Simple, flavourful, and easy to make. This Homemade Tomato Ketchup without Onion and Garlic or tomato sauce is easy to make and is one of the best ways to use your fresh tomato garden harvest.
Yes, It just needs a few ingredients like tomatoes, salt, sugar, paprika or chili powder, and vinegar. Of course, one can jazz it up to your preference. Onion and garlic can be added, or vegetables like celery, fennel, or ginger will work too. I kept it simple with simple ingredients available at home.
The best thing about cooking your own tomato ketchup is that you can control the amount and type of sugar used. You cannot skip the sugar completely. Sugar helps as a preservative and also balances out the acidic or sour taste of tomatoes. So it is needed.
Instant Pot or Stove-top Pressure Cooker or Open Pot
One can make this in Instant Pot, Stove top pressure cooker, or an open pot as one prefers. The key to making this is first we need to cook the tomatoes. Then blend and let them cook further until we reach the desired consistency. I have made this in an Instant Pot and a stovetop pressure cooker.
I had an abundance of tomatoes this year and fortunately, they were turning red. For the first time, I am growing them in a greenhouse. Last 4 years I have been growing them in Ireland and till September also, I hardly had any tomatoes turning red.
I remember 3 years ago I had so many green tomatoes and it was almost the end of September. I made this lip-smacking delicious Green Tomato Chutney. This chutney came out so delicious that I wanted to make another batch this year, but did not have any green tomatoes :-).
Ingredients used in Homemade Tomato Ketchup without Onion and Garlic
The first main ingredient used in Tomatoes. I have made this sauce with cherry tomatoes, plum tomatoes, and a mixture of plum and Alexa variety tomatoes. All homegrown and ketchup with all turned out equally good. However, I found that the cherry tomatoes gave them a much deeper color. It all depends on how ripe your tomatoes are.
Do not ask me where you can source the Alexa variety. I brought some seeds from my local garden shop and I grew them. They are said to be a hybrid variety.
For the best tomato ketchup or tomato sauce, it is best to use ripe dark red tomatoes. They would have more flavor and would be sweeter.
The next ingredient used is a sweetener. I am using demerara sugar. One can replace it with white granulated sugar, dark brown sugar, or even with jaggery.
Next for seasoning, I am adding salt and chili. I used smoked paprika powder and a little red chili powder for taste. The smoked red paprika powder even adds a natural color to the sauce. One can skip the red chili powder and just use paprika powder.
Vinegar is added for preservation. It also adds a tangy and sour taste to your food. If you are making a small batch and keeping the ketchup in the fridge and consuming it within a few days you can skip the vinegar. But I would say adding a little would do no harm.
Water bath for Tomato ketchup
I have never done water bathing with any of my ketchup or preservers. They stay good when you add vinegar or natural preservatives. If you wish to do a water bath you can go ahead and do so.
Shelf life of Tomato Ketchup
This tomato ketchup would stay good for a year or so on the counter when it is not opened and sealed. However, once you open it, it is best to refrigerate it.
Is this vegan and gluten-free?
Yes, it is. However, do check the ingredients of your paprika powder if it has any gluten-free products any chance.
Can this be freezed
Yes, you can freeze this ketchup. For freezing, I would suggest you freeze in ice cubes or small portions, as once defrosted you would need to consume it soon.
Can this be refrigerated?
Yes, it can be. I have kept it refrigerated and it should stay good in the fridge for at least 6 months. Do maintain proper hygiene conditions when using the ketchup or sauce from the bottles.
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Homemade Tomato Ketchup without Onion and Garlic
- 1 kg Tomatoes
- 1 Cup Sugar
- 1/3 Cup Vinegar
- 1 tablespoons Smoked Paprika Powder
- 1 tablespoons Red Chili powder – Optional, if you need a little hot
- 1 tablespoons Salt – to taste
- 1/2 Cup water
Cleaning and Rinsing Tomatoes
- Clean and rinse the tomatoes well.1 kg Tomatoes
- For rinsing it well and to get rid of any impurities and dirt, simply soak them in salty water for at least half an hour. This will help to remove any hidden bugs. This is especially important if you are growing it organically and they are homegrown.
- Drain and rinse it thoroughly in clean tap water.
Cooking of Tomatoes
- If you are using big-size tomatoes, just give a small cut in the top or cut them into half.
- For cherry tomatoes or small size tomatoes, one can use it as is.
Instant Pot Method
- In the instant pot add the tomatoes1 kg Tomatoes
- Add ½ cup of water.1/2 Cup water
- Pressure cook on high for 10 minutes in Instant Pot.
- Once the pressure has been released and the pin dropped open the lid of the Instant pot.
Open pot Method
- For cooking the tomatoes in an open pot, you would need to cook the tomatoes until they are soft and tender.
- Keep a pot along with water and tomatoes and let the mixture come to a boil.1/2 Cup water, 1 kg Tomatoes
- Once you get the boil, let it simmer until the tomatoes are soft and when you press them with the back of the spoon, they get pressed completely.
Pressure cooker method
- If you are using cherry tomatoes, they would get cooked in 1-2 whistles max.
- If you are using big-size tomatoes, it will take 4-5 whistles.
- In the pressure cooker add the tomatoes and water.1/2 Cup water, 1 kg Tomatoes
- Pressure cook as mentioned above.
- Once the pressure has been released, open the lid.
Making Tomato Ketchup
- Remove and pass the tomatoes through a sieve.
- Press with the help of the back of spoon. This will release all the tomato juice.
- This will remove the seeds and the skin.
- Now add the drained tomato puree back to the instant pot inner.
- Add Vinegar, red paprika powder, red chili powder, sugar, and salt.1 Cup Sugar, 1 tablespoons Smoked Paprika Powder, 1 tablespoons Red Chili powder, 1 tablespoons Salt, 1/3 Cup Vinegar
- Let this cook on saute for 30-40 minutes. Keep on stirring in between and especially at the end, or you will have it sticking down in your inner pot. Yes, it will take around 30 minutes or more to achieve the ketchup consistency.
- If you are using open pot or Pressure cooker, simply let it cook in the open pot or pressure cooker pot (without lid) for 30-40 minutes.
- Keep on stirring in between and especially at the end, or you will have it sticking down in your inner pot. Yes, it will take around 30 minutes or more to achieve the ketchup consistency.
- To test the consitency of the tomato ketchup, drop half a teaspoon of ketchup on a plate.
- It should not release too much water. In the pic below, the ketchup is not done.
- If it comes out thick, it is done. In the below pic it is almost done. One can simmer for more or switch off at this stage.
- After it gets cooled down, it comes to this consitency.
- Let the sauce cool down completely and fill in a clean sterlised jar.
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- I have included pics of both cherry tomatoes and the big size, just to show that any type can be used.
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
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