How to Make Ketchup at Home: From Classic Tomato to Banana Ketchup

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Store-bought ketchup is a miracle of modern food science—shelf-stable, consistent, and universally recognizable. But it's also loaded with high-fructose corn syrup, preservatives, and natural flavors (whatever those are). Homemade ketchup, by contrast, is a revelation: brighter, fresher, and far more complex. You can control the sweetness, spice level, and texture, creating a condiment that's uniquely yours.

This guide covers three distinct styles: classic American tomato ketchup, a slow-roasted artisan version, and Filipino banana ketchup—a surprising alternative that emerged during WWII. Whether you're a ketchup purist or an adventurous cook, there's a recipe here for you.

Why Make Ketchup from Scratch?

Commercial ketchup is designed for mass production and long shelf life. Heinz, for example, uses a blend of tomato concentrate, distilled vinegar, high-fructose corn syrup, salt, and "natural flavoring." The result is consistent, but one-dimensional.

Homemade ketchup lets you use real tomatoes (or tomato paste for convenience), adjust sugar levels, and experiment with spices like cinnamon, clove, and cayenne. The cooking process caramelizes the tomatoes and concentrates their natural umami, creating depth that bottled ketchup can't match. Plus, there's something deeply satisfying about making a condiment from scratch—especially one as iconic as ketchup.

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Classic Homemade Tomato Ketchup

This recipe mimics the Heinz profile—sweet, tangy, slightly spiced—but uses real ingredients. It's perfect for burgers, fries, and dipping. The key is balancing sweetness, acidity, and spice while cooking it down to the right consistency.

Ingredients

• 2 lbs (900g) ripe tomatoes, chopped (or one 28-oz can whole tomatoes)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup (120ml) apple cider vinegar
• 1/4 cup (50g) brown sugar (adjust to taste)
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon olive oil

Instructions

1. Sauté aromatics: Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add tomatoes: Stir in chopped tomatoes (or canned tomatoes, crushed by hand), tomato paste, vinegar, brown sugar, salt, and spices. Bring to a boil.
3. Simmer: Reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until thickened and reduced by about half. The mixture should coat the back of a spoon.
4. Blend: Use an immersion blender (or transfer to a blender) and puree until completely smooth. For ultra-smooth ketchup, strain through a fine-mesh sieve to remove seeds and skins.
5. Adjust seasoning: Taste and adjust sweetness (add more sugar), acidity (add more vinegar), or spice. Simmer 5 more minutes if needed to thicken further.
6. Cool and store: Let cool completely, then transfer to a sterilized jar or squeeze bottle. Refrigerate up to 3 weeks.

Yield: About 1.5 cups | Time: 1 hour 15 minutes | Storage: Refrigerate up to 3 weeks

Pro Tip: Use paste tomatoes (Roma or San Marzano) for the best flavor and consistency. They're meatier and less watery than slicing tomatoes, which means less cooking time. If using canned tomatoes, choose whole peeled tomatoes and crush them yourself—they're higher quality than pre-crushed varieties.

Slow-Roasted Artisan Ketchup

This recipe takes ketchup to the next level by roasting tomatoes first, which concentrates their sweetness and adds a subtle smoky depth. It's less sweet than commercial ketchup and has a more sophisticated, restaurant-quality flavor. Perfect for upscale burgers or as a gourmet gift.

Ingredients

• 3 lbs (1.4kg) Roma tomatoes, halved
• 1 large red onion, quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1/3 cup (80ml) red wine vinegar
• 1/4 cup (60ml) maple syrup or honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon sea salt

Instructions

1. Roast vegetables: Preheat oven to 400°F (200°C). Arrange tomatoes cut-side up on a parchment-lined baking sheet with onion quarters and garlic. Drizzle with olive oil and sprinkle with salt. Roast for 45-55 minutes until caramelized and slightly charred.
2. Peel garlic: Let roasted vegetables cool slightly. Squeeze garlic cloves out of their skins.
3. Blend: Transfer roasted vegetables (including any juices) to a blender or food processor. Add vinegar, maple syrup, Worcestershire, smoked paprika, cumin, pepper, and salt. Blend until smooth.
4. Cook down: Pour mixture into a saucepan and simmer over low heat for 20-30 minutes, stirring frequently, until thickened to ketchup consistency.
5. Strain (optional): For silky-smooth ketchup, push through a fine-mesh sieve. For rustic texture, leave as is.
6. Bottle: Let cool and transfer to jars. This ketchup thickens further as it cools.

Yield: About 2 cups | Time: 1 hour 30 minutes | Storage: Refrigerate up to 1 month

Filipino Banana Ketchup (Ketchup ng Saging)

During WWII, tomatoes were scarce in the Philippines, so food technologist Maria Orosa invented banana ketchup as a substitute. Made from mashed bananas, vinegar, sugar, and spices, it's sweeter and fruitier than tomato ketchup but surprisingly similar in flavor. Today, it's a Filipino staple, often dyed red to resemble traditional ketchup. This version keeps the natural golden color.

Ingredients

• 6 ripe bananas (about 2 lbs), peeled and chopped
• 1/2 cup (120ml) white vinegar
• 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) water
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric (for color, optional)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 2 tablespoons rum or bourbon (optional, for depth)

Instructions

1. Cook bananas: In a medium saucepan, combine bananas, water, onion, and garlic. Bring to a boil, then reduce heat and simmer for 10 minutes until bananas are soft and mushy.
2. Blend: Transfer mixture to a blender and puree until completely smooth.
3. Add seasoning: Return puree to the saucepan. Stir in vinegar, brown sugar, salt, turmeric, allspice, and cayenne. Add rum if using.
4. Simmer: Cook over low heat for 20-25 minutes, stirring frequently, until thickened to ketchup consistency. It should coat the back of a spoon and not run immediately.
5. Cool and bottle: Let cool completely. The ketchup will thicken further as it cools. Transfer to a sterilized jar or squeeze bottle.

Yield: About 1.5 cups | Time: 45 minutes | Storage: Refrigerate up to 2 weeks

Cultural Note: In the Philippines, banana ketchup is often dyed bright red with food coloring to mimic tomato ketchup. This recipe keeps the natural golden-tan color, but if you want the traditional look, add a few drops of red food coloring during cooking. Banana ketchup is sweeter than tomato ketchup and pairs beautifully with fried chicken, grilled meats, and Filipino spaghetti.

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Ketchup Storage & Shelf Life

Unlike commercial ketchup, homemade versions don't contain preservatives, so they won't last as long. Here's what you need to know:

• Refrigeration is mandatory: Always store homemade ketchup in the fridge, not the pantry. The high acidity (from vinegar) and sugar help preserve it, but without preservatives, it's perishable.
• Shelf life: Most homemade ketchup lasts 2-3 weeks refrigerated. If it develops mold, off smells, or changes color significantly, discard it.
• Sterilize jars: Use sterilized glass jars (boil in water for 10 minutes or run through a hot dishwasher cycle) to extend shelf life.
• Freezing: Ketchup freezes well. Pour into ice cube trays or small containers, freeze, then transfer to freezer bags. Thaw overnight in the fridge. Good for up to 6 months.

Customizing Your Ketchup

Once you've mastered the basics, experiment with these variations:

• Spicy Ketchup: Add 1-2 tablespoons sriracha, chopped jalapeños, or chipotle in adobo to the base recipe.
• Balsamic Ketchup: Replace half the vinegar with balsamic vinegar for a sweet, complex flavor. Great with grilled vegetables.
• Smoky BBQ Ketchup: Add 1 teaspoon liquid smoke, 1 tablespoon molasses, and extra smoked paprika.
• Mushroom Ketchup: This is the original British ketchup! Substitute tomatoes with 2 lbs sautéed mushrooms, simmer with spices and vinegar, then strain. It's umami-rich and dark brown.
• Date Ketchup: Use dates instead of sugar for natural sweetness. Soak 1 cup pitted dates in hot water, blend into puree, then add to tomatoes.

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The Verdict: Is Homemade Ketchup Worth It?

Let's be honest: making ketchup at home takes time. It's not a quick weeknight project. But the result is undeniably better than anything you'll buy in a store. Homemade ketchup tastes brighter, fresher, and more alive. You can adjust sweetness, spice, and texture to your exact preferences. And there's a certain pride in serving a burger topped with ketchup you made from scratch.

Is it life-changing? Maybe not. But it's one of those small, satisfying kitchen victories that reminds you why cooking matters. Try it once. You might surprise yourself—and your guests—with just how much better homemade ketchup can be.