1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Tomato Ketchup Recipe

User Rating 4.5 Star Rating (2 Reviews)


Homemade tomato ketchup has a fresher, more robust flavor than commercial ketchup because you start with fresh tomatoes and spices.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes


  • 10 pounds tomato, dead-ripe
  • 1 red bell pepper, seeded and chopped
  • 4 large onions, chopped
  • 1-1/2 cups cider vinegar
  • 2 garlic cloves, crushed
  • 1 teaspoon peppercorns
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 5 cinnamon sticks
  • 1 teaspoon celery seed
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne
  • 4 Tablespoons brown sugar, packed firm
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt


Cut tomatoes in quarters and puree them in food processor along with bell pepper. Strain puree through a coarse sieve to remove skins and seeds. (You can dump the puree into a colander and work it through with your hands until there is nothing left in the colander but a dryish pulp of skins and seeds.) Now puree onions, combine with tomato and pepper puree, and pour into a large stainless steel or enameled kettle. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker.

Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into the vinegar in a small pot and simmer covered for 1/2 hour to steep spices in the vinegar. Pour about half the spiced vinegar through a tea strainer into the thickened tomato mixture. Stir. Also add sugar, mustard, cayenne, and salt at this point.

Here is where the tasting comes in. You can adjust any of these ingredients to suit you. You can add more spiced vinegar. Or a little plain vinegar. More or less sugar, mustard, cayenne. Just sort of tinker with it. Cook it some more, stirring often, until it looks like catsup should look. Taste and adjust again. You may notice that it looks slightly curdled. Not to worry. Hit it a lick in the food processor. Smooths right out. Pour into sterile jars leaving 1/8" of head space. Process in a boiling water bath 15 minutes.

Recipe Source: The Only Texas Cookbook by Linda West Eckhardt (Gulf Publishing)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Tomato Ketchup, Member KitchenHeist

Made ketchup for the first time last year. It was great! Tomato season is on again and I am making the most of my ripe tomatoes. I did not change the recipe at all. We all just loved it, as it was a change from regular ketchup we have in Australia. Happy to recommend this recipe.

2 out of 2 people found this helpful.

See all 2 reviews

  1. About.com
  2. Food
  3. Home Cooking
  4. Recipes
  5. Condiment Recipes
  6. Mustard Recipes
  7. Dry Mustard Recipes
  8. Tomato Ketchup Recipe

©2014 About.com. All rights reserved.