Homemade Ketchup Recipe with Tomatoes, Apple, and Spices | Easy, Natural & Flavorful

Skip the store-bought bottle and learn how to make homemade ketchup with fresh tomatoes, apples, and warming spices. This rich, tangy ketchup is not only healthier and preservative-free, but it also packs far more flavor than anything off the shelf. Perfect for canning or small-batch preserving, this easy recipe will become a staple in your kitchen.

Why Make Ketchup at Home?
No artificial preservatives or additives

Customize sweetness and spice to your taste

Make use of seasonal or homegrown tomatoes

Great for canning and long-term storage

Ingredients for Homemade Ketchup
To make a richly flavored homemade ketchup, you’ll need:

3 kg (6.6 lbs) fresh tomatoes

1 large onion, chopped

5 garlic cloves, peeled

1 apple, peeled and chopped

150 ml apple cider vinegar (about 2/3 cup)

75 ml brown sugar (about 1/3 cup)

1 tbsp tomato paste (add more for deeper red color)

2 tsp salt

1 tsp whole cloves

2 tsp sweet paprika

5 cardamom pods

1 stick cinnamon

1 bay leaf

Freshly grated nutmeg, to taste

Freshly ground black pepper, to taste

Olive oil for sautéing

Step-by-Step Instructions
1. Sauté the Onion and Garlic
Start by heating a splash of olive oil in a large pot.
Add the onion and cook over medium heat until soft and lightly golden brown. Add the garlic cloves and cook briefly until fragrant.

2. Add Tomatoes
Chop the tomatoes and add them to the pot. Stir well to prevent the onions from sticking and to help the tomatoes release their juices.

3. Incorporate Remaining Ingredients
Add the chopped apple, apple cider vinegar, brown sugar, tomato paste, salt, paprika, nutmeg, and black pepper.

Drop in the whole spices: cloves, cardamom pods, cinnamon stick, and bay leaf.

4. Simmer Slowly
Cover the pot and simmer on low heat for 20 minutes, stirring occasionally.
This slow cooking step helps develop a deep, balanced flavor in your ketchup.

Important Tip Before Blending
Before blending your ketchup mixture:

Remove the large whole spices – cinnamon stick, bay leaf, cardamom pods, and cloves – to avoid gritty texture and overpowering spice.

5. Blend Until Smooth
Using an immersion blender or high-speed blender, process the mixture until smooth. If you prefer a thicker ketchup, continue simmering uncovered for a few extra minutes after blending.

6. Jar and Preserve Your Ketchup
Oven Canning Method:
Place sterilized jars in a tray filled with about 2 cm (1 inch) of hot water.

Bake in the oven at 150°C (300°F) for 30 to 35 minutes.

After removing from the oven, cover jars with a cloth and let them sit undisturbed for 20 minutes.

This process helps create a safe seal for long-term storage.

Optional: For Richer Red Ketchup
If you want a deeper red color, simply add 1–2 extra tablespoons of tomato paste to the mixture before blending.

How to Use Your Homemade Ketchup
Use your homemade ketchup just like the store-bought kind:

Serve with fries, burgers, and sandwiches

Add to meatloaf or meatballs

Stir into sauces and marinades

Give as a gift in decorative jars!

Final Thoughts

Making your own ketchup is not only satisfying but also incredibly flavorful. With natural ingredients and no preservatives, this homemade ketchup is the perfect way to level up your condiments.