5-Minute Homemade Ketchup Recipe

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Tomato ketchup is one of the most kid-loved foods out there. Some kids (mine!) will eat anything (including liver) with ketchup on it. Unfortunately, most store-bought versions are packed with mystery spices and high fructose corn syrup.

It really is worthwhile to make your own ketchup. The taste, texture, and flavor blow store-bought ketchup out of the water! My kids love how flavorful it is and put ketchup on everything when we have a batch of this in the fridge. This is one well-loved condiment in our house.

Spice Is Nice!

Condiments are not to be ignored in a healthy kitchen. Dried herbs and spices in dressing and condiments bring antioxidant benefits as well as flavor to the table. It’s a nice way too to add variety without reinventing the tried and true meal plan.

Sweet potato french fries, grain-free fish sticks, or chicken fingers are interesting again when served with ranch instead of BBQ sauce … or, with ketchup! Plus there are the ever classic American hot dogs and hamburgers (from grass-fed beef of course).

P.S. Want healthier ketchup but don’t want to make it? Try this organic, unsweetened version from Primal Kitchen!

How to Make Homemade Ketchup

Thankfully, this ketchup recipe is one of the easiest condiments to make at home with basic ingredients. It doesn’t take fancy equipment either. All you need is a blender or food processor.

Some homemade ketchup recipes call for cooking tomato sauce with spices and brown sugar on the stove. I’ve found that simply blending everything together and letting it meld in the fridge works just as well to get that classic tomato flavor.

I make this ketchup every few weeks so I can have it on hand to add to dishes or serve with almost any meat or vegetable (fruit may be taking it too far …).

Ketchup Recipe Ingredients

I use raw honey as my sweetener of choice, but you could also use maple syrup or some stevia for a low-sugar version. It helps mellow the acidity without adding tons of corn syrup (I’m looking at you Heinz ketchup!). The homemade version has an even better ketchup taste than what you’ll find at most grocery stores.

Our family also likes just a pinch of cayenne pepper in this recipe to give it a little heat. You could use black pepper or red pepper instead if preferred. If your family really doesn’t like spicy then skip this ingredient. However, it’s a subtle spicy taste and even my younger kids love it.

Storing Your Ketchup

This recipe keeps in the fridge for about a month just like regular ketchup.

And another bonus: as with most homemade recipes (be it for laundry, beauty, or food), you do the world the additional favor of skipping plastic packaging and using recyclable, reusable containers instead. Not to mention your fridge won’t be cluttered with condiment bottles because you can make just as little or as much as you want.

I usually store mine in a mason jar, but I also found some really cute glass condiment bottles here.

Ready to try your hand at some homemade ketchup?


Easy Homemade Ketchup Recipe

A natural and simple homemade ketchup recipe that kids love.
Prep Time 5 minutes
Total Time 2 hours 5 minutes
Calories 23kcal
Author Katie Wells


32 Servings (2 TBSP)



  • Grind chia seeds in a blender or food processor on high speed for 30 seconds or until finely powdered.
  • Add all remaining ingredients to blender or food processor and blend on high for 2 to 3 minutes.
  • Put in an airtight quart jar and refrigerate 2 hours or overnight to let flavors meld.
  • Store in the refrigerator and use as you would regular ketchup.


Nutrition Facts
Easy Homemade Ketchup Recipe
Amount Per Serving (1 serving)
Calories 23 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 200mg9%
Potassium 185mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 245IU5%
Vitamin C 4mg5%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Can be stored in the refrigerator for at least 1 month.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Other Homemade Condiment Recipes

Just one condiment isn’t enough… here are some other favorite staples your family might enjoy. Use these recipes as a base and adapt the flavors to your family’s taste by adding a pinch of this or a pinch of that.

Maybe challenge yourself to try a new one each month!

  • Mayonnaise – Mayonnaise like Julia Child made it (ok, ok maybe I’m getting a little ahead of myself) with all real food ingredients and no nasty processed vegetable oils
  • Sriracha Mayonnaise – Customized mayo for taste buds that like a little heat, delicious for dipping this healthier version of onion rings
  • Italian Dressing – The classic salad dressing, without artificial additives or preservatives
  • Ranch Dressing – My personal favorite! Cool, creamy, tangy… all the things ranch should be!
  • Asian Ginger Vinaigrette – Asian with a hint of Thai. Drizzle over fish, stir-fry, or this Asian Color Burst Salad
  • Honey Mustard Sauce and Dressing – This 5-ingredient dressing stores well in the fridge, so make a big batch!
  • Lacto-fermented Salsa – An expensive probiotic supplement isn’t the only way to fill your gut with good bacteria. Fermented salsa lasts longer and has great health benefits!

Ever made your own condiments and dressings? What are your favorites to whip up? Please share below!

My kids love ketchup and I don't love the ingredients so we make our own ketchup recipe with tomatoes, vinegar, onion, honey and spices.
Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


162 responses to “5-Minute Homemade Ketchup Recipe”

  1. Ashlyn Avatar

    I followed the recipe exactly and it turned out amazing! My husband really loved the flavor and the consistency was perfect. But I put it in the fridge and the next day it was really thick- thicker than the tomato paste I started with. I tried to mix it up with a spoon and it sort of mixes but I think I would have to put it back in the blender to get any sort of creamy mixture going on again. What can I add or do differently so that I have a creamy ketchup after refridgeration? (I did leave it out on the counter for a couple of hours thinking that maybe it would soften out of the cold, but it didn’t make a difference)

  2. crishia Avatar

    I made this and mine ended up being rather thick and not quite so smooth as normal ketchup. It still has the consistency if the paste. Any suggestions? It’s been sitting in my fridge for a week now.

  3. mimi Avatar

    4 stars
    Hi. Wondering how long this last for once jarred? A month? what is a good estimate of expired date?

    1. Shauna Avatar

      The acidity of the vinegar and tomatoes makes it last for a couple of months, at least. The better question is, “how long does it last until it’s gone?” because that’s the issue we run into with the similar recipe we use — we go through it too quick to find out! 😀

  4. Amanda A Avatar

    I’m wondering exactly how much this recipe makes. I am hoping to make this in my classroom of 20 children.

  5. Robin Avatar

    I made green tomato ketchup for my family about 2 years ago. They loved it. I have tried to grow enough green tomatoes in my garden again but I have a raised bed garden and there just isn’t enough room GREEN TOMATO KETCHUP
    4 c. ground onion
    4 c. ground green tomatoes
    6 sweet red peppers, ground
    12 green bell peppers, ground
    4 c. ground cabbage
    6 c. sugar
    2 tbsp. mustard seed
    4 c. vinegar
    1/2 c. salt
    1 tbsp. celery seed
    1 1/2 tsp. turmeric
    2 c. water
    Grind vegetables using blender or coarse blade of grinder. Sprinkle with 1/2 cup salt. Let stand overnight. Rinse and drain. Combine with remaining ingredients. Heat to boiling. Simmer 3 minutes. Place in sterile jars and seal. About 8 pints.in it. But here is the recipe in case someone wants to try it.

    1. cheri Avatar

      in the comments above she says she gets her tomato paste from tropical traditions and I looked there and see the paste comes in 7 oz, using 3, so 21 oz, not quite 3 cups.

  6. Ron Avatar

    Great recipe, did a couple of mods, used fresh from the garden tomatoes, and also cooked down due to that for about 4 hours on low heat. Let chill overnight in fridge, great taste and you know what is in it.

    RE; The side discussion on GMO’s. Glad I live in the EU, GMO’s are banned, as is GH in the food supply and antibiotic doping for non sick animals. And for the most part (I live part time in Greece and part time Cape Cod) i can buy local. Most of my food is grown or raised within 50Km of where I live in both locations.

    The USA has it so wrong when it comes to our food supply. Just research illness and obesity rates from the 50’s and 60’s (pre GMO, GH, etc) and today’s rates. What has changed? Our food supply, and the processed crap. When I grew up limited allergies, limited incidents of Downs, ADD, and other birth defects, and mental disorders that before only occurred very infrequent.

    Just Saying – Know what you eat


  7. Corinne Nussbaum Avatar
    Corinne Nussbaum

    How big are the cans you use? I have some 6 oz cans but I’ve seen other sizes

  8. Kelly Avatar

    5 stars
    Thanks for the recipe! I was pleased to discover that I had all the ingredients on hand, and it took only a few minutes to make in the vitamix. My 2 and 3 year old noticed the color was darker than commercial ketchup, but had no qualms with the flavor. I liked it! Thanks for the recipe.

  9. pipdawg Avatar

    Good Morning
    Thanks for the recipe. 1860 question though. If I want to use my fresh tomatoes, how many would I use? What is the conversion between paste and fresh tomatoes?

  10. Heather Avatar

    ok I think I did something wrong…….when I originally blended it, it was a little thicker than regular ketchup, but still pourable (and tasted fab!). After being in the fridge for a day or 2, it turned into a HARD lump, and the water/vinegar separated. Can anyone give me a hint as to what I did wrong??

  11. Kristen Avatar

    Oh my…who cares if the tomatoes are GMO or not.. I have YET to find a ketchup that doesn’t contain sugar and if it doesn’t it has corn.. yikes!! We are on the GAPS diet.. so I may try this recipe w/out the molasses at all.. we shall see. My son really misses ketchup 🙁

  12. Patsy Kennard Avatar
    Patsy Kennard

    Mom used to make and can homemade ketchup every summer. it was some of the best ketchup I have ever had. It had a little bit of a sweet taste but it was delicious. Wish I still had that recipe. It lasted forever since she canned it in Mason Jars.

  13. Amanda Avatar

    Awesome! Is this ketchup recipe able to be canned? If so what pressure and how long?


  14. Julie Avatar

    Has anyone tried replacing the chia seeds with gelatin, and if so, how did this work out? Thanks!!

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