How To Make Homemade Ketchup/Catsup

Here is a video showing you How To Make your own Homemade Ketchup.



12 ounces Tomato Paste

1/2 cup Dark Brown Sugar

1/2 teaspoon Dry Ground Mustard

1/2 teaspoon Kosher Salt

1/2 scant teaspoon Cinnamon

2 pinches of Ground Clove

2 pinches of Allspice

1 pinch of Cayenne Pepper

2/3 cup Water

4 tablespoons White Wine Vinegar



First get out a large bowl or measuring cup, Oh and you’ll want a big fat whisk too. Okay so dump in twelve ounces of tomato paste. Homemade or store bought, is totally up to you!


Add in a half teaspoon of {dry} ground mustard.


Then a scant half teaspoon cinnamon.


A half teaspoon of kosher salt. I don’t like to use TOO much salt, so if you are using this in a recipe you don’t risk the final product being overly salty.


Next add in a couple pinches of ground clove, allspice and cayenne pepper. I added two pinches each of the clove and allspice and one of the cayenne to be exact.


Next add in about 2/3 cup of water. If it’s too thick you can always thin it out with more water.


Lastly add in four tablespoons of white wine vinegar.


The only thing left to do is stir… errr whisk. Whatever.


After I got it all stirred up I poured it into one of my bazillion jars and popped it into my fridge to develop those flavors it has going on. Like pretty much anything tomato base… it always tastes better the next day. No?



Stir until the sugar is completely dissolved.

Store in an airtight container in the fridge and overnight for the flavors to develop. This ketchup recipe should last for 3 weeks in the fridge.

Use where ever ketchup is called for and enjoy!

Don’t forget to check out How To Make your own Homemade Tomato Paste.

Thanks to for this recipe.

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