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Best Ketchup Recipes

Best Ketchup Recipes

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Top Rated Ketchup Recipes

Meatloaf in the microwave?! We know it sounds strange, but this meatloaf in a mug will satisfy those comfort food cravings, and can be made in less than 10 minutes.

These little guys pack a serious punch thanks to a quick glaze of Frank’s RedHot and butter. They’re so good, everyone will be back for seconds. And probably thirds, too.Recipe courtesy of Frank’s RedHot

Jazz up this delicious Mediterranean-inspired burger with Beyond Burger patties with some spicy ketchup. This recipe is courtesy of Beyond Meat.

Adam Fleischman invented the Umami burger in 2009 after figuring out that one of the main tastes that diners love in burgers and pizza is umami, the fifth taste popular in Japanese cuisine. In order to play up that flavor in the Umami Burger, toppings like an aged Parmesan crisp, oven-roasted tomatoes, shiitake mushrooms (naturally high in umami), and caramelized onions accentuate the taste, while a Portuguese bun holds it all together while adding texture.The burger patty is seasoned with Fleischman's Umami "Master" Sauce, which includes seaweed, tamari, and miso, and his Umami "Dust," a secret mixture that includes konbu and dried mushrooms, as well as some salt and pepper. To bring it altogether, Umami ketchup kicks up the flavor with added fish sauce and mushrooms. The combination of all of the ingredients creates a hint of Japanese cuisine that’s thrown into a classical American burger.Click here to see How to Make 5 Trendy Burgers at Home

Ketchup is one of Amercia's favorite condiments so you may be thinking, if it ain't broken, why fix it? We're not trying to fix it , although we are suggesting a little oomph to our beloved sauce. Variety is the spice of life! Thanks to chef Duran from The Food Networks' s Ham on the Street and TLC's Ultimate Cake Off, we have a bold ketchup recipe to mix things up a bit. The spice we're adding is madras curry powder. The piquent peppery flavor it provides to ordinary ketchup will surely have your guests take notice (in a good way) this barbecue season.This recipe combines the powder with 100% natural store-bought ketchup but if you're feeling more ambitious, you can make homemade ketchup and then add whatever spices to really jazz up an otherwise typical condiment.To read more about ketchup and to see our round-up of the best store-bought brands, click here to read Ketchup Taste Test: Is Heinz Really Best?

This is the scaled-down approximation for a family-size serving. "It must be Heinz!" Debbie Cronk of Red's Eats insists.

These little, juicy meatballs make awesome bite-sized appetizers for any party.This recipe is courtesy of Crock Pot Dump Meals.

This dish is Sir Kensington’s riff on a class meatball recipe — adding salty cheeses like blue cheese or Gorgonzola instead of the classic Parmesan, and using a little spiced ketchup as not only a binder but added flavor.

This recipe adds the popular tang of ketchup to a classic deviled egg recipe.Click here to see more deviled egg recipes.

There’s nothing like a good old-fashioned hamburger — so juicy and full of flavor that you don’t even need to add cheese. If you’re a fan of this classic cookout fare, this recipe is for you. It’s simple and delicious.

Mayochup is officially taking the country by storm, with consumers raving about this brand new condiment. No one has ever, ever had such an original thought — to mix two heavy-hitting sauces together to create a single, almighty, all-purpose condiment is pure genius. In this inspired iteration, creamy mayonnaise meets tangy-sweet ketchup, resulting in a perfectly balanced supersauce that is truly remarkable. Thank you, Heinz — this visionary new product is definitely going to move some culinary mountains.If for some ghastly reason, you find yourself unable to find the magic that is Mayochup in your local grocery, never fear! With your chin up and a few simple ingredients, you can improvise. We cannot guarantee that is will be quite as delicious at the original, but y’know, in a pinch, it might just tide you over until you can get your hands on the good stuff.The 53 Products Trader Joe's Customers and Employees Love the Most New Coke, Colgate Lasagna, and 15 Other Food Products That Failed MiserablyCan You Guess the Ridiculous Prices of These Ridiculous Whole Foods Products?

This spicy condiment is served at Noodlecat in Cleveland, Ohio. It's perfect in noodle dishes, on sandwiches, on hot dogs, on pizza, or on anything that needs a spicy kick but with a bit of complexity.

Healthy Homemade Ketchup Recipe with Easy Canning Instructions

On my personal blog I share a lot about my “city girl” background. It’s true that I was born in downtown Chicago and spent much of my young adult years at a country club pool with no clue to how food was produced.

But my mom also had a little Better Homes and Gardens influence, so gardening was actually a little (very little) piece of my youth as well.

My mom talks about the big garden she put into their first home in the suburbs, but sighs saying that multiplying children made her pump the brakes on this project. Instead, she planted tomatoes and herbs most summers right into the landscaping off the kitchen for easy access.

I also have memories of this time of year around my junior year of high school, when my mom gave canning a try.

It looked like such mess and so much work. I would leave for school and she was at the stove top. I would come back from school and she was still there…!

How To Make Homemade Ketchup From Scratch

Since we started making our own homemade ketchup from scratch we’ve stopped buying it at the store because it really can’t compare to homemade. Plus it’s so easy to make!

What Is The Difference Between Ketchup And Catsup?

Ketchup also called catsup arrived in recipes in the early 1800s as a delicious tomato-based condiment with vinegar and spices. Long story short the only difference is the name, they both are that thick tomato sauce we know and love here in the USA.

Who Invented Ketchup?

Ketchup was invented by Henry John Heinz, in 1876. Heinz invented ketchup by adapting a Chinese recipe for so-called Cat Sup, a thick sauce made from tomatoes, special seasoning, and starch.

Is Homemade Ketchup Better?

The debate for which one is better is best decided by you. Now I will be the first to admit that companies like Hunts or Heinz have created a delicious product, but now that I’ve had homemade ketchup? Not going back for anything. I love everything about our homemade ketchup recipe, and it’s so easy to adjust for those with allergies.

What You Need To Make Homemade Ketchup

To make this ketchup recipe you are going to need:

Homemade Ketchup Recipe

Now that you’ve got your supplies let’s get on to the recipe, to make this homemade ketchup recipe you’re going to need:


1/2 Cup light corn syrup + 1/8 cup

1/2 Teaspoons garlic powder


Whisk ingredients together and bring your ketchup to a boil.

Reduce heat and simmer for 25 minutes.

Remove your ketchup from the heat and allow to cool covered with a lid. *if you were going to can it skip this step and go ahead and pour the ketchup into your canning jars.

Bottle your ketchup and refrigerate.

This recipe makes 1 mason jar or 4 1/2 pints.

How Long Does Homemade Ketchup Last

Homemade Ketchup will last about three weeks in your refrigerator, or you can make a big batch and can it for later. This is our favorite way to make ketchup so we don’t have to keep making it every few weeks.

How to Make Ketchup At Home

The short answer is – really simply. But I know that’s not going to cut it so here is the full method for making your own delicious homemade ketchup recipe. The entire recipe uses nine ingredients, not including salt and the majority of those are herbs/spices that are likely already in your kitchen.

The entire process takes around an hour and will yield 1.5 cups of homemade ketchup. The homemade ketchup can then be stored in an airtight container in the fridge for one month (although mine never lasts that long).

The Ketchup ingredients

  • tomatoes – cherry or others (I used organic)
  • apple cider vinegar – this adds a bit of sour flavor
  • brown sugar – this brings sweetness (some people use maple syrup for a refined sugar-free version. However, I have to admit I prefer the taste with brown sugar)
  • a clove bud and ground cinnamon
  • onion and garlic powder
  • celery seeds, chili powder (or cayenne pepper powder), and salt

How to make ketchup

Start by washing the tomatoes and removing their stems.

Add the tomatoes to a large bowl and blend them (I used Organic Cherry Stem Tomatoes) with a handheld immersion blender. You could also do this in a food processor.

Pass them through a sieve to remove the seeds and chunks of the skin. This yielded 3.5 cups of tomato juice for me.

Add the tomatoes into a large saucepan over medium heat and bring to a slow boil. Then simmer and reduce for about 45 minutes. Stir occasionally.

Add all the other ingredients and stir well. The spices and flavors combine to give you that signature tomato ketchup flavor.

Note: If you are using ready-made tomato paste, you can start at this step, as it does not need to be reduced.

Keep over medium heat for another 8-10 minutes and cook, stirring occasionally.

When you achieve a consistency you like, remove from the heat.

Leave it to cool down then transfer to an airtight container or bottle and keep refrigerated. That’s literally all it takes to make delicious homemade ketchup – so you can see why I’m so enamored.

For me, this recipe yielded 1.5 cups of homemade ketchup.

It’s ketchup, reimagined.

Our ketchup is made with only simple, high quality ingredients.

Put Best Foods Real Ketchup on a juicy burger, on the side of crispy French fries, or use it to create a homemade secret sauce.

Made with the best nature has to offer. No added flavors, artificial ingredients or preservatives. Our ketchup uses only six high-quality ingredients – tomato puree, honey, white wine vinegar, spices, onion powder and salt.


Unlike other ketchups out there, Best Foods REAL Ketchup doesn’t include refined sugar or high fructose corn syrup. Instead, it's sweetened with True Source Certified honey—honey that is ethically and transparently sourced. Simple ingredients are what make our ketchup so rich and flavorful.

1 tablespoon olive oil
1 cup chopped onions
1 28-oz can tomato puree (I prefer Muir Glen Organic)
1/4 cup apple cider vinegar
2 tablespoons golden brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt (I use Diamond Crystal Kosher)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
pinch ground cloves

  1. Heat the oil in a 3-5 quart saucepan and add the onion. Cook over medium-low heat, stirring occasionally until soft and golden, about 10 minutes.
  2. Add the remaining ingredients, and stir to combine. Bring to a boil, lower heat, and simmer, stirring occasionally for 15 minutes, until thick.
  3. Blend the ketchup in batches in a blender or use an immersion blender until smooth.
  4. Transfer the ketchup to a bowl and allow to cool completely before tasting to adjust seasoning.

Taste Of Grandma's Kitchen: We Hack An Old Ketchup Recipe

Although Heinz may dominate the ketchup scene, 100 years ago it wasn't uncommon to make your own at home. So why bother doing so now, when you can just buy the bottles off the shelf? At least one man, Jim Ledvinka, was motivated by nostalgia.

"Oh, yes — we remember my grandmother making ketchup. And it was quite a sight to behold," Ledvinka says.

Ledvinka now lives in Athens, Ga., but he grew up outside of Chicago with his younger sister Joanne in the 1940s and '50s. Every year their grandmother Antoinette Ledvinka would commandeer the kitchen for a marathon, no-nonsense ketchup-making session that lasted several days.

"I remember the huge pot of ketchup simmering on the stove," Joanne Ledvinka says. "The coloring was a little bit different it was more of a brown, not a red."

The color wasn't the only thing that made grandma's homemade ketchup "special."

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"We hated it," Jim says. Joanne also was not a fan. "That ketchup did not come anywhere near the meatloaf," she says.

Jim says his grandma's version didn't taste nice and sweet. It was thin, a little runny, and it had a strong taste that was both spicy and vinegary — at least, that was their impression as children. But when Jim grew up a little bit, he had a very different reaction.

"Mother opened a jar of my grandmother's ketchup. I tried it, and I said, 'This is great! [Was I] crazy or something?' It was sort of like, all of a sudden, a revelation that comes when you have adult taste buds," he says.

Unfortunately, his appreciation came too late. It was Grandma Ledvinka's last batch of ketchup — canned in 1958, shortly before her death.

Jim Ledvinka is now himself a grandfather. Thinking about his grumpy grandma — and her spicy ketchup — he wrote to NPR's Found Recipes project for help re-creating the ketchup of his memories. We connected him with Kaela Porter, who writes the Local Kitchen food blog.

"I'm hardly an expert," Porter says. "I've actually made classic tomato ketchup once."

She notes that ketchup is technically a fruit butter. The name "butter" comes from the fact that is spreadable, like butter.

"I have made dozens and dozens of fruit butters, and they're simple recipes. You take some fruit, and add some sugar, and cook it way, way down," she says.

Porter says the recipe for ketchup hasn't changed in a long time all versions use the same basics of tomatoes, vinegar, sugar and some spices. But it's the spices that can vary the most.

After chatting back and forth with Porter over email, the first big break in Ledvinka's "ketchup quest" came when she asked him a very basic question: Did his grandmother have any cookbooks that she used? In a flash, it came to him — The Settlement Cook Book (The Way to a Man's Heart).

To find out if it contained his grandmother's ketchup, Ledvinka downloaded two editions of the cookbook and bought a physical copy from a book dealer. He compared the versions and determined that his grandmother had likely improvised from the 1903 edition of the cookbook.

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He then bought several pounds of ripe, beefsteak tomatoes, cooked them down to a thickened sauce, and did experiments with various combinations of spices. Over the course of two weeks, Ledvinka made five different batches and took meticulous notes.

He invited friends over to taste test — most preferred the milder and sweeter versions he made early on. But his sister, Joanne, loved the spicy final result.

"It's very robust," she says. "You can taste the tomato and you can taste these wonderful spices, particularly the clove and the cinnamon. I just enjoy the heck out it."

Joanne said it was even better than grandma's. Jim dubbed his adapted recipe "Bohemian Ketchup" in honor of Antoinette Ledvinka's Bohemian ancestry.

Jim says the tart and heavy clove flavor might not be anyone else's ideal ketchup, but he still loves it — though he remembers grandma's version having an even more intense clove flavor.

He's since poured his homemade ketchup over meatloaf and hamburgers — anything with ground beef. But now he needs more. This summer, as tomatoes turn red, ripe and juicy, Ledvinka will be back in the kitchen making ketchup, just like his grandma used to do.

Recipe: Bohemian Ketchup

This is Jim Ledvinka's take on his grandmother's recipe, adapted from The Settlement Cook Book (The Way to a Man's Heart), 1903. Canning is optional if you won't use it up right away.


- 1/2 bushel ripe tomatoes
- 1 medium onion, diced
- 1 clove garlic, peeled
- 2 tsp. red pepper (cayenne)
- 3 cups cider vinegar
- 3 tbsp. salt
- 1 cup dark brown sugar
- 1 tsp. ground allspice
- 1 tbsp. ground cloves
- 1 tbsp. ground cinnamon
- 4 tbsp. dry mustard
- 2 tbsp. Lea & Perrins Sauce
- 1 tsp. ground black pepper

1. Remove bad parts from the tomatoes. Wash and quarter them and add them to a very large stock pot, along with the onion, garlic, and cayenne pepper. Crush that mixture a bit to provide some liquid. Bring to a slow simmer for 30 minutes. Let cool.

2. Run the contents of the stock pot in batches through a food mill. The old-fashioned kind of food mill with a fixed fine disk works best.

3. Return the milled mixture to the stock pot and simmer very slowly (to keep the tomatoes from burning), until the volume is reduced by about one-half. It should have the consistency of thick tomato sauce. This step may take six to twelve hours, maybe more, depending on the tomato variety. Let cool.

4. Run the contents of the stock pot in batches through a blender.

5. Return the mixture to the stock pot and bring to a simmer until the mixture is the consistency of commercial catsup. This step may take six hours or more.

6. Add the remaining ingredients, bring to a simmer, and reduce to the desired consistency.

7. Prepare a canner with jars and and lids sufficient for about 8 - 10 pints of catsup: Fill canner with water to at least 1 inch above tops of jars, and add a little vinegar. Bring to boil for 15 mins. Place lids, funnel, tongs, and ladle in saucepan with water, bring to a low simmer.

8. Use the tongs to remove the jars and lids one at a time from the canner, pouring the jar water back into the canner. Fill each hot jar with catsup, leaving 1/2-inch of head space. Wipe the rims of the jars, affix the lid, screw the band on finger tight, and return to the canner. Replace the lid on the canner and process in boiling water bath for 15 minutes. Remove jars from canner, listen for a ping as the catsup cools and the lid pops into place. Test the seal by pressing down on the lid it should not give. Let the jars rest until cool. Store in a dark place.

Homemade Ketchup Recipe

Heinz has totally spoiled me. When Erin asked if I'd be interested in starting up this new "Sauced" column, I started racking my brain about what condiment to tackle first. I could think of nothing more fitting, more ubiquitous, than ketchup. You hardly ever stop to think about what goes into making ketchup. Usually, a bottle of Heinz is just hanging out in the fridge and, well, it tastes exactly the way it should.

So I started this recipe from the ground up, reading ingredient labels on common ketchups, tasting them, and researching the process of making it. The fruits of this labor was something simple to make and tasted great.

While nothing will replace a flavor so ingrained in our psyches as Heinz, this ketchup had its own appeal. It was brighter and fresher than bottled ketchup, with a natural tomato flavor that had just enough spice to clearly define itself as ketchup over any other tomato sauce. The wife and I enjoyed a plate of fries with this ketchup, alongside another dish with Heinz. We happily went back and forth between the two, appreciating each for its own uniqueness.

Make Your Own Low Sodium Ketchup

The best advice I will give you today though, is to make your own. It is a lot easier than you think and quick too. The absolute coolest thing about making your own ketchup is that you can make fancy “gourmet” ketchups that are kicked up a few notches, and are great for BBQs, picnics, and any other occasion. My base recipe for the best low sodium ketchup has honey as the sweetener, cider vinegar, cayenne, ginger, paprika, garlic, onion, and liquid smoke to give it a roasted tomato flavor.

3 tbsp curry powder
1 tbsp oil
1 tbsp (or less) Cayenne pepper or chili powder, depending how spicy it should get
100 ml Coke
100 ml orange juice
350 ml pure tomato ketchup, preferably home.

– Mix curry powder with the oil in a pan and heat it but watch out that it won’t become too hot, the curry powder will become bitter.
– Add cayenne pepper or chili powder, mix it well, then add coke very slowly so it won’t overflow.
– Let sauce simmer for while until it has significantly thickened, then add orange juice.
– While stirring continuously, let simmer for 2-3 more minutes, then add the tomato ketchup and mix it very well.
– Let cook for another 2-3 minutes.
– Spice with salt, pepper to taste and if you like with some more curry powder.

Best for 1 week – Keep in fridge.

Serve it over the sliced sausage and before adding the ketchup sprinkle some curry powder over the sausage pieces.
Tastes awesome with steaks or any barbecue meat.

Homemade Ketchup

This homemade ketchup recipe is super easy and tastes incredible. Just throw everything into your blender and simmer.

The Best Homemade Ketchup Recipe

This is an amazing homemade ketchup recipe that is vegan and gluten-free from The Blender Girl cookbook. Blend everything, and then simmer on the stove. Too easy!

This ketchup recipe tastes pretty close to commercial ketchup but skips the refined sugar and preservatives. Instead, I’ve used maple syrup. I’m gluten-free so I’ve used gluten-free and vegan Worcestershire sauce. The only brand I’ve found is from The Wizard’s. If you’re not gluten free, Annie’s Naturals has a fabulous vegan option.

I deliberately kept this ketchup recipe simple to replicate the flavor of commercial ketchup, but jazz it up with spices for a more exotic blend.

Resist the urge to omit the cornstarch or your ketchup may not be as thick as you want it. The ketchup thickens after chilling in the fridge overnight. The flavor gets better, too. So, I always make it the day before I want to serve it.

This homemade ketchup will keep in the fridge for about a month. But, it never lasts that long.

Get 100 Delicious Healthy Recipes

My Top 100 Healthy Recipes are in The Blender Girl cookbook.

Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

Watch the video: Ketchup Taste Test: What Is The Best Ketchup? GRATEFUL