I love making this 5 ingredient quick homemade ketchup because it’s delicious and so much tastier and healthier than the store-bought version.
Can you believe that one can make Ketchup, at home, in under 30 minutes, with 5 ingredients, and have it taste delicious?!?
I certainly was in disbelief!
The first time I made this recipe, it was because we had a great tomato crop in our garden. Oh, and also, it was because we were all out of ketchup and we can’t have that!
Since, I love making lots and lots of dishes that include tomatoes (check this post out –> 10 ways to use fresh tomatoes), thought hey, why not make some ketchup?!
What ingredients do you need for homemade ketchup?
- Tomatoes – the better the tomatoes, the better the ketchup!
- Light brown sugar – adding a touch of sweetness
- Apple cider vinegar – gives it a nice zip/tangy flavor
- Paprika – this helps add an extra touch of flavor to the tasty tomatoes
- Worcestershiresauce – the secret ingredient that makes this ketchup the best (in my opinion)
I was so excited by how it turned out, I kept telling everyone ‘I made ketchup, it was SOOOOO good’ and they just kind of looked at me. But let me share my excitement with you!
All you do is put the ingredients in a pot, boil, stir a few times.
Then, blend it up and voila; you have yourself quick homemade ketchup! It’s so easy to make and so much healthier than store-bought.
And just like that, you’ll have quick and easy homemade ketchup and all you need is 5 ingredients that you just may already have in your kitchen.
This recipe has gotten such great feedback, my publisher asked that I include it in the ‘extras’ section of my cookbook Fast and Easy Five Ingredient Recipes: A Cookbook for Busy People.
5 Ingredient Quick Homemade Ketchup
- 1 cup tomatoes I used two big tomatoes and half a cup cherry tomatoes
- 2 teaspoons light brown sugar
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally.
- When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.)
- Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.
- This recipe makes 1 cup of Ketchup.
- I only lightly cored the tomatoes, so there were a few seeds still remaining. If you want a more seed-free ketchup cut tomatoes and remove seeds before cooking.
- Also, I don't like sweet ketchups so I add a little extra salt, if you like a milder ketchup I would recommend cutting the salt in half or a quarter.