Homemade Tomato Ketchup | Easy Tomato Sauce - Cooking From Heart (2024)

Learn how to make Homemade Tomato Ketchup recipe with step by step pictures. Easy Tomato Sauce with no preservatives, artificial colors or flavors – best condiment made right at home!

Although my spice powders & masala mini-series ended last week, I have a couple of condiment recipes that are usually store-bought but can be made very easily at home. Today’s recipe is Homemade Tomato Ketchup. There is a general perception that the Tomato Sauce or Tomato Ketchup is unhealthy, especially since kids enjoy it with everything as a side dish. However when the same sauce or ketchup is made at home with wholesome ingredients, it tastes the best and is also considerably healthy.

Homemade Tomato Sauce

For the record, we grew up with the most traditional homemade stuff and never had packaged store-bought goods at home. After getting married, the husband introduced me to the love of sandwiches and for the longest time I used to feel guilty about enjoying an occasional side of tomato ketchup. Though there are many brands of it, we are huge fans of Heinz and it indeed seems to make anything bland taste delicious. However, one look at the nutrition label is enough to guilt-trip us. Over the years I have made homemade tomato puree & sauce and I am finally documenting the recipe for my homemade tomato ketchup.

Tomato Ketchup – Key Ingredients

When we make something at home, there is a sure shot guarantee that there are no preservatives, no artificial colors and no artificial flavors. Just good quality wholesome ingredients and a lot of love & patience. Tomato ketchup can be made with very basic kitchen staples and fresh tomatoes. I used Hybrid (Bangalore) Tomatoes to make the sauce and it was perfect. Below are the ingredients that I used, it can be adjusted depending on the taste preferences and availability.

Tomatoes – I used ripe & red hybrid tomatoes that are not too sour. If you are using country tomatoes, adjust the sugar, salt & vinegar quantities accordingly.

Onions & Garlic Cloves – essential flavoring ingredients that add texture & body to the sauce too.

Spices – Dry Bay Leaf, Cloves & Cinnamon are added while cooking the tomatoes & later removed. This helps impart the essential flavor without overpowering the ketchup.

Salt, Sugar & Vinegar – Essential flavoring ingredients that also help balance the taste of the sauce. I used apple cider vinegar that is mild & natural.

Tips & Important Notes to make Perfect Tomato Ketchup at Home

This recipe for easy tomato sauce is beginner-friendly and can be easily made by following a few tips & notes.

Use a heavy bottomed deep pot/pan to make the sauce. As the sauce cooks & boils, it can spill easily. So I used my small 3-ltr pressure cooker to make it.

It is important to strain the pureed mixture to remove any seeds or leftover tomato skin. This will help in attaining perfect texture & consistency of the sauce.

Thicken the sauce over a low flame until it comes together. At no stage, add any water as it will prolong the cooking process.

Don’t touch the cooked mixture with your hand at any point of time. Let it cool down completely before pureeing or storing in an airtight container.

Storing & Serving Suggestions

As the tomato ketchup is cooked & thickened over a long time, it takes a bit of time to cool down completely. Scoop it onto a sterilized glass jar and seal it tightly. Keep it refrigerated for over two months and always remember to use fresh dry spoon. Homemade Tomato Sauce can be served on the side with Sandwiches & other starters or appetizers.

Checkout some interesting recipes to serve ketchup on the side

• Low Calorie Paneer Balls
• Baked Sweet Potato Wedges
• Bombay Sandwich
• Paneer Popcorn
• Vegetable Spring Rolls

Homemade Tomato Ketchup Recipe with Step by Step Pictures

In a small pressure cooker, add ½ kg roughly chopped tomatoes along with 1 medium onion finely chopped, 6-8 garlic cloves, 1 green chilli cut into two, 2 dry bay leaves, 3 cloves and 1 cinnamon stick.

Now add ½ teaspoon salt and 4-5 teaspoon sugar.

Pressure cook for two whistles on medium flame and let the pressure drop naturally before opening the lid.

Remove the whole spices – dry bay leaf, cloves, cinnamon stick and also green chilli. Puree the cooked mixture until smooth.

Strain the tomato puree to remove seeds or tomato skin.

Add the strained puree back into the pressure cooker. Heat on low flame, stirring occasionally.

Now add ½ tablespoon apple cider vinegar and stir it in.

Cook the sauce until it is thickens on low flame. There should be no residual water.

Once cooled down, it thickens further.

Store in an airtight sterilized glass jar in fridge for upto 2 months. Serve as side with your favorite finger foods and sandwiches.

Recipe Notes

• Adjust the amount of salt and sugar depending on how tangy the tomatoes are.
• Instead of apple cider vinegar, any other natural vinegar can also be used.

Recipe Card

📖 Recipe

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂