Homemade Ketchup with Fresh Tomatoes

Homemade Ketchup with Fresh Tomatoes

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From: EatingWell.com, July 2018

Making homemade ketchup with fresh tomatoes is a great way to take advantage of a late-summer tomato crop. Typical commercial ketchup is high in sodium and has a surprising amount of sugar, but this flavorful homemade version has only about one-third of the sodium and just a hint of sweetness from maple syrup.

Ingredients 56 servings

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Original recipe yields 56 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, diced
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon tomato paste
  • 6 large ripe Roma tomatoes, diced (1½ -1¾ pounds; about 5 cups diced)
  • ½ cup red-wine vinegar
  • ¼ cup maple syrup or brown sugar
  • 1½ teaspoons salt
  • 1 teaspoon ground pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves (optional)


  • Prep

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook, stirring, for 2 minutes more. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes and their juices, vinegar, maple syrup (or brown sugar), salt, pepper, allspice, ginger and cloves, if using. Bring to a simmer. Reduce heat to maintain a simmer and cook until the tomatoes break down, 25 to 30 minutes. Let cool for about 1 hour.
  2. Transfer the mixture to a blender and blend until very smooth. Taste and adjust sweetness and acidity, adding more maple syrup (or brown sugar) or vinegar, if you like. Transfer to a clean mason jar.
  • To make ahead: Refrigerate for up to 1 month.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 11 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 cholesterol; 1 g sugars; 1 g added sugars; 60 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 65 mg sodium; 26 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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