Tomato Ketchup

Tomato Ketchup!!... The all-time favorite dip to go with anything and everything…. From kids to adults we all love the tangy taste of tomatoes with the sweetening sugar and the sourness of vinegar.

Any health conscious person would hesitate a bit before buying Ketchup. Because we all know they have quite a good amount of other artificial preservatives. But what to do if our kids go on demanding Ketchup for whatever they eat?

Maybe you have thought about trying it at home and would have given it up, thinking it is hard to make. That it has too many steps to follow. But actually it is a very easy recipe that we can easily get it done at home with ingredients readily available in your kitchen.

Okey! Maybe with this same thought you all might have tried to make it at home and might have gotten the comment : 'this-doesn't-taste-like-the-store-bought-one'.

Coconut Curd Chutney

So this time I am guiding you to prepare a Ketchup that is as tasty as the store-bought one with no chemical preservatives other than naturally brewed vinegar. You might as well use the synthetic vinegar if that's what you have got in your kitchen.

Selecting good quality well-ripened tomatoes is the first and the best step to make a superb Ketchup. I have used 1 kg tomatoes and have got about 350 g Ketchup. Normally the small bottle bought from the store contains about 200g Ketchup. Besides 1 kg of tomatoes we need a few spices, a little sugar, salt, onion and garlic to make the home-made Ketchup. Then you might be beaming with the result of your culinary skills…. Let's get started now

1 review, 4.89/5

Tomato Ketchup


50 servings

105 minutes

Items List

Name Quantity Image
Tomatoes 1 kg
Onion 50 g (1 medium size)
Garlic 3 cloves
Cinnamon stick 1 small pc
Cloves 3 nos
Bayleaf 1no
Water ½ cup
Salt 1 tsp
Sugar 1 ½ tbsp
Vinegar 2 tsp


Stage 1

Wash the tomatoes clean and cut them into halves. You can see a white portion along with the cap dent and this portion is hard to cook. We will lose the typical red color of the Ketchup if we retain the white portion. Carefully slice off the white portion of the tomato along with the cap dent. Cut it again to half. Set them aside.

Stage 2

Peel the skin of onion, wash it clean and cut it into 8 pieces. Peel the skin of 3 garlic cloves, wash it clean. Keep these things ready along with a piece of cinnamon, 3 flowers of cloves and 1 bay leaf.

Stage 3

Transfer tomatoes, onion and garlic into a Kadai. Add cinnamon, bay leaf and cloves into it. Add ½ cup water and 1 tsp salt to it. We are adding only a small quantity of salt. The salt we are adding not only for the mild taste, but also to extract the juice from tomatoes, so that the cooking process will be done in the juice of tomatoes. The half cup water we are adding is to keep the veggies from burning and sticking to the bottom of the Kadai. Now keep the Kadai on flame and close it with a lid. Let it start boiling in the water we have added. Eventually the juice of tomatoes would be released, so that the tomatoes and other ingredients would get cooked. It will take about 15 minutes until completely cooked.

Stage 4

Open the lid of the Kadai and check if the tomatoes and other ingredients are well cooked. The skin of the tomatoes will already be coming off from the flesh if it is well cooked. Now turn off the flame and allow the contents to cool down to room temperature naturally. Remove the bay leaf, cinnamon stick and cloves from the mixture so as to avoid them interfering with the tangy flavour of tomatoes.

Stage 5

Transfer the remaining contents into a mixer jar and make a fine paste. Empty the paste to a sieve and stir it well so that the thick flavoured tomato puree will be extracted. Discard the remnants which includes seeds and skin of tomatoes and other unground particles. Transfer it to the Kadai again. Now we have to reduce the puree into a thick consistency by evaporation. Turn on the flame.

Stage 6

Bring the puree to a boil and then lower the flame. Taste the mixture to see if it is too sour. To reduce the sourness you can add a pinch more salt. To get the taste of tangy Ketchup add 1 ½ tbsp of sugar and stir well. Stirring often, simmer the contents until it reduces to a slightly watery consistency than the preferred consistency. This might take about 20 to 30 minutes. By this time you can see that the Ketchup has turned into a beautiful glossy red colour. At this stage add 2 tsp vinegar and mix well. Vinegar is a flavor enhancer as well as a natural preservative. I have used naturally brewed vinegar instead of synthetic vinegar. Just wait for a minute more and then turn off the flame. Allow it to cool down completely. The ever so favorite Tomato Ketchup is ready. Transfer the your own homemade Ketchup into an air-tight jar, preferably a glass jar or a glass bottle and enjoy the tasty tangy, all-time favorite dip with anything that goes into your mouth.

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  • I have used ceramic cookware to avoid use of iron or hindalium pan. Hindalium and iron tent to react to the acidic mixture which results in leaching of the material.
  • It is always better to keep the Ketchup in a glassware for long life
  • Shelf life of homemade tomato Ketchup is about 6 months. So plan the amount of Ketchup to be prepared accordingly.
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