Could you tell by now that we’re sauce people? It’s a full-on obsession. And one of our most favorite sauces is ketchup, because fries exist and they can’t be eaten dry — that’s just a fact. That and burgers + ketchup = match made in heaven.
However, we hadn’t perfected a homemade ketchup yet, so we got to work. We tested so many variations: tomato purée vs. tomato paste, fresh onion vs. dried onion, dates vs. maple syrup, and more. And amazing news: We cracked the code!
This 1-pot homemade ketchup is so easy to make, fresh and bright with tomato flavor, and naturally sweetened with maple syrup. The result is a perfectly balanced tomato ketchup with tanginess, sweetness, and saltiness. Swoon! Perfect for all your burger and fry needs and beyond! Let us show you how it’s done!
Who Invented Ketchup?
It’s believed that the word ketchup originated from the Chinese word kê-tsiap. But the Ancient Chinese condiment was much different than the tomato-based product we’re familiar with today. It was a salty, fish-based condiment, and it spread from China through British trade routes and evolved greatly along the way. Versions included a wide range of ingredients like mushrooms, walnuts, lemons, plums, oysters, and even anchovies.
So when did tomatoes come in? A Philadelphia scientist, James Mease, is credited with the invention of a tomato-based ketchup recipe in 1812. Soon after, in 1876, the famous Heinz brand introduced its version, adding vinegar for preservation. And today, ketchup is in 97 percent of US households, and Heinz sells over 650 million bottles each year! You can take a deeper dive into the history of this popular condiment here.
How to Make Ketchup
Our homemade, naturally sweetened (no high fructose corn syrup!) version involves simmering tomato purée (or crushed tomatoes) with vinegar, maple syrup, and spices. We prefer using a tomato product that contains just tomatoes because added citric acid can detract from the bright tomato flavor.
For vinegars, we used white vinegar for its classic, pungent flavor but also included apple cider vinegar for its natural sweetness. Onion and garlic powders, salt, and allspice infuse the ketchup with even more flavor.
Once thickened and cooled, it’s ready to use right away or store for later! It will keep in the refrigerator for two weeks but can also be frozen in an ice cube tray so it’s quick and easy to defrost a serving whenever you want one.
We hope you LOVE this homemade ketchup! It’s:
Tangy
Sweet
Bright
Fresh
Versatile
& Classic!
Keep it on hand for all your favorite ketchup-slathering needs. It’s perfect with French fries, vegan burgers, breakfast sausage, and beyond!
More Homemade Condiment Recipes
- Easy Vegan Aquafaba Mayo
- Easy Homemade Sriracha (15 Minutes!)
- Whiskey BBQ Ketchup
- Easy Vegan Tartar Sauce
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Homemade Ketchup (Naturally Sweetened!)
Ingredients
- 1 (14-ounce) can tomato purée or crushed tomatoes (make sure the only ingredient is tomatoes!)
- 1/3 cup maple syrup
- 1/4 cup white vinegar
- 2 Tbsp apple cider vinegar
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 3/4 tsp sea salt
- 1 pinch allspice
Instructions
- If using crushed tomatoes and you want very smooth ketchup, place all ingredients in a small blender and blend until creamy and smooth. Otherwise, proceed to step 2.
- Place all the ingredients in a medium saucepan and stir until well combined, then turn the heat on medium low. Stir gently until everything comes to a light simmer, then cover and reduce heat to low.
- Let simmer for 45 minutes to 1 hour, or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.
- Once reduced, use a teaspoon to remove a spoonful from the saucepan, and let it cool on the counter — you want to taste it cooled for accurate adjustment! Taste and adjust if desired, adding salt to taste, more vinegar (1 Tbsp at a time) for tang, more maple syrup for sweetness, or more onion powder for more savory notes.
- Enjoy with French fries, vegan burgers, breakfast sausage, and beyond! Will keep covered in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months (frozen into ice cube molds).
F. says
Hi, I really want to try this recipe but I don’t like to use canned products. Can I use tomato puree or buy tomato passata instead? It comes in clear glass bottles.
Yes, it’s totally fine if the tomato purée is in a glass bottle vs. can. Enjoy!
linda says
can i make this with fresh tomatoes? how how many pounds for a small batch
Hi Linda, we haven’t tested it with fresh, but it might work if they’re really flavorful and you cook them down first. We aren’t sure how many pounds you’d need, but after cooking it down, you’re looking for ~1 1/2 cups. Let us know if you try it!
Suzy Symes says
I have made this a number of times. My grandson said he couldn’t tell the difference between this store bought ketchup. I like the fact that by making this, I have circumvented any high fructose corn syrup by any name.
As an aside I am very disturbed when people make useless, negative comments. There are ways of saying something wasn’t to one’s liking without being rude!
Aw, we’re so glad you and your grandson enjoy it, Suzy! Thank you so much for your support! xo
Stacey says
I tried making this recipe because of the cost of organic ketchup at the stores these days, and I’m soooo glad I did. I now wait until the 28oz tomato sauce cans go on sale and then make a double batch. I’m using regular sugar instead of the maple sugar also for cost reasons. I don’t have allspice- but found a substitution recipe online for that with cinnamon, cloves and nutmeg. This tastes better than anything you buy in the store… I can just eat it off the spoon lol.
Amazing! We’re so glad you enjoy it, Stacey. Thank you for the lovely review and for sharing your modifications! xo
Britt says
Hi! Can you use distilled white vinegar or does it need to be regular white vinegar?
Hi Britt, distilled white vinegar is perfect for this recipe!
Jess says
This is delicious! , I used a sugar free maple syrup, a can of diced Chilli and herb crushed tomatoes and blended it. Soooo yummy thank you.
Thanks for the review, Jess!
yaz says
very watery and unsatisfactory. i feel deceived and betrayed by the promise if lovely ketchup. i am utterly devastated. i fed it to my cat and he was sick
Bummer. Sorry it didn’t work out for you!
Shantelle Bachman says
Can you waterbath can the remainder for longer preservation?
Hi Shantelle, we haven’t tested that and aren’t sure!
Atara Dahan says
I’ve tried a different recipe of “healthy ketchup” before and it tasted like vinegary tomatoes. Does this recipe taste like real ketchup?
Thank you so much
Hi Atara, we attempted to make this ketchup taste like classic Heinz ketchup! Let us know what you think if you give it a try!
Atara Dahan says
Amazing!
I should have made more, it got finished so fast.
Just trying to figure out how to sub a different sweetener since maple syrup is so expensive here.
Thinking maybe honey + maple syrup, or just honey.
What do you think?
Atara Dahan says
because I can’t find agave in the suprmarket.
ps – my husband said it’s the best ketchup he ever tasted
Hi Atara, we are so glad you and your husband enjoyed it! You could try substituting honey and maple syrup. We think all honey might be too flavorful in this recipe. Hope this helps!
Lashawna Osley says
What can you sub if you don’t have apple cider vinegar?
Hi Lashawna, you could try adding a little extra white vinegar and more maple syrup, but the flavor balance will be a little different. Hope that helps!
Husnaa says
Hi there
I absolutely love all your recipes! Just found out I’m gluten intolerant so I’m loving browsing through all your recipes
Just wanted to find out if onion powder is necessary or if we can leave it out?
Also can I substitute maple syrup for honey?
Thank you!
Hi Husnaa, we haven’t tried without the onion powder, but it would probably be okay. We think the flavor of honey would be too strong, but we aren’t certain! Another option would be agave. Hope that helps!
Atara Dahan says
how much agave would i put?
1/4-1/3 cup
Anne says
My whole family is allergic to maize-corn and sensitive to everything made from it from sweeteners, alchohol, vinegar, as flour or binding agent/ thickener can make us sick. So imagine my joy at finding minimal fuss recipes for food other people might even eat I didn’t have to create myself from trial and error !_! (Yay & joy)
I have your cookbook on my wish list.
Aw, we’re so glad the recipe is helpful, Anne! Thank you for sharing! xo
Kate says
I can’t do garlic, is it essential or just used to add a layer of flavor?
Hi Kate, you can definitely leave it out and it will still be delicious!
Samantha says
I fancy making this but wondered if there is any way to preserve it without freezing so that it lasts longer as I would never eat it all in 2 weeks. Thanks!
Hi Samantha, we don’t have much experience with canning, but it could probably be canned! You might need to look up a recipe specific to canning though if going that route (for food safety). Hope that helps!
Sabrina says
Yum! This tastes just like ketchup but way healthier. I bought whole tomatoes instead of crushed by accident but it ended up working out well, I just had to blend more. I am going to make your new veggie burger recipe today so I can’t wait to eat it with the ketchup. Thank you!
Woohoo! Sounds like the perfect combo to us. Thanks for the lovely review, Sabrina, we’re so glad you enjoyed! xo
Anna says
This recipe is a hit! Delicious, the whole family loved it. Shared it with others and rave reviews all around. Thank you!
Amazing! We’re so glad to hear everyone enjoyed it, Anna. Thank you so much for sharing! xo
Marie Feeley says
This seems like just another of your wonderful, yummy, creative and artistic recipes.
Would it be possible to make this in the INstant Pot.
I wouldnt be able to stand over the pot for so long.
Thank you a million times for all of your great recipes.
Aw, thank you for your kindness, Marie! We aren’t sure about using an Instant Pot because it wouldn’t allow the liquid to evaporate and thicken the ketchup. But as long as the heat is low enough and you’re nearby to stir every 10-15 minutes, there’s no need to stand over the pot!
June says
Just made it and it tastes great. Cannot wait to try this on a burger. Thanks for all the delicious recipes you come up with!
Thank you so much for the lovely review, June! We’re thrilled you enjoy our recipes! xo
Sahara says
I make an ‘instant’ ketchup with just 4 ingredients:
Tomato paste (Italian is best)
Apple cider vinegar
Honey
Sea salt
The balance of salt, sweet, and tart depends on your taste
Atara Dahan says
how much of each?
Caitríona O'Leary says
Thank you so much for your work! Your missives in my inbox always make me happy – and the recipes are so good!
xoxo!
Mrinal Dossal says
What can I use instead of vinegar as I don’t use it in my cooking ??!!!!!
Hi Mrinal! Unfortunately vinegar is pretty important for this recipe, it’s a big part of what gives ketchup its classic taste! That said, it’s possible that lemon juice could work in place of vinegar, though it won’t be as tart and we haven’t tried it. Let us know how it goes if you give it a try! xo
Bev says
Can I use fresh tomatoes from my garden.
Hi Bev! We haven’t tried this with fresh tomatoes, but we think it would work! We’d suggest cutting them, placing them in a colander to drain excess liquid, and then blending them in a high speed blender before starting the recipe. Let us know how it goes if you give it a try! xo
Andrea says
The homemade ketchup is OUTSTANDING! When I made the ketchup and when I make any of your recipes I follow your directions down to a T! Your recipes are your masterpieces and someone always asks can I sub this or that….it’s like asking if you can make the Mona Lisa a blonde. Get another recipe that is more to your liking. It seems that people forget how much sweat and tears goes in to food preparation. Coming up with ideas videos recipes…Minimalist Baker is tops in my kitchen! Thank you for the delicious recipes and hard work!
Aw, you are so kind, Andrea! xoxo!
Jennifer says
I know this is going to sound a bit crazy but do you think I could sub roasted red peppers for the tomatoes? Do you think this would work? I am allergic to tomatoes and have made your Romanesco sauce several times and it tastes bright and acidic like tomato sauce. Which makes me wonder if this would work with roasted red peppers. Thank you so much! Your site, insta, and cookbook are a wonderful and cherished part of my everyday life as a GF/Vegan!
Hi Jennifer! Thank you so much for the lovely compliments – we’re so happy you enjoy everything so much! We haven’t tried this with roasted red peppers, but it might work! We’d recommended blending them to a saucy consistency before adding them to the other ingredients. Let us know how it goes if you give it a try! xo
Suzanne says
Is there a suitable alternative to the white vinegar? Would using all apple cider vinegar spoil the flavor?
Thank you!
(I love your recipes!)
Aw, thanks Suzanne! White vinegar will give it that more classic ketchup taste without adding sweetness, while apple cider vinegar is naturally a little sweet. If you want to use all apple cider vinegar, we’d suggest reducing the maple syrup and adding to taste. Let us know if you try it!
Guggu says
I tired using fresh tomatoes instead and it turned out to be chunky and thick. I wonder if there are any tips if using fresh tomatoes instead of canned.
Hi there! So sorry this didn’t work out for you, it’s possible it could help to blend the finished ketchup in a high speed blender to remove any chunks! xo
Jennifer Friedmann says
I used the recipe for ketchup and subbed fire roasted red peppers (grilled red peppers over open flame, seal in bowl with cling wrap, peel skin, remove seeds, retain all water to add to vitamix). Added a 3rd Tbsp ACV, about 2 Tbsp more maple syrup, and went with a full tsp of sea salt. Cooked it an extra 15 minutes (1 hour 15 minutes) I added the extra ingredients after the first 1 hour after tasting, adjusted and added 15 minutes. I will probably just simmer for 1 hour next time as I have the right amounts. Then cooled to room temp, the pepper flavor mellowed brilliantly over night and it is perfect this morning. Will be my 100% go to “Pep-tchup”. My only big question is, will this still be fridge friendly for 2 months, or did the peppers reduce that? Thank you!! I posted a photo on my insta and tagged MB!
AMAZING! We’re so glad it turned out well, Jennifer! Thank you for letting us know. The peppers are less acidic than the tomatoes, so we don’t think it will keep quite as long in the refrigerator. But if you freeze it in an ice cube tray, it shouldn’t have any trouble keeping for 2 months. Hope that helps!
Aishah says
What can you use instead of maple syrup?
Hi Aishah! We haven’t tried this without maple syrup, but we suspect agave nectar would work best as an alternative. Even if you aren’t vegan, we wouldn’t recommended honey because it might be too flavorful, and cane sugar might work but could change the consistency. Let us know how it goes if you give it a try! xo