Easy Homemade Tomato Ketchup Recipe with Fresh Tomatoes
This homemade tomato ketchup is smooth, tangy, and lightly spiced with juniper berries and allspice. Made with ripe tomatoes, leek, and red onion for natural sweetness, it’s fresher and more flavourful than any shop-bought bottle — perfect for family meals, BBQs, and everyday cooking.
Ingredients
- 1 kg ripe tomatoes, roughly chopped
- 1 medium red onion, roughly chopped
- 1 medium leek white + light green part only
- 2 garlic cloves, crushed
- 100 ml apple cider vinegar or white vinegar
- 80 g brown sugar, to taste
- 1 tbsp oil, butter, or dripping
- 1 bay leaf
- 1 small cinnamon stick
- 3 whole cloves
- 3 allspice berries or ½ tsp black peppercorns
- 4 juniper berries, lightly crushed
- ½ tsp mustard seeds black for bold, yellow for mild
- 1 sprig thyme or ½ tsp dried
- ½ tsp salt
Instructions
- Lightly crush the juniper berries, allspice berries, mustard seeds and cloves in a mortar and pestle to release their flavour.
- Heat the oil in a heavy pan, then add the onion, leek and garlic and cook until softened and fragrant.
- Add the chopped tomatoes, vinegar, sugar, salt, the crushed spices, bay leaf, cinnamon stick and thyme. Bring to a gentle boil, then reduce to a slow simmer.
- Simmer uncovered for 45–60 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- Remove the bay leaf, cinnamon stick and thyme. Blend the sauce until smooth with a stick blender or jug blender.
- Pass the ketchup through a fine sieve, pressing it through with the back of a ladle or spoon to remove skins and seeds.
- Return the strained ketchup to the pan and simmer for 20–30 minutes until glossy and thick. Taste and adjust with more vinegar, sugar or salt as needed.
- Pour the hot ketchup into sterilised jars or bottles, seal, and allow to cool. Store in the fridge and use within 3–4 weeks.
Notes
Notes & Variations
- Vegan & Dairy-Free: This homemade tomato ketchup is naturally vegan and dairy-free, so no swaps are needed.
- Gluten-Free: Stick with apple cider or white vinegar to keep it 100% gluten-free, as some malt vinegars may contain traces of gluten.
- Sugar-Free: Skip the brown sugar or replace it with honey, maple syrup, or even blended dates for natural sweetness.
- Spicier Version: Add a pinch of chilli flakes, smoked paprika, or an extra clove or two for more kick.
- Herbal Twist: Try rosemary, oregano, or basil instead of thyme for a different flavour profile.
- Storage: Store in sterilised jars or bottles in the fridge for 4–6 weeks.
- Freezing: Portion into freezer-safe containers or bags and freeze for up to 3 months. Defrost overnight in the fridge before using.