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. Source:, July 2018

Sylvia Fountaine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

11 calories; 0.5 g total fat; 0.1 g saturated fat; 65 mg sodium. 26 mg potassium; 1.5 g carbohydrates; 0.1 g fiber; 1 g sugar; 0.1 g protein; 60 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 3 mg calcium; 2 mg magnesium; 1 g added sugar;