5-Minute Homemade Ketchup Recipe

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Wellness Mama » Blog » Recipes » 5-Minute Homemade Ketchup Recipe

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. Linda Avatar

    I have been making my own ketchup like this for a few years now. For Bar-b-que sauce I add a teaspoon or more of smoked paprika! And for a Caribbean taste, I add a teaspoon of smoked paprika AND a teaspoon of ginger and sometimes a bit of fresh lime juice. Being a diabetic for 40 years, I finally have my sauces back in my life! ?

  2. Monika Avatar

    I have tip which will turn your ketchup world over. I have never tried doing my own ketchup but in Austria, where I live, we have one amazing brand of ketchup…the only sweetener in it is APPLE SAUCE, no brown sugar or honey, just apples:) and it tastes just perfect!

  3. Mollayy Avatar

    This is absolutely delicious. I was pleasantly surprised. I actually had my doubts about how this would taste (no offense ?) but it’s actually very tasty. I did add just a tinge more agave syrup and water. The consistency isn’t the same as your run of the mill Heinz type ketchup but my ketchup obsessed toddler couldn’t tell the difference. Maybe if I added a little starch it would be smoother? Hmm..

  4. Joe Avatar

    5 stars
    Is there a substitute for the molasses/date molasses/agave syrup? I am a diabetic with kidney disease and I am on a low potassium diet. Both molasses and date molasses are very high in potassium and agave syrup makes you blood sugar go up.


  5. Bree Colbern Avatar
    Bree Colbern

    5 stars
    Okay, first off, I absolutely LOVE this recipe! My family does, too, and that’s definitely saying something. They keep bugging me about when I’m gonna’ make more. So, yeah, this recipe rocks! 😉

    But I do have a bit of a problem; it turned into a bit of a lump in the fridge. 🙁 I wonder if maybe I puree it long enough in the blender? I’m not sure, but I will be making more today. 🙂

    One last thing; in place of the chia seeds, my mom suggested using a bit of arrowroot starch since we didn’t have any chia seeds at the moment. And it worked great!

    Thanks again for the recipe! 🙂

  6. Tom Avatar

    is there a substitute for molasses? I’m not supposed to be eating it due to a sensitivity. Thanks.

  7. Dani Avatar

    Instead of this discussion how hard is it to make your own tomatoe paste???

  8. jenny r Avatar
    jenny r

    2 stars
    I made this and while I’ve loved your other recipes (meatloaf, meatza, etc.), this one didn’t work for us..
    It might be because my spice ratios were off, as I put in a true pinch (with my thumb and index finger) of the last pieces. If I were to measure and be more exact, perhaps it would’ve worked out better for me.

    How much would a pinch be? 1/8 teaspoon to less?

    1. Wellness Mama Avatar

      I usually use between 1/16 and 1/8 for a pinch. But if the taste is off, I would start by adding just a little and working your way up until you achieve the taste you desire. Hope that helps!

  9. Sheila Purvis Avatar
    Sheila Purvis

    4 stars
    My daughter is highly allergic to peanuts, and has developed pretty serious allergy to soy and eggs. She has been developing swollen joints and other ailments after consuming the same foods she has always eaten…esp. corn products. I wondered if it could be because the corn is GMO…and contains soy DNA .

  10. Lisa Avatar

    1 star
    I made this and it did not taste good my husband hated it we went back to using Annie’s Organic Ketchup. also the consistency was not good. I have been making my own mayo and mustard for years thought this would be a good recipe.

  11. Garrison Avatar

    Regarding condiment recipes, here’s mine for ‘Never get tired of it’ salad dressing for one large salad.

    In your (small) food processor or blender, put a good sized tablespoon of Tahini and soy sauce or substitute to taste. (I’m partial to Braggs Enzymes.) Experience (and saltiness) will tell you when you’ve put too much in. Also, press one small-to-medium sized garlic clove, which you should have mashed ten minutes ago. (For anti-cancer properties to maximize) Add just a dibby of water. Experience will tell you the right consistency for your taste, so add a little at a time. Too watery will leave some at the bottom of the bowl and you don’t want to waste any! Enjoy! Also wonderful as a dip for roasted asparagus!

  12. ANNETTE Avatar

    4 stars

  13. Melissa Avatar

    I was looking for a ketchup recipe with little to no sugar and didn’t realize you had one! Super excited to try it, but I have a quick question. Is there a reason why you don’t heat or cook the ketchup? Have you ever tried cooking it? I wonder if that would help meld the flavors and develop depth and help not cause the ketchup not to separate.

  14. Diana Avatar

    Thanks very much for this great recipe. I liked it so much that I browsed your site for other condiments. Thanks for all the great recipes. I looked for Worcestershire sauce recipe but I didn’t find one. Have you come up with a recipe for this?

  15. Jason Avatar

    Never mind this ketchup although good but In our family no sugar of any kind. 1 can pureed tomatoes combined with 1/2 cup of vinager, 1/4 tea spoon garlic powder, 1/4 tea spoon of onion powder. 1 tea spoon canning salt, 1/2 tea spoon pepper.Not coarse.Combine in slow cooker on high, let moisture disapate stir often. when steam starts to leave, remove lid and keep stirring till it stops steaming.Allow to cool overnight. Next day turn back on high re steam for about an hour while stiring only twice. Remove heat and lid let cool. and jar or can or what ever you put it in.I use old mustard bottles or ketchup bottles. If not to be used for a while rinse bottle while wet microwave for 40 seconds.Fill cap and store.

  16. Kathy Avatar

    My hubby is VERY picky and will only eat Heinz . How does the taste compare? Love this site! I’m excited to try recipes.

    1. Jen Avatar

      If your husband is picky, then he probably won’t like it. Personally, I’m not a fan of ketchup. I don’t dislike it, but I can take it or leave it, so this recipe suits me just fine. However, my husband and kids love ketchup and use it a lot. When I made this, they actually preferred to go without ketchup on the foods they normally eat with it. But I still use this ketchup for other things, like as an ingredient in meatloaf, or to make sauce for meatballs–foods where they won’t notice it so much. It works out great! 🙂

  17. john Avatar

    4 stars
    i made the recipe exactly as it is written
    but unfortunately when i jarred it
    all the vinegar drained out of it ( the first time i used it ) .. and i was left
    with semi solid red substance ( still good ) but not really ketchup-consistency .
    we didn’t use a wide mouthed jar, but a ketchup bottle.
    what do you recommend storing it in ?

  18. Jen Avatar

    Is that an actual picture of your ketchup (above) when it’s done? I did this recipe a few days ago. I don’t mind it because I’m not a big ketchup “connoisseur” anyway. lol It tastes fine to me because I really don’t eat much ketchup. But–my family isn’t impressed, and my husband would actually go without than eat this. I followed the recipe exactly, but it does not look like the ketchup above. The consistency is still very similar to the tomato paste, so I just wondered if that’s an actual picture of yours after you make it? I really want to find a homemade recipe that they will all like. 🙁

      1. Jen Avatar

        Hmmm. What brand of tomato paste do you use? Mine doesn’t look anything like that picture, and I followed the directions completely, except for sea salt. I didn’t have any, so I used regular.

  19. Rachel Avatar

    Is it possible to use tomato sauce instead of paste? Other than the consistency, does anyone know how it would affect the recipe? Thanks!

  20. Krystal Avatar

    My son is diabetic and was wondering what the carb count on the Homemade Ketchup would be? For store brands it’s 1 carb for 1 Tablespoon.

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