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5 Ingredient Quick Homemade Ketchup

4.48 from 63 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1 cup


  • 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.


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.[br]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.