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Homemade Ketchup recipe
Emily Kate Roemer
Cook Time:
30 mins
Prep Time:
10 mins
3 cups

Chef notes

Nutrition (per Tbsp) 13 cal, 0 g pro, 3 g carb, 0 g fiber, 2 g sugars, 0 g fat, 0 g sat fat, 42 mg sodium


  • 1 can (28 ounces) crushed tomatoes
  • 1 small onion, chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup agave syrup or honey
  • 1 1/2-inch piece ginger, peeled and chopped
  • 1 large clove garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves


In blender, combine tomatoes, onion, apple cider vinegar, agave syrup, ginger, peeled and chopped,garlic, salt, black pepper, thyme, cinnamon,allspice, and ground cloves and puree until smooth. Place in medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring, until reduced by half, about 30 minutes. Cool. Store in airtight container, chilled, for up to 1 month, or freeze.