• Servings 4 cups
  • Prep 20 min
  • Cook 120 min
  • Cuisine
  • Skill Level

Homemade Ketchup


  • 1 (28 oz) can of skinless Roma tomatoes (halved, seeds removed, liquid reserved)
  • 1 (6 oz) can of tomato paste
  • 1 cinnamon stick
  • 1 bay leaf
  • 5 large cloves of garlic (put through garlic press)
  • 1/4 cup cider vinegar
  • 1/4 cup clear corn syrup
  • 1/2 cup onion diced
  • 6 whole cloves
  • 1/4 cup molasses
  • 1/4 cup Worcestershire sauce
The stuff that is in this jar is to die for. It’s what ketchup is supposed to taste like. It’s easy to do, so give it a try!


  • Place tomatoes in a stock pot and break up with  wooden spoon.
  • Add all ingredients and combine.
  • Let simmer and reduce over low heat for 2 hours (keep stiring, being careful not to burn.
  • Remove from stove and put mixture through a fine metal strainer.
  • When sauce is at room temperature, refrigerate for up to 1 week, or freeze for up to 3 months.













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