This no-cook homemade ketchup is easy to make with pantry staples. Check it out!
Ketchup is a kitchen staple and one that my youngest can’t live without!
Sure, storebought can be easier, but with the no-cook method, you can have this ready to dip within less than 5 minutes! So why not make our own?
Why Make Your Ketchup
Not only does homemade ketchup tastes better than what you get at the store, but the texture is also unbeatable!
I don’t know about you, but runny, watery ketchup is GROSS!
With this homemade version, we avoid that any watery catastrophe and get a thick, perfectly spiced condiment for fries, chicken nuggets, burgers, and whatever else you use it for.
Homemade Ketchup Ingredients
It’s hard to believe that this simple dipping sauce packs A LOT of spices. It turns out that cinnamon, cloves, allspice isn’t just for baked goods and don’t be warded off with the spices, trust me, they all work together to give this ketchup its delicious and unique flavor. Here’s a look at everything you’ll need:
- Tomato paste
- All Spice
- Garlic powder
- Onion powder
- White wine vinegar (regular will work too)
How to make ketchup
Combine the Ingredients
Grab a medium bowl and combine the tomato paste, sugar, salt, spices, and white wine vinegar. Stir until smooth.
Add water as needed
Add the water in increments, stirring after each addition until you reach the desired consistency.
Transfer the mixture to a glass jar or storage container and refrigerate for up to 2-3 weeks.
How to store it
Unlike storebought ketchup, which you can keep in the fridge or pantry, this ketchup requires refrigeration. Tomatoes also have high acidic content, so glass jars are more suitable for storing, and it keeps your plastic containers from getting stained.
What to serve with it
If you’re reading this post, chances are you already have ideas for this homemade ketchup, but I want to give you a few more!
- New Orleans Truck Fries
- Copycat Chicken Nuggets
- Parmesan Baked Chicken Tenders
- New Orleans Style Fried Catfish
Homemade Ketchup Recipe
Yields 1 ½ – 2 cups of ketchup
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 ½ cups 1x
- Category: Sauces
- Cuisine: Condiments
- 12 ounces tomato paste
- 2–4 tablespoons sugar (depending on how sweet you like your ketchup)
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon all spice
- ⅛ teaspoon cayenne
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons white wine vinegar
- ½–⅔ cup water
- Place all ingredients, except water, in a medium bowl.
- Add water in increments until you have your desired consistency (thicker or thinner).
- You can enjoy immediately, or store in an airtight container overnight to enjoy the next day. The flavors develop the longer it sits.
- Good for 2-3 weeks in the refrigerator.
- Serving Size: 1 tablespoon
- Calories: 18
- Sugar: 2.8g
- Sodium: 105.9mg
- Fat: 0.1g
- Carbohydrates: 4.1g
- Fiber: 0.7g
- Protein: 0.7g
- Cholesterol: 0mg