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Homemade Ketchup

A glass jar of thick red homemade ketchup beside ripe tomatoes and a small honey jar in a bright kitchen
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A glass jar of thick red homemade ketchup beside ripe tomatoes and a small honey jar in a bright kitchen

Homemade Ketchup

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Four-ingredient homemade ketchup made with tomato paste, honey, vinegar, and water.
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Ingredients Method Notes

Ingredients
  

  • 12 oz Tomato paste
  • 2 cups Water
  • 1 cup Honey
  • 1/2 cup Vinegar

Method
 

  1. Combine tomato paste, water, honey and vinegar in a saucepan; whisk until smooth.
  2. Bring just to a gentle simmer, then cook over low heat, stirring frequently and scraping the bottom to prevent scorching.
  3. Continue until evenly combined and thickened to your preferred ketchup consistency. Cooking time varies with heat and saucepan.
  4. Cool promptly and refrigerate in clean covered containers.

Notes

Recipe #244
Helpful Notes & Storage
  • Use ½ cup vinegar per 12 oz of tomato paste. No additional seasonings are included. This is a refrigerated condiment, not a shelf-stable canning recipe.
  • Refrigerate perishable prepared food promptly at 40°F or below, within 2 hours of preparation (within 1 hour above 90°F). As a conservative guideline, use refrigerated leftovers within 3–4 days or freeze where appropriate. Do not treat these recipes as shelf-stable.

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