Homemade Tomato Ketchup Recipe

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Homemade Tomato Ketchup
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  1. Combine all ingredients in a large saucepan.
  2. Bring to a boil, then reduce heat to moderately-low.
  3. Simmer, partially covered, for an hour.
  4. Stir often and be sure ketchup doesn't scorch.
  5. Adjust seasonings and add more sugar or vinegar if you wish.
  6. Continue to simmer if not thickened.
  7. Process with a food mill using a medium size disc (approx. 5 mm). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
  8. The pulp and sauce should be about the consistency of a thick tomato sauce.
  9. If not, return to the pot over medium heat until thickened.
  10. The ketchup will thicken further after canning and cooling.
  11. Cover jars loosely with new, two-piece lids.
  12. Let jars stand until ketchup cools and lids are slightly indented in center.
  13. Screw jars tightly closed and store in refrigerator.
  14. Ketchup will keep well for up to 6 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 59.19 Kcal (248 kJ)
Calories from fat 2.31 Kcal
% Daily Value*
Total Fat 0.26g 0%
Sodium 1183.38mg 49%
Potassium 114.87mg 2%
Total Carbs 12.56g 4%
Sugars 8.54g 34%
Dietary Fiber 1.4g 6%
Protein 0.63g 1%
Vitamin C 3.4mg 6%
Iron 0.3mg 2%
Calcium 32.2mg 3%
Amount Per 100 g
Calories 64.19 Kcal (269 kJ)
Calories from fat 2.51 Kcal
% Daily Value*
Total Fat 0.28g 0%
Sodium 1283.49mg 49%
Potassium 124.59mg 2%
Total Carbs 13.62g 4%
Sugars 9.27g 34%
Dietary Fiber 1.52g 6%
Protein 0.68g 1%
Vitamin C 3.7mg 6%
Iron 0.3mg 2%
Calcium 34.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
  • 1

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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