Homemade Tomato Ketchup


yield 1.5 litres (approx)
3 kg ripe tomatoes
2 tbls salt
600 ml white vinegar
1 1/8 cups (250 g) 9 oz white sugar
1/2 tsp each of ground cloves, cinnamon, allspice, and Cayenne pepper


1. Quarter the tomatoes, place them in a preserving pan with the salt and vinegar, and simmer until they are soft and quite broken up.

2. Rub the mixture through coarse muslin or a fine nylon sieve; then return it to the pan and add the sugar.

3. Simmer until the ketchup starts to thicken, and then add the spices to taste, a little at a time, stirring thoroughly.

4. Meanwhile, heat enough bottles to hold the ketchup, and prepare seal, a boiled cork to fit the bottle and either waxed or covered with greaseproof paper tied securely over.

5. When the ketchup is thick enough, fill the hot bottles, leaving a head-space.

6. Seal immediately, or allow the ketchup to cool slightly; then fill up the bottles, leaving a headspace, and sterilize at 88°C for 30 minutes.

7. Seal immediately. Label when cold.

Note Remember that the ketchup will be thicker when cold, so do not reduce it too much.

To sterilise bottles see Sterilising Bottles.

What did you think?

19 people have helped to review this recipe. Thankyou!

Tomato Ketchup
posted by Gill @ 03:03PM, 9/14/09
I have not yet tried this recipe but will do so soon. However, whenever I find tomato ketchup recipes they never say how long they will store,

Can anyone Help please?
Tasty Homemade Tomato Ketchup
posted by Roz Cunliffe @ 03:17PM, 10/12/09
This was really easy to make with ingredients that I could buy from the supermarket and my own home-grown tomatoes.
It didn't make much, all those tomatoes in the pan and I only got a couple of bottles of ketchup It came out a bit runny so Maybe I didn't simmer it long enough.
What it didn't have in quantity it more than made up for in quality..The taste was so tomatoey and sweet and lovely I know it will be eaten in no time. Just think of all the gooness of tomatoes concentrated into a ketchup that you know exactly what went into it. A sure winner
Tomato ketchup storage
posted by khan @ 08:01AM, 8/20/10
Let me know for how much time it will not detoriate.How should I preserve for longer time.
Shelf life
posted by Tim Fulford @ 06:14AM, 8/30/10
If you sterilise and seal the bottles properly then it should keep for a t least 6 months in a cool dark place. However once open keep in the fridge and use within a month would be my advice
Contact us
Advertise with us

Sign up to the newsletter for updates and new recipe ideas.
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved