Homemade Ketchup from Tomato Paste
Natural, budget-friendly, spiced, and very tasty. Making homemade ketchup from tomato paste is very easy. In the end, you get an amazing sauce without harmful additives. It goes well with any meat dish, chicken dishes, french fries, as a sauce for grilled meat, and for homemade pizza.
Updated : 18 March, 2026
Easy
About 20 min.
Ingredients
200 grams
Tomato paste
1
Onions
1
Garlic
300 milliliters
Water
to taste
Salt
1 tablespoon
Sugar
1
Laurel leaf
1
Allspice
2
Cloves
1 teaspoon
Paprika
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make homemade ketchup from tomato paste? Prepare the necessary ingredients. Choose high-quality tomato paste. The overall flavor of the sauce will depend on it. Peel the onion and cut it into large pieces. Peel the garlic clove as well and grate it on a fine grater. Transfer everything to a blender bowl.
Step 2
Now these ingredients need to be blended to the smoothest possible consistency, almost like a purée. If you like, you can add chopped fresh herbs at this stage. I will not add them only because I do not like how they look in the finished ketchup.
Step 3
Transfer the tomato paste and the onion-garlic purée to a suitably sized pot or saucepan with thick walls and pour in the filtered water. Stir, place over medium heat, and bring to a simmer. During cooking, the onion blended into a purée will no longer be noticeable in the finished ketchup.
Step 4
When the tomato mixture comes to a boil, add the salt and granulated sugar.
Step 5
Add the seasonings: bay leaf, allspice, and cloves. Remember how many peppercorns you added, because at the end of cooking all of them will have to be removed so the spices do not end up in the finished ketchup.
Step 6
Next add the paprika. I use a heaping teaspoon because I love it very much. Adjust it to your own taste. Paprika will give the finished ketchup a pleasant flavor. Mix all the ingredients thoroughly and reduce the heat to low. After it comes to a boil, the ketchup should cook for about 30 minutes. Stir the sauce from time to time so it does not burn.
Step 7
As soon as the ketchup thickens enough and you are satisfied with its consistency, I recommend tasting it to see whether everything is balanced or whether it needs a little more salt, for example. If everything is fine, remove it from the heat. Use a slotted spoon to remove all the seasonings; they are no longer needed. Homemade ketchup from tomato paste is ready. Enjoy your meal!
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