syrup?
This homemade ketchup recipe does not use high-fructose corn syrup. Instead, regular sugar provides the sweetness.
Does homemade ketchup contain artificial food coloring?
No. The color comes naturally from the tomatoes.
Why does homemade ketchup need to cook for so long?
The tomatoes contain a lot of water. Simmering allows that water to evaporate, which concentrates the tomato flavor and thickens the ketchup.
Can I make ketchup with tomatoes other than Roma tomatoes?
You can use other tomato varieties, however, tomato varieties can vary in water content, so the cooking time may change.
Why is my ketchup too thin?
Keep cooking it until it reaches the thick consistency you want. Tomatoes can contain different amounts of water, so one batch may need more cooking time than another.
Can I make the ketchup smoother?
Yes. Once the ketchup has thickened, use an immersion blender to smooth out the texture.
How much headspace should I leave?
Leave ½ inch of headspace when filling the jars.
How long do I process homemade ketchup in a water bath?
Process the filled jars for 15 minutes, adjusting for elevation.
What should I do if a jar doesn’t seal?
Refrigerate the unsealed jar and use it first. Do not store an unsealed jar at room temperature.
How long should homemade ketchup cool before storing?
Let the jars rest undisturbed for 12 hours. After that, check the seals, label and date the jars, and store properly sealed jars in a cool, dark place.
A Little Summer in Every Jar
One of the most satisfying things about gardening is being able to turn a simple little seed into a pantry full of food.
You put in the work all summer long by planting the seeds, caring for the plants, and picking the fruit when it finally ripens.
Then you get to preserve that harvest.
Months later, you can open a jar and enjoy that tomato harvest all over again.
This homemade ketchup is flavorful, thick, tangy, and sweet, with garlic and spices adding plenty of character. Plus, you get the satisfaction of knowing exactly what went into every jar.
So, if your garden is overflowing with Roma tomatoes, don’t let them go to waste. Fill the pantry with homemade ketchup!
More Tomato Canning Recipes
Diced Tomatoes
Tomato Sauce
Salsa Roja
Ketchup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Ladle
Ingredients
- 12½ pounds Fresh Roma tomatoes
- 2 cups White Vinegar
- 2 tbsp Canning salt
- 1 tbsp Allspice
- 1 tsp Ground cloves
- 1 tsp Black pepper
- 6 Garlic cloves, minced
- 2½ cups Sugar
Instructions
- Preheat the oven to 425℉.
- Slice the tomatoes in half, remove the core, and roast for 30-40 minutes or until the skins begin to char and pull away from the tomato.
- Remove the tomatoes from the oven and pull the skins off with a tongs.
- Place the skinned tomatoes into a blender and blend to a smooth puree.
- Pour the puree into the stock pot and bring to a simmer over medium heat.
- Add the vinegar, salt, allspice, ground cloves, pepper, minced garlic, and sugar to the stock pot.
- Simmer for 2-3 hours or until thickened.
- To blend to a smooth texture, run the immersion blender through the simmered, thickened ketchup.
- Fill the water bath and bring to a boil.
- Wash all the jars, lids, and rings in hot soapy water.
- Fill the clean, hot jars with ketchup, leaving 1/2 inch headspace. Run the bubble popper through to release any trapped air and adjust the headspace if necessary.
- Wipe the rims of the jars with a clean paper towel.
- Place the lids on the jars and tighten the bands fingertip tight.
- Lower the jars into the water bath, cover, and process for 15 minutes.
- Remove the jars to a towel lined cutting board and allow to rest for 12 hours before labeling, dating, and storing. If any jars did not seal, refrigerate and use first.
Nutrition
