The store-bought ketchup doesn't come close to our Old-Fashioned Tomato Ketchup. This vintage recipe is mom's recipe during the summer bounty of tomatoes in Dad's Garden.
The recipe is super easy and with some old tools or even some of the more modern-day equipment, you'll have the best-tasting homemade ketchup on the planet.
Mom used a food mill to get rid of all the seeds and some of the skins, so that's a great tool to invest in for this recipe.
During a good sale on tomatoes, or if you're lucky enough to raise a garden during the summer, this is a treat.
Don't worry that it makes too much, it freezes perfectly in small containers for up to 6 months or you can cut this recipe in half.
If you love homemade condiments and sauces, try our 24 kinds of Chicken Wing and Dipping Sauce Roundup also very easy recipes to make from scratch.
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Why Make Ketchup from Scratch?
- Any kind of condiment that is homemade is the best because you know exactly what's in it!
- It's less expensive than the store-bought brands, with all-natural ingredients and so much fresher in taste.
- The best part is how easy this is to make and we even have a slow cooker version that will make you a believer that this ketchup is so much better than any bottled from the store kind are.
- Homemade ketchup over buying it in a store on a shelf is no contest, hands down.
- Made from scratch ketchup will be the winner every time you serve it as a dipping sauce.
- It makes burgers and fries, and some even love it on eggs or hotdogs!
- This ketchup from scratch is even a great use mixed into your favorite ground beef recipes like a meatloaf before baking, ( it will make it moist) when it calls for tomato sauce and adds loads of flavor!
- Don't worry if the recipe makes way too much you can cut the recipe in half, can it in mason jars, or freeze it!
See Our Easy Step-by-Step Processes Before you Begin
- In a large stockpot or Dutch oven, add the vegetables and simmer for around 35 to 40 minutes until they're tender.
- Cool slightly (for handling reasons not to get burned) and pour the mixture into a food mill or tools for straining seeds and skins.
- Place the mixture back into the pot and boil the strained mixture adding the rest of the ingredients until it becomes thick (this usually takes around 15 minutes or more) as the liquids need to evaporate.
- Note: If any seeds or skins remain it is possible you will have to add again to the food mill to get it smoother.
- Cool. Ladle into Mason jars.
- Ketchup will keep 3 weeks in the fridge or 6 months in the freezer.
Tips on Serving Homemade Ketchup
- On Stuffed Cheese Burgers or Butter Burgers
- Dipping French Fries
- For making Sloppy Joe recipes
- Adding to Meatloaf recipes
- Kids love them on Chicken Nuggets
Shopping List to Make Homemade Ketchup
- peeled ripe tomatoes (around 8 pounds)
- green peppers chopped
- red peppers chopped
- white onions chopped
- granulated sugar
- white vinegar
- salt
- ground clove, ground allspice, ground cinnamon, and ground mustard
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Easy Homemade Ketchup Slow Cooker Method
- Place the tomatoes in a slow cooker, add spices and seasonings, and mix evenly.
- Set the heat on the slow cooker to high for around (10 to 12 hours), stirring every hour.
- When warm add this mixture of ketchup in the food mill or in a blender when cooled until it comes out smooth.
Yield: 60
Old Fashioned Homemade Ketchup
Store-bought ketchup doesn't come close to our Old-Fashioned Tomato Ketchup. This vintage recipe is a winner!
Prep time: 15 MinCook time: 55 MinInactive time: 20 MinTotal time: 1 H & 30 M
Ingredients
- 48 peeled ripe tomatoes (around 8 pounds)
- 2 green peppers chopped
- 2 red peppers chopped
- Note: if you want a hot spicy ketchup you will need to buy hot peppers
- 4 white onions chopped
- 3 cups of granulated sugar
- 3 cups of white vinegar
- 3 tablespoons salt
- 1 - 1/2 teaspoons each of ground clove, ground allspice, and ground cinnamon
- 3 teaspoons ground mustard
Instructions
- In a large stockpot or Dutch oven, add the tomatoes, onions, and pepper and simmer for around 35 to 40 minutes until they're tender.
- Cool slightly (for handling reasons not to get burned) and pour the mixture into a food mill or tools for straining seeds and skins.
- Place the mixture back into the pot and boil the strained mixture adding the rest of the ingredients until it becomes thick (this usually takes around 15 minutes or more) as the liquids need to evaporate.
- Note: If any seeds or skins remain it is possible you will have to add again to the food mill to get it smoother.
- Cool.
- Ladle into Mason jars.
- Ketchup will keep 3 weeks in the fridge or 6 months in the freezer.
Notes
Easy Homemade Ketchup Slow Cooker Method
- Place the tomatoes in a slow cooker, add spices and seasonings, and mix evenly.
- Set the heat on the slow cooker to high for around (10 to 12 hours), stirring every hour.
- When warm add this mixture of ketchup in the food mill or in a blender when cooled until it comes out smooth
Nutrition Facts
Calories
63.88Fat (grams)
0.3 gSat. Fat (grams)
0.03 gCarbs (grams)
14.96 gFiber (grams)
1.46 gNet carbs
13.5 gSugar (grams)
13.18 gProtein (grams)
1.05 gSodium (milligrams)
354.69 mgCholesterol (grams)
0 mg
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Healthy Baked Chicken and Topped with Vegetables
Slow Cooker Stewed Tomatoes
Tomato Paste Recipe and More Tips Using Fresh Tomatoes
So fresh and flavourful! My husband enjoys Frikandel with homemade ketchup and mayonnaise.
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