Make Your Own Ketchup



Written by Dania Novack Katz
We’re all familiar with the classic, sweet-acidic taste of ketchup, but have you ever stopped to ponder the origins of this popular condiment? The word ketchup is derived from the Chinese ke-tsiap, a pickled fish sauce. It later made its way to Malaysia where it became kechap, and Indonesia where they called it ketjap. Today, Americans purchase over 10 billion ounces of ketchup annually. It’s easy to buy ketchup, but much more fun to make it yourself! Be creative and adjust the flavors any way you desire.
Course: Condiment
Author: Dania Novack Katz


  • Medium-Sized Pot
  • VitaMix or Blender
  • Glass Mason Jar


  • 1 tsp. Oil
  • 2 Cloves of Garlic Minced
  • 1 Medium Maui Onion Diced
  • 2 lbs. Tomatoes Chopped
  • ¼ Cup Brown Sugar
  • ¼ Cup Apple Cider Vinegar
  • 1 Tbsp. Worcestershire Sauce
  • ½ tsp. Chili Powder
  • ¼ tsp. Fresh Minced Ginger
  • ¼ tsp. Ground Allspice
  • ¼ tsp. Ground Cinnamon



  • Heat a medium-size pot over medium to low heat. 
  • Add oil, garlic, and onions, and sauté until translucent, about 5 minutes. Do not allow the onion mixture to brown or burn.


  • Add tomatoes, brown sugar, and apple cider vinegar.
  • Bring to a slow boil, then lower to a simmer and break up the whole tomatoes.
  • Add remaining ingredients and continue to simmer uncovered for 30 minutes, stirring occasionally, until very thick.


  • Remove from heat, cool, and transfer to a VitaMix. Blend until smooth. 
  • Store in a glass mason jar. The ketchup will thicken when chilled.


1. Keep refrigerated in an airtight container for up to 45 days.
2. Adjust spices to your taste.
3. Makes a great hostess gift.