Make Ketchup from Tomato Sauce: 5-Ingredient Recipe

Transform basic tomato sauce into delicious homemade ketchup in just 20 minutes with this simple 5-ingredient recipe. You'll create a healthier, preservative-free condiment with customizable flavor intensity—perfect for burgers, fries, or dipping—using pantry staples you already have.

Many home cooks wonder how to make ketchup with tomato sauce when they're out of store-bought bottles. The good news is that tomato sauce serves as an excellent base for homemade ketchup since it already contains cooked tomatoes, which form ketchup's foundation. Unlike starting from fresh tomatoes, using tomato sauce significantly reduces preparation time while maintaining authentic flavor.

Why Tomato Sauce Makes the Perfect Ketchup Base

Tomato sauce and ketchup share similar tomato foundations, but differ in seasoning and consistency. Ketchup contains vinegar, sweeteners, and spices that transform basic tomato flavor into that familiar tangy-sweet profile. The key to conversion lies in understanding the critical ratio of acid to sugar that defines ketchup's distinctive taste.

According to the FDA's guidelines for acidified foods, proper ketchup must maintain a pH below 4.2 for safe consumption. Our recipe carefully balances vinegar and sugar to achieve this while creating that signature ketchup flavor profile.

What You'll Need: Simple Pantry Ingredients

This recipe requires just five basic ingredients you likely already have:

• 1 cup (240ml) plain tomato sauce (no herbs or seasonings)
• 2 tablespoons (30ml) white vinegar or apple cider vinegar
• 2 tablespoons (25g) granulated sugar (adjust to taste)
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Pinch of salt

Ingredient	Function in Ketchup	Substitution Options
Tomato sauce	Provides tomato base and thickness	Tomato paste diluted with water (1:1 ratio)
Vinegar	Creates tanginess and preserves	Lemon juice (use 1:1 ratio)
Sugar	Counteracts acidity, adds sweetness	Honey, maple syrup (use 3/4 amount)

Step-by-Step Conversion Process

Step 1: Combine Ingredients Properly

In a small saucepan, combine all ingredients over medium heat. Whisk thoroughly to ensure even distribution of spices. The National Center for Home Food Preservation recommends maintaining a 2:1 ratio of tomatoes to vinegar for proper acidification in tomato-based condiments.

Step 2: Simmer to Develop Flavor

Reduce heat to low and simmer for 15-20 minutes, stirring occasionally. This critical step allows flavors to meld while reducing excess moisture. Unlike store-bought versions containing high-fructose corn syrup, our natural sugar caramelizes slightly during simmering, creating deeper flavor complexity.

Step 3: Adjust Consistency and Taste

After simmering, check consistency. For thicker ketchup, continue simmering 5-10 minutes more. For thinner consistency, add small amounts of water. Taste and adjust:

• Too acidic? Add 1/2 teaspoon sugar at a time
• Too sweet? Add 1/4 teaspoon vinegar incrementally
• Needs more depth? Add pinch of smoked paprika

Troubleshooting Common Issues

When Your Ketchup Turns Out Too Thin

If your mixture remains too runny after 20 minutes of simmering, create a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water. Whisk into simmering ketchup and cook 2-3 minutes until thickened. Avoid adding too much thickener, as ketchup should coat a spoon but still pour smoothly.

Addressing Flavor Imbalances

Professional chefs use a simple technique called flavor layering to balance ketchup's sweet-tart profile. If your ketchup tastes one-dimensional:

• Add 1/8 teaspoon allspice for warmth
• Include a pinch of cayenne for subtle heat
• Stir in 1/4 teaspoon Worcestershire sauce for umami

Storage Guidelines and Shelf Life

According to USDA food safety recommendations, homemade ketchup without commercial preservatives should be stored in an airtight container in the refrigerator. Properly acidified ketchup maintains quality for 2-3 weeks when kept below 40°F (4°C).

For longer storage, freeze portions in ice cube trays then transfer to freezer bags. Frozen ketchup maintains flavor for up to 3 months. Always use clean utensils when serving to prevent bacterial contamination.

Why This Method Beats Store-Bought Options

Commercial ketchup often contains high-fructose corn syrup, artificial preservatives, and food coloring. Our homemade version gives you complete control over ingredients, allowing customization for dietary needs:

• Reduce sugar for lower-carb options
• Omit garlic for FODMAP-sensitive diets
• Add chipotle powder for smoky variation

Food science research shows that homemade condiments typically contain 30-50% less sugar than commercial equivalents while delivering fresher, more vibrant tomato flavor.

Can I use tomato paste instead of tomato sauce for this ketchup recipe?

Yes, but you'll need to dilute tomato paste with water. Use a 1:1 ratio of tomato paste to water to achieve the proper consistency before adding other ingredients. This creates a thicker base that may require slightly longer simmering time.

How long does homemade ketchup last in the refrigerator?

Properly stored in an airtight container, homemade ketchup maintains quality for 2-3 weeks in the refrigerator. Always check for signs of spoilage like mold, off-odors, or separation that doesn't remix when stirred before using.

Why does my homemade ketchup taste different from store-bought brands?

Commercial ketchup often contains high-fructose corn syrup, additional preservatives, and standardized spice blends. Your homemade version will have fresher tomato flavor with more pronounced acidity. You can adjust sweetness and spice levels to match your preferred taste profile over several batches.

Can I can this homemade ketchup for shelf-stable storage?

We don't recommend home canning this recipe without proper acidification testing. The FDA requires pH below 4.2 for safe canning of tomato products. Without laboratory testing equipment, refrigeration is the safest storage method for homemade ketchup.