Homemade Spiced Ketchup with Fresh Tomatoes
A rich, tangy homemade ketchup made from scratch with diced tomatoes, aromatic spices, and a hint of heat from optional jalapeño peppers. This version combines brown sugar's molasses notes with apple cider vinegar's brightness, while warming spices like cloves and allspice add depth beyond typical store-bought varieties. Perfect for burgers, fries, and grilled meats, this condiment develops complex flavors through slow simmering and can be customized from mild to spicy based on pepper preferences.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped(optional)
- 3 cloves garlic, minced
- 1 28 oz can diced tomatoes, with juices
- ⅓ cup brown sugar
- ⅓ cup apple cider vinegar
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire saucesoy sauce + vinegar1 tbsp soy + 1 tbsp vinegar per 2 tbspgluten-free if using tamariadds glutenadds soy
different umami profile
Full guide → - ½ teaspoon chili powder
- ½ teaspoon ground mustard
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt(optional)
Instructions
- 1
Heat oil in medium pot and add onion and peppers if using
- 2
Cook vegetables for 5 minutes until softened
- 3
Add garlic and cook for 1 minute until fragrant
- 4
Add diced tomatoes, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, chili powder, ground mustard, cloves, allspice, black pepper and salt
- 5
Stir ingredients together
- 6
Bring mixture to a boil then reduce heat and simmer for 45 minutes to 1 hour
- 7
Puree mixture with stick blender or transfer to blender in batches until smooth
- 8
Strain through fine mesh sieve to remove solids
- 9
Store in airtight containers in refrigerator
Tips
Use fresh tomatoes when in season for brighter flavor - roughly chop 3.5 pounds to replace canned.
Adjust spice level by using cayenne pepper instead of chili powder or adding multiple pepper varieties.
Double strain for ultra-smooth texture or leave slightly chunky for rustic style.
Good to Know
Store in airtight containers in refrigerator for up to 3 weeks.
Can be made up to 1 week ahead - flavors improve with time.
Serve at room temperature or chilled with burgers, fries, grilled meats, or as desired condiment.
Common Mistakes
Don't skip straining to avoid chunky texture in final ketchup.
Avoid high heat during simmering to prevent scorching and bitter flavors.
Don't over-blend in food processor as it can make mixture too thin.
Substitutions
Gluten-Free Swaps
different umami profile
Full guide →General Alternatives
much hotter
FAQ
Can I make this without the jalapeño for a mild version?
Yes, simply omit the jalapeño pepper entirely for a traditional mild ketchup flavor.
What if I don't have a fine mesh sieve for straining?
Use a regular strainer lined with cheesecloth or coffee filter for similar smooth results.
How long will homemade ketchup keep in the refrigerator?
Properly stored in airtight containers, homemade ketchup stays fresh for up to 3 weeks.