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Home Made Ketchup

Updated on August 20, 2012
Cast your vote for Home Made Ketchup

I have always wanted to make my own bottled sauce, so today I got at it while I had the house to myself. The smell was amazing that it gave off as it cooked, and with my windows open I'm sure my neighbours could smell it too. You could experiment with amounts of spice, throw in some chopped chilies for more heat, or double the recipe to make extra. I have used tinned tomatoes, but if you were to use fresh, I would say about 2 kg would be about right. As you can see from the picture, I was able to just scrape out five 330 ml bottles of sauce.

Now let's see if the kids like it after all that.

Tomato, Capsicum, Onion, Garlic and simmer.
Tomato, Capsicum, Onion, Garlic and simmer.
Sterilise the bottles and let dry while the sauce simmers.
Sterilise the bottles and let dry while the sauce simmers.
Puree the sauce.
Puree the sauce.
Add Vinegar, Sugar and Spice, simmer.
Add Vinegar, Sugar and Spice, simmer.
Pour into sterile bottles, seal and turn upside down until cooled.
Pour into sterile bottles, seal and turn upside down until cooled.

Cook Time

Prep time: 30 min
Cook time: 2 hours 30 min
Ready in: 3 hours
Yields: 4 - 6 bottles depending on size.


  • 6 x 400 gram Tins Of Whole Peeled Tomatoes
  • 2 x Medium/1 x Large Onions, Finely chopped
  • 1 x Large Red Capsicum (bell pepper)
  • 2 Cloves of Garlic, Crushed
  • 1/2 tbsp Ginger, Grated
  • 1/2 tbsp Nutmeg, Ground
  • 1/2 tbsp Paprika
  • 1 tbsp Coriander Seeds, Ground
  • 1 Clove, Ground
  • 1/3 Cup of Sugar
  • 1/2 Cup of Red Wine Vinegar
  • Pinch of Cayenne Pepper
  • Salt and Pepper
  1. Place the Tomatoes, Capsicum Onion and garlic in a large pot, use a knife to roughly chop up the tomatoes in the pot and bring to the boil, reducing to a simmer and leave for about 1 hour, stirring every so often to prevent it sticking and burning. If you need to, you can add a touch of water, but generally using tin tomatoes there's enough liquid.
  2. After 1 hour, remove from the heat and using a stick blender, puree the sauce until it is smooth.
  3. Return the sauce to the heat and add the Sugar, Vinegar, Ginger and other ground Spices. Leave to simmer for another 1 and a half hours or until the sauce has thickened to a nice consistency.
  4. Taste, and season with salt and pepper.
  5. Once you have your sauce tasting right and at the right consistency, use a small funnel and ladle to pour the sauce into sterile jars or bottles*.
  6. Turn the jars/bottles upside down until they are completely cooled, this helps to create a vacuum and give the sauce about a 1 year shelf life. Once opened though, the sauce needs to be kept in the fridge.

*Sterile Jars/Bottles

I used some beer bottles for my sauce, not the twist top type, the ones you need to pop off using an opener so the they can be resealed properly with new lids.

To sterilise your jars or bottles, give them a good wash in warm soapy water, rinse thoroughly to get all the soapy water off, and then place them in a large pot of boiling water for 10 minutes to kill off any bacteria's.

Place them on a towel or dish drainer to dry out, or in a warm oven.


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    • LetitiaFT profile image

      LetitiaFT 5 years ago from Paris via California

      This is great. I brought some Australian ketchup home from California last time I was there. It was labeled "Ketchup for Adults." It was so good I only got to try it once before my husband finished off the bottle. I think Australians have a way with the stuff. I'll have to try yours!

    • InTuneWithCooking profile image

      InTuneWithCooking 5 years ago from Australia

      I really hope you enjoy it Jen! When it comes to the vinegar, just a plain one will do just fine as well, it doesn't have to be red wine vinegar, that's just what I had on hand at the time.

    • profile image

      jenubouka 5 years ago

      Cool! I can't wait to see that hub! I am going to try this recipe this weekend with canned tomatoes, fresh are not very good right now. I am pumped!

    • InTuneWithCooking profile image

      InTuneWithCooking 5 years ago from Australia

      Thanks for the comment and vote Rajan!

      Thanks Jen! You're right, I was thinking the same thing. I will try using it to make a BBQ sauce soon.

    • profile image

      jenubouka 5 years ago

      This looks awesome! i bet this recipe would be a great base for some bbq sauce!

    • rajan jolly profile image

      Rajan Singh Jolly 5 years ago from From Mumbai, presently in Jalandhar,INDIA.

      This sauce looks delicious. What I most appreciate is the fact that no preservatives have been used. Once we have tomatoes in plenty here I would be asking my wife to make some.

      Bookmarked. Voted up. Useful.