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Classic Tomato Ketchup

homemade ketchup

Make your own ketchup and you won't go back to store bought. It is so easy especially wonderful on Passover.

  • Duration
  • Cook Time
  • Prep Time
  • 2 cups ServingsServings


  • 4 pounds ripe, peeled tomatoes
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon each of ground ginger, cumin, and coriander
  • ⅛ teaspoon each of cinnamon and nutmeg
  • ½ cup apple cider vinegar
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • Salt


Cut tomatoes in half and squeeze out the seeds. Set a strainer over a bowl and press tomatoes over the strainer to extract as much juice as possible. Strain juice in case any seeds fell in. Finely chop tomato pulp and add it to the strained tomato juice.

Heat oil in a large pan heated over medium-high heat, sauté onion and garlic until softened, about 5 minutes. Add spices and sauté until fragrant, about 1 minute. Add tomatoes, their juice, and vinegar, and cook over medium heat until liquid is evaporated and tomatoes are broken down, about 30 minutes.

Add sugars and cook over low heat, stirring frequently, until thickened and glossy, about 15 minutes longer. Be careful not to let the sauce burn. Season with salt and let cool.

Note: This ketchup yields a semi-chunky texture. For a silkier texture, run the mixture through a food mill or very briefly pulse in a food processor.


Ginger-Carrot Ketchup

Omit tomatoes. Add 1 tablespoon of peeled, minced fresh ginger in place of dried ginger in original recipe. Cut 1 pound of peeled, boiled carrots into chunks. Add the carrots to the sautéed onions and spices in the original recipe, along with 1 tablespoon of tomato paste, ¼ cup white vinegar, and 4 tablespoons water. Bring to a boil, cover, and continue boiling until the liquid is gone. Process the mixture in a food processor. Return to a saucepan, add ¾ cup sugar and simmer until thick and all the liquid is absorbed, about 20 minutes. Stir in 1 tablespoon white vinegar, and season with salt.

Pineapple-Mango Ketchup

Omit tomatoes. Add 1 cup chopped fresh pineapple, 1 cup chopped fresh mango, and 3 tablespoons rice wine vinegar to the pan with the fragrant onions and spices. Cook until fruit is just beginning to break down and liquid is evaporated. Puree mixture in a food processor, along with ½ cup white sugar. Return the mixture to the saucepan and cook over very low heat, until thickened, about 15 minutes. Season with salt.

As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition - Subscribe Now

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