Homemade Ketchup

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  10 minutes Cook Time:  8 minutes

Homemade Ketchup

An early Heinz ad claimed that ketchup was a “Blessed relief for Mother and the other women of the household.” The makeup of a household may have changed a lot since then, but the versatility of ketchup has not. This sturdy, rich, spiced version is both old fashioned and modern. It’s also easy to make.


1½ cups tomato paste, San Marzano preferred

2 tablespoons grated fresh onion

3 tablespoons brown sugar

4 tablespoons cider vinegar

2 tablespoons water or low-sodium vegetable stock or Roasted Vegetable Stock

1 teaspoon salt

¼ teaspoon ground celery seeds

⅛ teaspoon ground allspice

⅛ teaspoon ground cinnamon


  1. Cook the tomato paste in a medium-sized saucepan set over medium-low heat for about 5 minutes, or until lightly toasted and fragrant.
  2. Add the onion and cook for about 1 minute, or until they are fragrant. Add the brown sugar and cook, stirring, until dissolved. Add the remaining ingredients and stir well. Remove from the heat and let cool.

Kitchen Tips

This ketchup will keep in the refrigerator in a covered container for about 2 weeks. The spices will intensify over time.


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