Homemade Ketchup With Fresh Tomatoes

Author: Marthinus Strydom
Category: Sauces & Spices
Serves/Qty: 6.00
Heidi Strydom

Discover the joy of homemade ketchup with fresh tomatoes—a flavorful and wholesome twist on a classic condiment.

Marthinus Strydom

The Story

Ketchup, a ubiquitous condiment loved by people of all ages, has a fascinating history that spans centuries. Its roots can be traced back to ancient civilizations in China, where fish-based sauces resembling early versions of ketchup were commonly used. The term "ketchup" derived from the Malay word "kechap" eventually made its way to Europe, leading to the development of various ketchup-like sauces incorporating ingredients like mushrooms and fruits. However, it was in the United States during the late 18th and 19th centuries that ketchup as we know it today took shape. Henry J. Heinz's introduction of tomato-based ketchup in 1876 revolutionized the condiment, offering a delicious blend of ripe tomatoes, vinegar, sugar, and spices that quickly gained popularity due to its consistent flavor and convenient packaging.

From its humble origins to becoming a kitchen staple worldwide, ketchup's journey reflects the ever-changing tastes and culinary innovations throughout history. Today, it remains an inseparable part of modern cuisine, adorning everything from fast food favorites to home-cooked meals. The evolution of ketchup stands as a testament to the enduring appeal of this tangy and versatile condiment, which continues to add a delightful touch to our dining experiences.

Subscripe to my Facebook page.
Subscripe to my Youtube channel.

© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.

Adjust Quanities

6 kg tomatoes (paste or roma tomatoes)
1.50 cup (72 Teaspoons) onion
1 cup (48 Teaspoons) sugar
1.50 cup (72 Teaspoons) white vinegar
1.50 cup (72 Teaspoons) apple cider vinegar
0.13 cup (6.24 Teaspoons) non iodised salt
1.50 tsp garlic powder
0.50 tsp black pepper
0.13 tsp celery seed or 1/4 cup celery leaves
0.25 tsp mustard powder


  1. Wash and clean tomatoes
  2. Remove stems and blemishes
  3. Quarter the tomatoes
  4. Place in a pot and simmer on a low simmer with the lid off (around 150c)
  5. Add the other ingredients
  6. Cook on a low simmer until the tomatoes are fully cooked and the sauce is thick. The sauce must not be watery at all
  7. In a blender, blend the sauce until you have the perfect consistency. You can also use a stick blender.
  8. If it is still too watery, continue simmering until you reach the right consistency
  9. Add to sterilised canning jars up to 3cm from the top
  10. Cook in the canning jars for 20 minutes
  11. Remove and let cool