Fresh Tomato Ketchup Recipe: Homemade in 90 Minutes

Make vibrant, preservative-free tomato ketchup in just 90 minutes using 6 simple ingredients—no artificial colors or high-fructose corn syrup needed. This authentic recipe yields 4 cups of rich, tangy ketchup with balanced sweetness and depth of flavor that surpasses store-bought versions.

Why Fresh Tomato Ketchup Beats Store-Bought

Commercial ketchup often contains high-fructose corn syrup, artificial preservatives, and mysterious “natural flavors.” When you make ketchup from fresh tomatoes, you control every ingredient while unlocking complex flavors that develop during the slow simmering process. The USDA National Center for Home Food Preservation confirms that properly prepared and canned tomato products maintain safety when following tested procedures.

Your Ketchup-Making Roadmap

Follow this practical sequence to avoid common pitfalls. Unlike generic recipes that skip crucial details, this guide addresses each decision point you'll encounter:

Phase	Key Decisions	Time Required
Planning	Tomato selection, equipment check	15 minutes
Preparation	Peeling technique, ingredient prep	20 minutes
Cooking	Simmering duration, consistency check	45 minutes
Storage	Canning method, shelf life	10 minutes

Planning Your Ketchup Project

Choose ripe, flavorful tomatoes—Roma varieties work best due to their thick flesh and lower water content. Avoid underripe or overripe specimens. You'll need 3 pounds (1.4 kg) of tomatoes to yield 4 cups of finished ketchup. According to historical food records from the National Institutes of Health Food Composition Database, traditional ketchup recipes evolved from 19th century mushroom and walnut versions before tomatoes became standard in the 1870s.

Essential equipment includes:

• Large stainless steel pot (avoid aluminum which reacts with acids)
• Food mill or fine mesh strainer
• Wooden spoon (metal can impart metallic taste)
• Half-pint canning jars with new lids

Preparation: Setting Up for Success

Cut tomatoes into quarters and remove tough cores. For efficient peeling, score an “X” on the bottom of each tomato, then submerge in boiling water for 30 seconds before transferring to ice water. The skins will slip off easily. This technique preserves maximum flavor compounds compared to canned tomato alternatives.

Your ingredient ratios are critical for both taste and safety:

• 3 lbs (1.4 kg) fresh tomatoes, peeled and chopped
• 1 cup (240ml) apple cider vinegar (5% acidity)
• 3/4 cup (150g) organic cane sugar
• 1 tsp (5g) fine sea salt
• 1/2 tsp (1g) onion powder
• 1/4 tsp (0.5g) ground cloves

Cooking Process: Building Flavor Depth

Combine all ingredients in your pot and bring to a gentle simmer over medium heat. Reduce heat to low and maintain a bare simmer—vigorous boiling causes flavor degradation. Stir occasionally to prevent sticking. After 45 minutes, the mixture should reduce by half and coat the back of a spoon.

Pass the mixture through a food mill to remove seeds and any remaining skin fragments. Return to clean pot and simmer another 10 minutes to achieve proper consistency. The National Center for Home Food Preservation emphasizes that maintaining proper acid-sugar balance (minimum 2.5% acidity) prevents bacterial growth in canned tomato products.

Storage: Ensuring Safety and Quality

For shelf-stable storage, process filled jars in a boiling water bath for 15 minutes. Properly canned ketchup maintains quality for 12-18 months. Refrigerate after opening and use within 3 weeks. If not canning, store in airtight containers in the refrigerator for up to 3 weeks.

Flavor develops significantly after 2 weeks of storage as the spices fully integrate. This maturation process explains why homemade ketchup tastes noticeably better at the end of the season than when first made.

Troubleshooting Common Issues

Too thin? Simmer uncovered 5-10 minutes longer to reduce further. Too thick? Stir in 1-2 tablespoons of vinegar. Not tangy enough? Add 1/4 teaspoon vinegar per cup and reheat. Too sweet? Balance with additional vinegar and salt.

Remember that tomato acidity varies by variety and ripeness. When in doubt about safety, measure pH with test strips—properly prepared ketchup should register below 4.2 on the pH scale according to USDA canning guidelines.

Can I use green tomatoes for ketchup?

Yes, but expect a sharper, less sweet flavor profile. Green tomatoes require additional sugar (add 1/4 cup more) and longer cooking time to develop sweetness.

Why is vinegar necessary in tomato ketchup?

Vinegar provides essential acidity that preserves the product and prevents bacterial growth. It also balances sweetness and enhances tomato flavor through chemical interaction with lycopene.

How do I know if my homemade ketchup is safe to eat?

Properly prepared ketchup should have a pH below 4.2. Check seals on canned jars (lids shouldn't flex when pressed), and discard if you notice mold, off-odors, or bubbling liquid.

Can I reduce the sugar in this recipe?

You can reduce sugar by 25% without compromising safety, but sugar contributes to both flavor balance and preservation. Never eliminate sugar completely as it affects the product's acidity balance.