Easy Homemade Ketchup - Mano Kitchen

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Heat Intensity: Low to Medium Simmer (gentle heat to prevent scorching while reducing liquids)
Yield: 16 servings (1 tbsp / 15 ml per serving)
Difficulty Level: Easy

Table of Contents

Ingredients Checklist

The Base

Tomato Paste: 12 oz (340g) — twice-concentrated tomato paste provides immediate depth, body, and vibrant color without requiring hours of reduction.
Apple Cider Vinegar: ½ cup (120ml) — provides a crisp, fruity acidity that balances the richness of the tomato.
Distilled White Vinegar: ¼ cup (60ml) — adds that classic, sharp condiment tang found in traditional table ketchup.

The Sweeteners

Brown Sugar (packed): ⅓ cup (70g) — adds deep molasses notes and sweetness.
Honey or Maple Syrup: 2 tbsp (30ml) — gives the ketchup a glossy sheen and a mellow sweetness.

The Aromatics & Spices

Water: 1 cup (240ml) — used to blend and loosen the paste before reduction.
Onion Powder: 1 tsp
Garlic Powder: ½ tsp
Ground Allspice: ⅛ tsp — the secret spice that imparts authentic ketchup flavor.
Ground Clove: 1 pinch — adds warm complexity (do not overdo it).
Ground Mustard: ¼ tsp — introduces a tangy, pungent background note.
Fine Sea Salt: 1 tsp
Black Pepper: ¼ tsp (finely ground)

Step-by-Step Cooking Instructions

Step 1: Combine the Base Ingredients

In a medium, heavy-bottomed saucepan, whisk together the tomato paste, water, apple cider vinegar, and distilled white vinegar until completely smooth and free of lumps. Heavy-bottomed cookware is essential here to distribute heat evenly and prevent hot spots.

Step 2: Add Sweeteners and Seasonings

Whisk in the packed brown sugar, honey, onion powder, garlic powder, fine sea salt, black pepper, ground mustard, allspice, and ground clove. Stir until the sugar dissolves completely into the tomato mixture.

Step 3: Initial Heat & Bring to a Bubble

Place the saucepan over Medium Heat (Intensity: Medium). Stir frequently with a heat-resistant spatula or wooden spoon, scraping the bottom and corners of the pan. Cook for approximately 3 to 5 minutes until small bubbles begin to break the surface.

Step 4: Reduce & Simmer

As soon as the mixture reaches a gentle bubble, drop the burner to Low Heat (Intensity: Low). Maintain a faint, lazy simmer where only an occasional bubble pops at the surface.

Cover the pan partially with a lid to prevent splatter while allowing steam to escape. Cook for 20 minutes, stirring every 3 to 4 minutes to prevent the sugars from catching or burning on the bottom of the pan.

Step 5: Check Consistency & Cool

After 20 minutes, check the sauce thickness. Dip the back of a spoon into the ketchup and run your finger through it—it should leave a clean path without running back together. If it feels too thin, simmer uncovered for an additional 3 to 5 minutes over low heat.

Remove the pan from the heat. Allow the ketchup to cool completely to room temperature. The sauce will continue to thicken slightly as it cools.

Storage & Shelf Life

Once cooled, transfer the ketchup into an airtight glass container, jar, or squeeze bottle.

Refrigeration: Store in the refrigerator for up to 4 weeks. The acid content from the dual vinegars acts as a natural preservative, maintaining freshness and safety.
Freezing: You can freeze ketchup in small portions (such as in ice cube trays) for up to 6 months. Thaw in the fridge overnight and whisk before serving if any liquid separation occurs.

Macro-Nutritional Profile

Below is the estimated nutritional breakdown per individual serving size.

Serving Size: 1 Tablespoon (approx. 15g / 0.5 oz)

Nutrient	Amount Per Serving	% Daily Value (DV)*
Calories	22 kcal	—
Total Fat	0.1g	0%
Saturated Fat	0.0g	0%
Trans Fat	0.0g	—
Cholesterol	0mg	0%
Sodium	148mg	6%
Total Carbohydrate	5.3g	2%
Dietary Fiber	0.6g	2%
Total Sugars	4.2g	—
Includes Added Sugars	3.1g	6%
Protein	0.5g	1%
Potassium	115mg	2%
Vitamin A	180 IU	4%
Vitamin C	1.8mg	2%
Calcium	6mg	0.5%
Iron	0.3mg	2%

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