Homemade Tomato Ketchup Recipe for the Refrigerator

Name: Homemade Tomato Ketchup Recipe for the Refrigerator
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: about 500 ml
Cuisine: American-inspired
Ingredients: 1 kg ripe tomatoes, chopped; 100 g tomato paste; 2 tbsp granulated sugar; 1 tsp fine salt; 1 tbsp apple cider or wine vinegar; 3 cloves garlic, minced; 2 whole bay leaves; 1/4 tsp black pepper; 1/4 tsp ground paprika; 1/8 tsp ground coriander

A tangy homemade tomato ketchup with garlic, vinegar, bay and spices.

By Savva LoginovUpdated October 2, 2026

Total 1 hrMakes about 500 ml

Jump to Recipe

This homemade tomato ketchup simmers ripe tomatoes with tomato paste, sugar, vinegar and warm spices, then gets blended smooth and strained. It is a refrigerator condiment, not a shelf-stable canning recipe; chill it promptly and use a clean spoon. Place tomatoes and tomato paste in a saucepan. Bring to a gentle simmer and cook uncovered 20 to 30 minutes until very soft. Stir in sugar, salt, garlic, bay, pepper, paprika and coriander. Simmer 10 minutes. Remove bay leaves. Blend carefully until smooth, then pass through a fine sieve for a smooth ketchup. Return sauce to pan. Stir in vinegar and simmer 5 to 10 minutes until thick enough to coat a spoon. Cool promptly, transfer to a clean covered container and refrigerate. Use within 1 week.

Homemade Tomato Ketchup Recipe for the Refrigerator

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

Measure and prepare ingredients before cooking.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Use a thermometer where meat doneness is specified.

Troubleshooting

If the mixture is too wet, cook off moisture or add a little binder.
If browning too quickly, lower the heat.

Substitutions

Use a compatible neutral oil if needed.
Choose suitable alternatives for dietary requirements.

Variations

Adjust herbs or spices to taste.
Add seasonal vegetables that suit the dish.

Serving suggestions

Serve with a crisp green salad.
Pair with warm bread or rice.
Offer lemon wedges or a suitable sauce.
Serve warm as part of a balanced meal.

Make ahead

Measure ingredients and prepare vegetables ahead; refrigerate perishable items and cook shortly before serving.

Storage

Refrigerate promptly in a clean sealed container and use within 1 week.

Food safety

This recipe is not validated for shelf-stable canning. Refrigerate promptly at 4°C (40°F) or colder and use within 1 week.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly; finish close to serving.

How should I store homemade tomato ketchup?

Refrigerate promptly in a clean sealed container and use within 1 week.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Homemade Tomato Ketchup Recipe for the Refrigerator