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Homemade Ketchup Made with Fresh Tomatoes

  • Yield: 8-10 half pints 1x


  • 20 pounds tomatoes
  • 4 large onions (1 ½ pounds)
  • 10 cloves of garlic
  • 2 cups sugar
  • 3 cups vinegar
  • 1 cup apple cider vinegar
  • 3 Tablespoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons paprika
  • 1 teaspoon celery seed
  • 1 teaspoon allspice
  • 1 teaspoon black pepper


  • Chop the tomatoes and onions into chunks.
  • Add the tomatoes, onions, and garlic to a slow cooker and cook for 12 hours over low heat.
  • There will be puddles of liquid sitting around the vegetable chunks. Use a ladle to strain off the water. (You can discard the liquid or save it for flavoring other dishes.)
  • Puree the tomatoes in a blender, foley mill, or immersion blender.
  • Run the puree through a sieve to remove any solids. 
  • Add the puree and all of the remaining ingredients to a stock pot.
  • Bring the mixture to a boil and then reduce the heat to a simmer, stirring occasionally, for 3 hours or until thick. 

Canning Instructions

  • Ladle the ketchup into half pint jars leaving ⅛” headspace.
  • Remove the air bubbles.
  • Wipe the rims and top with rings and lids.
  • Process half pints (or pints) in a waterbath canner for 15 minutes.