Tomato Ketchup

Ketchup is a staple in most kitchens and now you can make your own with this recipe adapted from the Joy of Cooking.
September 01, 2013


Simmer the fresh ingredients until soft.

Run through a food mill. Return processed mixture to pan and add the spices.

Vary spices according to taste. Boil these ingredients quickly, stirring often. Continue stirring until quantity is reduced by one-half. Remove the spice bag and add 1 cup cider vinegar.

Optionally, cayenne pepper and kosher salt may be added. Simmer the ketchup for 10 minutes longer. Pour at once into sterile jars and process for 15 minutes in a hot bath.

Makes 10 half-pints


  • 4 quarts tomatoes
  • 4 sliced medium-sized onions
  • 1 long red pepper, sliced, without seeds or membrane
  • 1/2 cup brown sugar
  • 1½ teaspoons each whole allspice, cloves, mace, celery seed and peppercorns, tied in a cheesecloth bag.
  • 1 stick cinnamon
  • ¼ teaspoon dry mustard
  • 1 clove garlic
  • 1 bay leaf
  • 1 cup cider vinegar

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