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.

Sylvia Fountaine
Source:, July 2018


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

11.1 calories; protein 0.1g; carbohydrates 1.5g 1% DV; exchange other carbs; dietary fiber 0.1g 1% DV; sugars 1.2g; fat 0.5g 1% DV; saturated fat 0.1g; vitamin a iu 60IU 1% DV; vitamin c 1.2mg 2% DV; folate 1.4mcg; calcium 3.3mg; iron 0.1mg; magnesium 1.5mg 1% DV; potassium 26.5mg 1% DV; sodium 65.3mg 3% DV; added sugar 1g.