Tomato Ketchup

READY IN: 1hr 20mins
Recipe by chia2160

another way to use your fresh tomatoes

Top Review by Joyful_FandC

I made this ketchup for the second time in two years today. Ketchup used to get used up slowly at our house, but over the holidays, we made up 10 lbs of French fried potatoes right up to the last fry stage and froze them so we could have quick and easy French fries whenever we like. My husband eats his fries with salt and vinegar, but I was eating this ketchup on mine. He tried a little, and he LERVED it! So when we ran out, he urged me to find that recipe and make up some more! I reduced the quantity of tomatoes to four 500-ml (2 cup or 16 oz) jars, as I was using put-up stewed tomatoes from last year's garden and there were no seeds or skins. This recipe is the perfect blend of flavour for ketchup, in our view! Thank you, Chia!!

Ingredients Nutrition


  1. Simmer together tomatoes and onions for about 20 to 30 minutes.
  2. Run the cooked onions and tomatoes through a sieve.
  3. Place vinegar in an enamel pan.
  4. Add a spice bag containing the cinnamon, cloves and garlic.
  5. Allow this to simmer for about 30 minutes.
  6. Remove spices.
  7. Boil sieved tomatoes rapidly until one-half the original volume.
  8. Stir frequently to prevent sticking.
  9. Add spiced vinegar, sugar, salt, paprika and cayenne pepper to tomato mixture.
  10. Boil rapidly, stirring constantly, about 10 minutes or until slightly thickened.
  11. Pour into clean, hot, sterilized jars, leaving a 1/4 inch headspace.
  12. Adjust seals and process for 5 minutes in a boiling water bath.
  13. Note: You may want to add the sugar a little at a time depending on your sweet preference.

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