Homemade Ketchup

An abundance of garden ripe tomatoes is the key ingredient. This homemade ketchup is well worth your time and minimal effort!


  • 2 Tablespoons olive oil
  • 1 onion, peeled, halved
  • 1.3 kg (3 pounds) tomatoes, diced
  • 110 g (½ cup) dark brown sugar, packed
  • 60 ml (¼ cup) apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice


  1. In a large saucepan with a heavy bottom, add the olive oil and heat over medium low heat.
  2. Add the chopped onions and cook, stirring, until the onions are soft but not brown, about 10 minutes.
  3. Add the chopped tomatoes (including all juice and seeds), brown sugar, vinegar, salt, dry mustard, celery salt, garlic powder, ground cloves, and allspice to the onions. Stir well to combine.
  4. Bring the mixture to a boil and then reduce the heat to a simmer.
  5. Cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 1 hour 15 minutes.
  6. Allow the mixture to cool for 20 minutes, then place into the Vitamix container and secure lid.
  7. Select Variable 1.
  8. Turn machine on and slowly increase speed to Variable 10, then to High.
  9. Blend for 30 seconds.
  10. Taste and add more salt if desired.
  11. Pour the mixture into an airtight container and keep in the refrigerator for up to 3 weeks.
  12. Serve chilled or at room temperature.