Homemade Grape Tomato Ketchup |

Homemade Grape Tomato Ketchup




Yield 300 ml

Homemade Grape Tomato Ketchup is easy to make and a great project for you to try when tomatoes are plentiful.   Once you have tasted your own homemade ketchup, you may never go back to store-bought again.



  1. You will need a large heavy-bottomed saucepan or Dutch oven for this recipe. Add the oil and the vegetables (onion, celery), together with the ginger, garlic, chopped basil stalks, coriander, cloves, ground pepper and a good pinch of salt.
  2. Cook over gentle heat for 10 minutes until softened, stirring occasionally.
  3. Add all of the chopped tomatoes and 250 ml of water. Bring to a boil and simmer gently until the sauce reduces by half.
  4. Add the basil leaves, then, puree the sauce with a hand blender or food processor. Using a spatula, push the mixture through a sieve twice to make sure that the mixture is smooth. CHEF TIP: I saved the pulp that was left in the sieve to make a flavourful batch of chilli.
  5. Place the smooth strained tomato mixture into a clean saucepan. Add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup (approximately 30 minutes). Taste the mixture and adjust the seasoning if necessary.
  6. Spoon the ketchup into sterilized bottles, then seal tightly and place in the fridge. It should keep for six months. It is great with burgers, fries, steak and grilled cheese.


For more details, please refer to my original post called Homemade Grape Tomato Ketchup on

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Courses Dinner; Lunch

Cuisine Canadian; American

Recipe by UrbnSpice at