Homemade Ketchup Recipe (Made From Passata)

I never thought I'd be making my own homemade ketchup.

It's one of those things that always seemed easier to buy from the supermarket. After all, a bottle of ketchup isn't exactly expensive.

But recently I've been trying to make more things from scratch in our little cottage kitchen, and when I discovered you could make homemade ketchup from a simple carton of passata, I had to give it a try.

The result?

Honestly, I was surprised by how good it was.

It's rich, slightly sweet, perfectly tangy, and tastes far more tomatoey than shop-bought ketchup.

If you've got a carton of passata sitting in the cupboard, you're already halfway there.

Why Make Homemade Ketchup?

There are a few reasons you might want to make your own ketchup:

• You know exactly what's going into it.

• You can adjust the sweetness and tanginess to suit your taste.

• It uses simple pantry ingredients.

• It costs very little to make.

• It tastes surprisingly good.

Plus, there's something incredibly satisfying about turning a handful of basic ingredients into a jar of ketchup.

Homemade Ketchup Ingredients

• 500ml passata

• 50g light brown sugar

• 4 tablespoons white vinegar

• 1 teaspoon salt

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

• ¼ teaspoon paprika (optional)

• 1 teaspoon Worcestershire sauce (optional)

How To Make Homemade Ketchup

Add all of the ingredients to a saucepan and stir well.

Bring the mixture to a gentle simmer over medium heat.

Once it starts bubbling, reduce the heat and allow it to cook uncovered for around 30 to 45 minutes.

Stir occasionally while it cooks.

As the liquid reduces, you'll notice it starting to thicken into a proper ketchup consistency.

Remember that it will continue to thicken slightly as it cools.

Once you're happy with the consistency, remove it from the heat and allow it to cool completely before transferring it to a clean jar or bottle.

What Does Homemade Ketchup Taste Like?

The biggest difference is that you can actually taste the tomatoes.

Shop-bought ketchup tends to be sweeter and smoother, while homemade ketchup has a richer flavour with a little more depth.

The brown sugar gives it sweetness, while the vinegar adds that familiar tang.

The Worcestershire sauce isn't essential, but it does help create a more traditional ketchup flavour.

How Long Does Homemade Ketchup Last?

Stored in a clean airtight container in the fridge, homemade ketchup should last around 1 to 2 weeks.

Always use a clean spoon when serving it and discard it if you notice any mould, unusual smells, or changes in appearance.

Will I Make It Again?

Absolutely. This homemade ketchup recipe was one of those pleasant surprises that turned out far better than I expected.

It's simple, affordable, and takes less than an hour from start to finish.

I can already imagine making it again later in the year when the garden is producing tomatoes.

For now though, I have a jar of homemade ketchup in the fridge and a fresh appreciation for just how easy it is to make some of the things we usually buy.