Homemade Ketchup – Recipe, History and Fun Facts

When tomatoes are at their very best in late summer and early autumn, there are few things more rewarding than turning them into a batch of homemade ketchup. This classic tomato sauce is a staple in kitchens around the world – but few know its fascinating history, or how simple it is to make from scratch.

The history of ketchup – from fish sauce to tomato sauce

The word ketchup comes from the Chinese term kê-tsiap, a fermented fish sauce that spread through trade routes to Europe in the 17th century. The English began making their own versions using mushrooms and walnuts, but it wasn’t until the 19th century that tomato-based ketchup took off in the United States. Since then, it has become one of the world’s most popular condiments.

Fun facts about ketchup

• Ketchup was originally marketed as medicine in the 1800s.

• Heinz launched its iconic ketchup in 1876 – and remains the global leader today.

• The famous Heinz glass bottle has a small “57” on the neck. Founder Henry John Heinz chose the number because he thought it sounded catchy and created the slogan “57 varieties”. Even though the company already had more than 60 products, the number stuck and became part of the brand’s identity.

Basic homemade ketchup recipe

Making your own ketchup is surprisingly easy – and the taste is richer than most store-bought versions. Here’s a simple recipe:

Ingredients (about 1 liter)

• 1 kg (2.2 lbs) ripe tomatoes

• 2 yellow onions

• 2 garlic cloves

• 100 ml (½ cup) apple cider vinegar

• 100 ml (½ cup) raw sugar or brown sugar

• 1 tbsp tomato paste

• 1 tsp salt

• 1 tsp ground black pepper

• 1 tsp mustard seeds

• 1 tsp paprika powder

Instructions:

1. Chop the tomatoes, onions, and garlic.

2. Place everything in a pot with vinegar, sugar, and spices.

3. Simmer gently for 45–60 minutes until thickened.

4. Blend smooth with a hand blender and strain through a fine sieve for extra silky texture.

5. Pour into sterilized bottles or jars and store in the fridge.

Flavor variations

Homemade ketchup is perfect for experimenting. Try adding your own twist:

• Chili ketchup: Add fresh chili or chili flakes for heat.

• Smoky ketchup: Use smoked paprika or a drop of liquid smoke.

• Apple ketchup: Stir in chopped apple for a sweeter, fruity touch.

• Herbed ketchup: Add fresh basil, oregano, or thyme.

• Asian-inspired ketchup: Season with ginger, soy sauce, and star anise.

Why make your own ketchup?

Homemade ketchup isn’t just tastier – it also gives you full control over sugar, vinegar, and spices. It’s a sustainable way to make use of homegrown or locally harvested tomatoes, and it adds a personal touch to your meals.

With a jar of homemade ketchup in the fridge, you get a condiment that’s fresher, richer, and more versatile than any store-bought version. The base recipe is quick to prepare and easy to adapt with different flavors – a perfect way to make the most of tomato season.