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Ketchup - Homemade Condiments

Making your own ketchup at home gives you more control over how much salt, sugar and other ingredients you and your family are adding to the foods you eat. And often they taste better, too!

Many condiments are easy to make, and once you’ve tried them you may not want to go back to store-bought ones!


24 Servings

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Quick Tips

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Cooking Tip: You can spice up your ketchup by adding ¼ to ½ teaspoon of hot sauce (look for lowest sodium available).

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Cooking Tip: If you don’t have a blender you can use 1-½ Tablespoons of onion powder (not onion salt) instead of fresh onions.

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Tip: You can also use 1 cup of tomato sauce or 1 cup of stewed canned tomatoes, instead of the tomato paste. If it is thicker than you would like, add water, 1 Tablespoon at a time, until you get the desired thickness. Note that the color may not be as bright red as store-bought ketchup.

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Tip: If you make a large batch you can freeze in ½ or 1 cup portions (depending on your rate of use) in plastic containers and defrost as needed.


Tip: Click on step to mark as complete.

Nutrition Facts

Calories 12
Total Fat 0.4 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.3 g
Cholesterol 0 mg
Sodium 3.7 mg
Total Carbohydrate 2 g
Dietary Fiber 0.3 g
Sugars 1 g
Protein 0.3 g
Dietary Exchanges

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