Home made ketchup

by Molnár-Papp Orsolya Anna

Few days ago I realized we have way more tomato, than we can eat and I didn’t want to go waste, so I decided to make my own home made ketchup!

Home made ketchup - Anna Can Do It!

© Anna Can Do It!

This isn’t a quick recipe, you’ll need to be patient, but it’ll worth it! Way healthier than the other ketchup in the stores and you can modify it for your own taste. Nothing (well, not lot thing) gives you more satisfaction than the things, foods that you made with your own hands. Anyway it’s prefect for your family or even for gift!


  • Tomato (I used about 1-1.5 kilo)
  • Onion
  • Garlic
  • Vinegar (just a little)
  • Salt, pepper, bay leaf, paprika or a little chili
  • 1 cup (about) Sugar or Honey

Dice the tomato and put every ingredient to a blender and blend it until it’s smooth. When it’s done, strain it to a saucepan. Taste it, add if you need more of something. Cook it on low-heat until it’s thickens. It may take a few hours on low-heat, but it’s necessary, because the tomato burns quickly! In the meanwhile sterilize the jars with hot water.

After your ketchup thickens and the jars are sterile, make a place where you can store the jars until it cools. You’ll need a box or something similar put a tablecloth or a tower to the bottom. Pour the ketchup to the jars and put the jars to the box, cover it carefully, make sure it stays warm! It’ll take hours or maybe a day or two to cool completely, but don’t disturb it! Why do you need this complicated way to cool the jars? Well because this way it’ll be preserved without preservative! But after you open the jar, keep it in the fridge and don’t store it for long time!

(Honestly I don’t know how long, I just opened the first jar yesterday!)

I hope you like this home made ketchup recipe!

-Love, Anna

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