5-Minute Homemade Ketchup Recipe

Katie Wells Avatar

Reading Time: 4 minutes

This post contains affiliate links.

Read my affiliate policy.

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’m on the Yeast Free diet and am making my own ketchup recipe and liking it better then store bought
    I purchased Coconut sugar and will use that in my next time making ketchup.
    Love your Posts!
    THX Linda

  2. Jaclyn Avatar

    Katie! I love your podcast & your dedication to spread the health! I’m watching – what the health – have you watched this? I would LOVE your opinion on this documentary.
    xxxxx – Jaclyn

    1. Katie - Wellness Mama Avatar

      Thanks 🙂 I’m working on a whole post on this, but Dave Asprey has a good summary post here: https://blog.daveasprey.com/what-to-tell-your-friends-about-the-claims-from-what-the-health/ In short, I think they make some illogical assumptions and cherrypick data. Also, the one trend I can see in the last few years is that medicine and health are moving toward personalization and variation and that we are all so different and individual. For instance, I get B12 deficient without eating enough meat, but also found out I have the FTO gene that make saturated fat really harmful for me (even though it is great for most people), so I have to stick to lean meats and add avocado, olives, olive oil, and other healthier oils to get enough fats.

  3. Amanda Rischmiller Avatar
    Amanda Rischmiller

    4 stars
    This is so yummy! I followed the recipe to a “T”; well ok, lowercase “t”. I can’t have ACV so I used rice vinegar instead and it was delicious. The kiddos helped make it and we all felt like champs until… the next day I pulled it out of the fridge to use and it gelled?? Does anyone know why this happened? This is a little over my head….

  4. Kath Avatar

    I don’t bother with the blender, unless I add chia seeds. I just pour all the ingredients into a mason jar and shake, shake, shake. No muss, not much dishwashing.

  5. Margaret Avatar

    Please be more accurate in your statements. There are NO GMO tomato varieties.

  6. Jessica Mudge Avatar
    Jessica Mudge

    5 stars
    Loved this! The allspice/cloves/cinnamon/cayenne give it a depth of flavor well beyond that of normal ketchup. I was making this to use in a BBQ sauce, so I added a little more cinnamon than called for; if I was making this for potatoes I would use a little more onion/garlic and might omit or lesson the ‘sweet’ spices.

    I froze the leftovers in a muffin tin (1/4 each) for future use in recipes.

  7. michelle Avatar

    1 star
    I was pretty excited about making this at home. I really didn’t like this recipe. It’s going to be different but it wasn’t a flavor I liked. Bummer! Normally I love her recipes! 🙂

  8. Bria Avatar

    5 stars
    I love how you added the “GMOhighfructosecornsyrup” part in there like a cough or hiccup. Every single time someone asks the ingredients of the “wonderful dish” I made there is always a scoff at my list of healthy, organic foods.

  9. Randolph Chin-Quee Avatar
    Randolph Chin-Quee

    Thanks for the ketchup recipe will have to make it and I did get a chuckle about the GMO cornsyrup that they use in the regular ketchup, I just learned something today. I also don’t buy any processed foods or use any GMO oils for cooking, also it takes me a little longer to grocery shop as I read what’s in the foods I purchase. If it says corn syrup or canola or vegetable oil in it I just put it back on the shelf. Recently I got a pressure cooker and I am using it to cook with. I also like that I can cook dry beans in it and it only takes 40 minutes plus the time for the pressure to release by itself and they come out tender. The first time I did it they were still hard anyway I used the wrong time of 15 minutes, I learn as I go, I want to get away from canned foods as much as possible and eat more healthy foods that are not GMO’s. Anyway I do like your recipes including the ones to make your own instead of buying it, when you make it yourself you cut out the unhealthy ingredients and that I like.

  10. Marjorie Avatar

    Thank you for your recipes. One thing I would prefer to do if making your ketchup is to use fresh tomatoes to which I have removed the seeds but before that. Put the tomatoes into hot water for a few minutes to remove the skin.
    Thank you for sharing all your wonderful posts

  11. Tara Avatar

    Thanks for the condiment recipes, especially the ketchup. My family also eats ketchup on everything! There are so many “nasties” in condiments. I would like to make them all homemade, but unfortunately hubby is already addicted to those condiment “nasties”

  12. carol battisti Avatar
    carol battisti

    For anyone who values the Word of the Creator of the universe in the Scripture …

    Gen 1:12 – And the earth brought forth grass, and herb yielding seed after his kind, and the tree yielding fruit, whose seed was in itself, after his kind: and God saw that it was good.

    GMO technology violates the Biblical principle of everything reproducing after its own kind.

  13. Robert Avatar

    Would it be practicable to make ketchup by souring tomatoes (slicing, salting, & letting them bacterially ferment “lambically”, i.e. w/o starter culture) rather than adding vinegar? Or does that tke so long as to be worthless other than as a gee-whiz exercise?

    1. kati Avatar

      That is what I did instead of using vinegar…I made homemade tomato paste and fermented it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating