Ketchup is one of those things I love to always have around. I used to love fried salty foods and the best condiment to complement them was usually ketchup.

But ketchup was too pricey, and what I can usually afford back in the Philippines was banana catsup. I never really liked it tho. I felt cheated whenever I had that. I don’t know why. Sorry catsup lovers…

Anyhow, when ketchup became affordable for me, I was already on the fence whether vinegar should be consumed or not. That’s when I discovered that ketchup is sooooooooo easy to make. Like easier than boiling an egg easy.

The first time I made this, I used tomato paste. But since moving to the US, I’ve been using tomato puree.

Why the change? Texture and consistency.

With tomato paste, it was denser and more of resembling marinara sauce.

With tomato puree, the texture is silkier, lighter and glossier. It was 100% on par with commercial ketchup — even way better.

Anyways…before we all drool here over ketchup, here’s the recipe:

Prep time
Total time
Most ketchups are vegan, but riddled with vinegar. Here's a recipe omitting just that, but not sacrificing that signature tartness ketchups usually have.
Recipe type: Condiments
Cuisine: American
Serves: 1 cup
  • 1 cup tomato puree
  • ¼ cup agave or sweetener of choice
  • 1 clove garlic, pressed
  • 2 tbsp + 2 tsp freshly squeezed juice of a lemon or kalamansi
  • 1 tsp sea salt
  • 1 tsp onion powder
  • *1/8 tsp cayenne pepper, optional
  • *1/4 tsp cardamom, optional
  1. In a medium saucepot, combine tomato puree, agave, garlic, 2 tbsp of lemon, salt, cardamom, onion powder, and cayenne, and bring to boil.
  2. Simmer on low for 30 minutes, or until the mixture thickens.
  3. Whisk in remaining 2 tsp lemon.
  4. Let cool and chill in the refrigerator.
  5. Serve in small dishes or dispense from a plastic squeeze bottle.
Nutrition Information
Serving size: ¼ cup Calories: 88 Fat: 0.2g Carbohydrates: 22.5g Sugar: 19.3g Sodium: 486mg Fiber: 1.3g Protein: 1.2g