How to Make Organic Tomato Ketchup

Are you tired of store-bought ketchup packed with preservatives and artificial flavors? Why not try making your own organic tomato ketchup at home? Not only is it healthier and more flavorful, but it’s also surprisingly simple to prepare. Let’s dive into the step-by-step process of crafting your very own organic tomato ketchup that will elevate your meals to a whole new level of deliciousness! Ketchup


  • 2 kg ripe organic tomatoes
  • 1 organic onion, chopped
  • 4 cloves organic garlic, minced
  • 1 cup organic apple cider vinegar
  • 1/2 cup organic brown sugar
  • 1 teaspoon organic mustard powder
  • 1/2 teaspoon organic ground cloves
  • 1/2 teaspoon organic ground allspice
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground black pepper
  • 1 teaspoon sea salt


  1. Prepare the Tomatoes:
    • Wash the organic tomatoes thoroughly under cold running water.
    • Remove the cores and chop the tomatoes into small pieces. There’s no need to peel them as the skin will break down during cooking.
  2. Cooking the Base:
    • In a large saucepan, heat a tablespoon of organic olive oil over medium heat.
    • Add the chopped organic onion and minced organic garlic to the saucepan. Sauté until the onions are soft and translucent, about 5 minutes.
  3. Simmering the Mixture:
    • Add the chopped tomatoes to the saucepan along with the organic apple cider vinegar, organic brown sugar, organic mustard powder, organic ground cloves, organic ground allspice, organic ground cinnamon, organic ground black pepper, and sea salt.
    • Stir well to combine all the ingredients.
  4. Cooking Down:
    • Bring the mixture to a gentle boil, then reduce the heat to low. Let the mixture simmer uncovered for about 1 to 1.5 hours, stirring occasionally, until it thickens and reduces to a ketchup-like consistency.
  5. Blending:
    • Once the mixture has thickened, remove the saucepan from the heat and allow it to cool slightly.
    • Transfer the mixture to a blender or food processor and blend until smooth. Alternatively, you can use an immersion blender directly in the saucepan.
  6. Straining (Optional):
    • If you prefer a smoother ketchup, you can strain the mixture through a fine-mesh sieve to remove any remaining solids. Use the back of a spoon to press the mixture through the sieve.
  7. Bottling:
    • Once the ketchup reaches your desired consistency, transfer it to sterilized glass bottles or jars. Allow it to cool completely before sealing the bottles.
  8. Storage:
    • Store the organic tomato ketchup in the refrigerator for up to 1 month. If you’d like to extend its shelf life, you can also freeze it in airtight containers for up to 6 months.

Enjoy Your Homemade Organic Tomato Ketchup!

Congratulations! You’ve just made your very own batch of delicious organic tomato ketchup. Serve it alongside your favorite dishes, from burgers and fries to sandwiches and more. Enjoy the rich, tangy flavor of homemade ketchup knowing that it’s made with wholesome, organic ingredients that you can feel good about.


  1. Can I use canned tomatoes instead of fresh ones?
    • While fresh organic tomatoes are preferred for optimal flavor, you can certainly use canned organic tomatoes as a convenient alternative. Just make sure to choose tomatoes with no added salt or preservatives.
  2. Is it necessary to peel the tomatoes before cooking?
    • No, it’s not necessary to peel the tomatoes for this recipe. The skins will break down during cooking, and blending the mixture will result in a smooth consistency.
  3. Can I adjust the sweetness or spice level of the ketchup?
    • Absolutely! Feel free to adjust the amount of brown sugar and spices according to your personal taste preferences. Add more sugar for a sweeter ketchup or adjust the spices for a more pronounced flavor.
  4. Can I use white vinegar instead of apple cider vinegar?
    • While apple cider vinegar adds a unique flavor to the ketchup, you can substitute it with white vinegar if needed. Just be aware that it may alter the taste slightly.
  5. How long will homemade organic tomato ketchup last?
    • Homemade organic tomato ketchup can be stored in the refrigerator for up to 1 month. If you’d like to prolong its shelf life, consider freezing it in airtight containers for up to 6 months.

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