Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Homemade is always better. This ketchup can be sealed in sterilized jars and kept indefinitely.

Ingredients Nutrition


  1. In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
  2. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
  3. Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.
Most Helpful

It was a chore finding someone with a food mill to let me borrow but I was satisfied with my results. I cut the recipe into thirds the best I could and added some cayenne pepper because I wanted spicy ketchup and I don't have anything to keep it to store for a while. I made up some corn dog muffins to dip in it and it was very much a treat. I don't know if all the effort is worth not just buying it in the store tho, because a bottle of ketchup will last us forever lol. ETA: The last comment is not a reflection on the recipe, just a reflection on making homemade ketchup in general.

Michelle_My_Belle August 12, 2008

Wow, we really thought this was a nice recipe that added a bit of freshness to everyday ketchup. I followed this exactly, even using the dark corn syrup and brought a nice tang to the ketchup. I have some real nice plum tomatoes growing, so I used these as my good tomato base. I did decrease the onion a bit, because I have really fresh, prolific onions so I didn't want the onion to overpower the smooth ketchup taste, so reduced the onion to 1/2 cup. The food mill is a must when making a smooth ketchup, as well as the continuation of nice simmer for about another hour after passing it through the food mill. I can hardly wait for another chance to make this, and look forward to it this summer. Thank you, 2Bleu!

Andi of Longmeadow Farm May 19, 2008