Ketchup is one of those condiments I rarely go without. I may not use it every day, but it’s reassuring to have a bottle in the fridge. It pairs with so many foods—from baked potato wedges to roasted vegetables—and works as a dip for almost any spicy snack. My challenge over the years has been finding a ketchup that matches my love of heat: many store-bought “hot” ketchups are either disappointingly mild or so thin and fiery they feel like hot sauce and don’t hold up for dipping. After several weeks of tweaking, I developed this hot and spicy homemade ketchup that keeps a thick, dippable texture while delivering real heat. I hope you enjoy it as much as I do.
Making ketchup can seem intimidating because there are many methods: from fresh tomatoes, passata, or tomato purée. While fresh tomatoes are great when in season, I believe passata produces the best ketchup, especially in colder months when ripe tomatoes are less available. Passata gives a smooth, concentrated tomato base that reduces cooking time and yields consistent results.
Once you’ve chosen your tomato base, the fun begins: seasoning. There are no strict rules—use what you like—but fresh aromatics bring depth. I add chopped celery stalks, onion, and garlic for a richer flavor. Taste as the sauce simmers and adjust seasonings. The ketchup is ready when it’s reduced enough that you can scrape a clear line across the pan and the sauce doesn’t immediately run back in.
After the sauce cools, blend it if you prefer a completely smooth ketchup. This hot and spicy homemade ketchup contains no preservatives, so store it in the refrigerator in an airtight jar or bottle. It’s delicious with crispy sweet potato fries or any fried or roasted snack—give it a try.
How to make Ketchup
The Greedy Vegan
Pin Recipe
Ingredients
- 800 ml passata peeled tomatoes in juice*
- 75 ml cider vinegar
- 75 g sugar light brown
- 1 small onion chipped 75g (½ cup tightly packed)
- 2 tablespoon celery stalk finely chopped
- 4 cloves garlic chopped
- 2 tablespoons olive oil or coconut oil
- 2 tablespoon tomato paste
- ½ teaspoon hot chili powder or less if you prefer milder flavours
- ½ teaspoon paprika
- ½ teaspoon black pepper ground
- ½ teaspoon mustard seeds
- ⅛ teaspoon cinnamon
- ⅛ teaspoon allspice ground
- 1.5 teaspoon salt
Instructions
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If you aren’t using passata, blend peeled tomatoes and their juice until smooth.
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In a heavy saucepan, heat 2 tablespoons of oil over medium heat. Gently sauté the chopped onion, celery and garlic, stirring occasionally, until soft—about 5–8 minutes.
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Add the spices and cook, stirring frequently, for about one minute to release their aroma. Stir in the passata (or blended tomatoes), tomato paste, brown sugar, and cider vinegar. Simmer uncovered, stirring occasionally, until the mixture is very thick—about 45–55 minutes. Stir more often toward the end to prevent burning.
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Allow the ketchup to cool to room temperature, then blend for a smooth texture if desired. Chill for a few hours to let the flavors meld before serving.
Notes
Store chilled in an airtight container; it will keep for up to a month.
Nutrition