This Homemade Tomato Ketchup (Tomato Sauce in Australia!) is rich, tangy and packed with real tomato flavour. Roasting the vegetables first gives the sauce a deep, tomatoey taste, while pitted dates add natural sweetness without the refined sugar. It’s a tasty and wholesome, additive-free alternative to store-bought tomato sauce. Plus, it’s kid-approved!
This ketchup is perfect for burgers, sausage rolls and pies, or as a dipping sauce for chips. And chicken nuggets of course! 😁 Once you try this homemade tomato sauce, it’ll be hard to go back to store-bought!
Why you’ll love Homemade Tomato Ketchup
This Homemade Tomato Ketchup is full of real, wholesome ingredients. It’s just vegetables and a few pantry staples including herbs and spices. This recipe is generally vegan and gluten-free (just be sure to check product labels), making it a great option for a range of dietary needs.
It’s refined sugar-free too – pitted dates provide natural sweetness instead. It generally has less sugar and sodium content than generic store-bought options, so it’s a better alternative for toddlers, kids and older family too!
This is an easy recipe to make. It’s also a great way to use up extra tomatoes and keep a batch of homemade sauce ready in the fridge.
Ingredients in Homemade Tomato Ketchup
You’ll only need a handful of everyday ingredients:
Tomatoes – Fresh tomatoes are the base of the sauce and give it a bright, natural flavour. Roasting them first helps intensify the sweetness and richness. I like to use Roma tomatoes.
Red capsicum/bell pepper– Adds extra body and a subtle sweetness that balances the acidity of the tomatoes.
Onion – For mild savoury flavour.
Garlic – A single clove adds gentle savoury notes without overpowering the sauce.
Apple cider vinegar – Provides the classic tangy ketchup flavour and helps preserve the sauce.
Tomato paste – Adds extra richness and deep tomato flavour.
Pitted dates – For natural sweetness.
Celery salt – A classic ketchup seasoning that adds savoury depth. If you don’t have celery salt, substitute for 3/4 tsp salt.
Allspice, paprika and cloves – These warm spices give the sauce its familiar ketchup flavour.
Dijon mustard – Adds a subtle tangy kick that balances the sweetness.
Bay leaf – Infuses the sauce with extra depth while it simmers.
How to make Homemade Tomato Ketchup
Making Tomato Ketchup at home is pretty simple. Roasting the vegetables first creates a deeper flavour than many quicker stovetop versions – it’s totally worth the extra bit of effort! Then you just simmer everything together until thick and rich, and blend.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat the oven and lightly oil or line a baking tray with baking paper.
Step 2: Arrange the tomatoes, capsicum, onion and garlic onto the tray. I halve my tomatoes for easy peeling. Roast in the oven until the skins start to blister and char slightly.
Step 3: Allow the vegetables to cool enough to handle, and then roughly peel off the skins and transfer the vegetables to a large saucepan.
Step 4: Add the apple cider vinegar, tomato paste, dates, celery salt, spices, Dijon mustard and bay leaf. Bring the mixture to the boil, then reduce the heat and simmer uncovered until thickened and rich. Remove the bay leaf.
Step 5: Allow the mixture to cool slightly for safe handling, and then transfer to a blender or food processor. Carefully blend the sauce until completely smooth. Pour the ketchup into sterilised jars or bottles and cool to room temperature before refrigerating.
How to use this Tomato Sauce
This homemade tomato sauce is really versatile and works anywhere you’d normally use store-bought ketchup.
Use it on burgers, or serve it with sausage rolls and pies, meatballs, chicken nuggets or chips. You can spread it onto sandwiches and wraps too.
Storing
Store the ketchup in sealed sterilised jars or bottles in the fridge. It will keep for around 1 week when refrigerated.
For longer storage, you can freeze the sauce in small portions or ice cube trays for up to 3 months. Once frozen, transfer the cubes into a labelled airtight container or bag.
LOOKING FOR MORE PANTRY STAPLES?
Try my Nut Free Basil Pesto for an allergy-friendly sandwich spread or dip, or make a batch of this additive-free Homemade Gravy.
If you make this Tomato Ketchup, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly pantry staple recipes.
Happy cooking,
Chloe
Homemade Tomato Ketchup
Category: Pantry StaplesIngredients
- 750 g tomatoes halved and with hard core top removed (Note 1)
- 1/2 red capsicum/bell pepper deseeded
- 1/2 brown/yellow onion skin on
- 1 clove garlic peel on
- 3 tbs apple cider vinegar
- 3 tbs tomato paste
- 35 g pitted dates
- 1 tsp celery salt (Note 2)
- 1/4 tsp allspice
- 1/2 tsp sweet paprika
- 1 tsp Dijon mustard
- 1/8 tsp ground cloves
- 1 bay leaf dried
Instructions
- Pre-heat oven to 200°C/400°F (180°C fan forced). Lightly oil or line a large baking tray with baking paper/parchment paper.
- Put 750 g tomatoes, 1/2 red capsicum/bell pepper, 1/2 brown/yellow onion and 1 clove garlic onto the baking tray. Roast in the oven for 25 minutes until the tomato and capsicum skins are peeling and charring. Allow them to cool enough to handle.
- Roughly peel the vegetables. Put them into a large pot along with any liquid from the bottom of the roasting pan.
- Add 3 tbs apple cider vinegar, 3 tbs tomato paste, 35 g pitted dates, 1 tsp celery salt, 1/4 tsp allspice, 1/2 tsp sweet paprika, 1 tsp Dijon mustard, 1/8 tsp ground cloves and 1 bay leaf to the pot. Stir gently to combine, breaking up the vegetables a little. Bring to the boil, and then reduce the heat to a simmer. Simmer, uncovered for 35 minutes, until the mixture is quite thick. Allow it to cool to room temperature. Remove the bay leaf.
- Transfer the mixture to a blender. Blend until smooth. Pour into sterilised jars or bottles for storing in the refrigerator.
Thermomix instructions
- Pre-heat oven to 200°C/400°F (180°C fan forced). Lightly oil or line a large baking tray with baking paper/parchment paper.
- Put 750 g tomatoes, 1/2 red capsicum/bell pepper, 1/2 brown/yellow onion and 1 clove garlic onto the baking tray. Roast for 25 minutes until the tomato and capsicum skins are peeling and charring. Allow them to cool enough to handle.
- Roughly peel the vegetables. Put them into the Thermomix mixing bowl along with any liquid from the bottom of the roasting pan.
- Add 3 tbs apple cider vinegar, 3 tbs tomato paste, 35 g pitted dates, 1 tsp celery salt, 1/4 tsp allspice, 1/2 tsp sweet paprika, 1 tsp Dijon mustard, 1/8 tsp ground cloves and 1 bay leaf to the mixing bowl. Cook for 45 minutes, 100°C, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Blend for 1 minute, speed 8, MC on, making sure to increase the speed gradually. Carefully pour into sterilised jars or bottles. Cool to room temperature and then store in the refrigerator.
One Response
My youngest loves tomato sauce, and this is a great alternative to supermarket options! I know exactly what’s in it, and IMO it always tastes better from scratch!