A mason jar with homemade ketchup recipe and a ketchup bottle in the background

Ketchup Recipe

A super easy homemade ketchup recipe
Course Condiment
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Calories 151kcal
Author Healing Tomato


  • 6 plum tomatoes Use campari tomatoes if you can
  • 1 red bell pepper
  • 1/4 red onion
  • 1/2 lime
  • 3 Tbsp apple cider vinegar
  • 1/2 cup tomato sauce or 3 tsp of tomato paste
  • 2 tsp olive oil for roasting the bell pepper
  • 1 tsp olive oil for roasting the onions
  • 1/8 tsp salt
  • 1 thai chili (Optional)
  • 1 tsp maple syrup or agave


  • Preheat the mini oven to 300 degrees
  • Baste the outside of the bell pepper with the oil
  • Put the bell pepper on aluminum foil and place it in the mini oven
  • While the bell pepper is roasting, chop the onions finely
  • Heat a medium saucepan and add the olive oil
  • Add the onions and saute them until they are translucent. Set aside
  • Remove the bell pepper after about 20 minutes or until the outside begins to look charred
  • Wait for the bell pepper to cool down before peeling the outside skin
  • Put the bell pepper in a food processor
  • Remove the stem of the Thai chili
  • For plum tomatoes, cut each tomato into half and squeeze out the juice + seeds out.
  • Add these tomatoes to the food processor
  • Add the sauteed onions and all the other ingredients into the processor
  • Using the Pulse setting, make sure that the mixture is pureed completely
  • Once the mixture is all blended together and has a thick consistency, remove from the processor


2 Weeks shelf life in the Fridge


Calories: 151kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 789mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3680IU | Vitamin C: 115.3mg | Calcium: 32mg | Iron: 1.5mg