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Homemade Ketchup

Ketchup is better when it’s homemade.

1 hr
4 Serving(s)
Homemade Ketchup


  • 1 1/2 tsp. Schnucks olive oil
  • 1/2 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/4 tsp. dry ground mustard
  • 1/4 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. chili powder
  • 1/8 tsp. ground black pepper
  • 1 (14.5 oz.) can fire roasted diced tomatoes
  • 1/4 cup red wine or Schnucks apple cider vinegar
  • 2 tbsp. Schnucks brown sugar
  • 2 tbsp. tomato paste


  1. In 2- to 3-quart saucepan, heat oil over medium heat. Add onion and cook 4 to 6 minutes or until tender, stirring frequently. Meanwhile, in cup, add garlic, ground mustard, paprika, salt, chili powder and pepper; add spices to onions and cook 1 minute, stirring. Add tomatoes with their juice, vinegar, brown sugar and tomato paste and heat to boiling. Reduce heat to medium-low and simmer 40 to 45 minutes or until thick, stirring occasionally.
  2. Transfer tomato mixture to blender with center part of lid removed to allow steam to escape; puree until smooth. Transfer ketchup to bowl; cover and refrigerate at least 2 hours or up to 5 days before serving.

Nutrition Facts

30 Calories Per ServingFat: 15gSaturated Fat: 1gSodium: 190mgCarbohydrates: 6gFiber: 1gProtein: 1g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe