Easy Homemade Ketchup Recipe Using Tomato Paste (5 Ingredients)

Create delicious homemade ketchup in just 20 minutes using pantry staples. This simple 5-ingredient recipe transforms tomato paste into smooth, flavorful ketchup with customizable sweetness and spice levels—no fresh tomatoes required.

Looking for a quick ketchup recipe using tomato paste? You've found the perfect solution. This pantry-friendly method delivers restaurant-quality ketchup without the hours-long simmering of traditional fresh tomato recipes. Professional chefs often use this technique when they need consistent flavor and texture without seasonal limitations.

Why Tomato Paste Makes Superior Homemade Ketchup

Tomato paste provides concentrated tomato flavor with consistent acidity—critical for both taste and food safety in ketchup. Unlike fresh tomatoes whose sugar and acid levels fluctuate seasonally, tomato paste offers reliable results year-round. According to the National Center for Home Food Preservation, properly acidified tomato products (pH below 4.6) prevent bacterial growth, making this recipe inherently safer than improvised fresh tomato versions.

Characteristic	Homemade (This Recipe)	Commercial Ketchup
Sugar Content	Adjustable (typically 25-30g per cup)	Fixed (35-40g per cup)
Preservatives	None	Potassium sorbate, sodium benzoate
pH Level	3.8-4.2 (safe range)	3.5-3.9

What You'll Actually Need

This streamlined ketchup recipe requires just five core ingredients you likely already have. Unlike traditional recipes demanding 8-10 components, our chef-tested version focuses on essential elements that create balanced flavor without complexity.

• 1 cup tomato paste (preferably double-concentrated)
• ¾ cup apple cider vinegar (5% acidity)
• ⅓ cup sweetener (maple syrup for depth, or sugar)
• 1½ tsp onion powder (fresh would make texture uneven)
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp cayenne (optional for heat)

Step-by-Step Preparation

Follow these professional kitchen techniques for perfectly smooth ketchup every time:

1. Combine ingredients: In a medium saucepan, whisk tomato paste with ¼ cup vinegar until smooth paste forms
2. Gradual liquid addition: Slowly whisk in remaining vinegar, sweetener, and spices to prevent clumping
3. Controlled simmer: Cook over medium-low heat 15-18 minutes, stirring constantly (critical for proper thickening)
4. Texture refinement: Remove from heat and blend with immersion blender for 20 seconds
5. Final adjustment: Cool 10 minutes, then adjust sweetness/acidity to taste

Customization Guide for Perfect Results

Professional kitchens adjust ketchup profiles for different applications. Try these chef-approved variations:

• Smoky version: Add ½ tsp smoked paprika for BBQ applications
• Kid-friendly: Increase sweetener to ½ cup and omit cayenne
• Spicy arrabbiata style: Double cayenne and add 1 minced chipotle pepper
• Umami boost: Stir in 1 tsp fish sauce (common chef secret)

Storage and Usage Tips

Properly stored in glass containers, this ketchup maintains quality for 4 weeks refrigerated. The FDA recommends acidified tomato products stay below 4.6 pH for safe storage—our recipe naturally achieves 4.0-4.2. Always use clean utensils to prevent contamination.

For best results:

• Let flavors meld overnight before serving
• Thin with warm water if too thick after refrigeration
• Use within 2 weeks for optimal freshness
• Freeze in ice cube trays for long-term storage

Troubleshooting Common Issues

Problem: Ketchup too thin
Solution: Simmer 3-5 minutes longer—tomato paste needs proper reduction to thicken correctly

Problem: Overly acidic taste
Solution: Balance with 1 tsp honey per ½ cup ketchup, then reheat gently

Problem: Separation after storage
Solution: Whisk vigorously—natural settling occurs without commercial stabilizers

Can I substitute tomato sauce for paste in this recipe?

No—tomato sauce contains too much liquid (typically 6-8% solids vs paste's 24-30%). Using sauce would require 45+ minutes of simmering to reach proper consistency and could compromise food safety.

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

Commercial ketchup uses specific tomato varieties and industrial concentration methods. Our recipe matches the flavor profile but lacks high-fructose corn syrup and preservatives found in most brands.

Is water bath canning safe for this recipe?

Only if you verify pH remains below 4.6 after processing. Most home canners should refrigerate instead—improper acidification risks botulism in canned tomato products.

How do I fix ketchup that's too sweet?

Add 1 tsp vinegar per ½ cup ketchup and simmer 2 minutes. The acid will balance sweetness without diluting flavor like adding more tomato would.