Whip up a quick ketchup that you won’t feel guilty letting your kids enjoy by the spoonful. This simple homemade ketchup uses unrefined sweetener and common pantry ingredients. It contains no corn syrup, no preservatives, and can be prepared in under 2 minutes.

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Have you ever gone to serve burgers at a BBQ and discovered only a tiny squirt of ketchup left in the bottle?

That was me—12 hungry people on the porch and one lonely ketchup bottle in the fridge.

Instead of panicking, I searched for a quick solution and found a no-cook ketchup method. No simmering or long prep—just whisking and blending ingredients to a smooth, familiar ketchup consistency in minutes.

I made a batch in under two minutes, walked back outside with a full bottle, and no one was the wiser.

Homemade ketchup

I’ve adapted this recipe over time to suit our taste. I love it for its clean ingredients, familiar squirtable texture, and the money saved by making ketchup at home.

You only need a few simple ingredients: organic tomato paste, white or apple cider vinegar, mustard, water (or whey), a sweetener, cinnamon, cloves, and a pinch of salt. Coconut sugar is my favorite sweetener, but maple syrup or honey work well too.

Optional: replace some of the water with whey from yogurt if you want to add probiotics—no one will notice the difference in taste.

How to make ketchup

This is a no-cook, no-fuss recipe you can mix together in a bowl or a large pourable measuring cup.

Measure the tomato paste into a large bowl or measuring cup and whisk until smooth. Add the sweetener, spices, and mustard, whisking after each addition. Stir in the vinegar, then slowly add water (or whey), mixing constantly until you reach your preferred consistency.

If you prefer a thick spreadable ketchup, add less water. For a bottle-friendly, squirtable texture, add more water until it’s pourable but not runny.

Pour the finished ketchup into a clean jar or a reused ketchup bottle and seal tightly. Store in the refrigerator.

Quick recipe (approximate)

• 12 oz tomato paste (two 6-oz cans)
• 1/4 cup coconut sugar, honey, or maple syrup
• 2 tablespoons vinegar (white or apple cider)
• 2 teaspoons mustard (reduce powdered mustard to 1/2 tsp)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/2 teaspoon salt
• 1/2–1 cup filtered water or whey, to desired consistency

Instructions

1. In a large bowl or pourable measuring cup, add the tomato paste and whisk until smooth.
2. Mix in the sweetener, spices, and mustard, whisking as you combine each ingredient.
3. Add the vinegar and continue whisking.
4. Slowly pour in water or whey while stirring until you reach the thickness you like.
5. Transfer the ketchup to a jar or bottle and seal tightly.
6. Refrigerate and use within the storage time below.

How long does homemade ketchup last?

Stored in the refrigerator, homemade ketchup keeps for about three weeks. For longer storage, freeze in portions for up to six months.

Can I use other sweeteners?

Yes. Swap coconut sugar for cane sugar, honey, maple syrup, or a sweetener you prefer. If using stevia, start with 1/2 teaspoon and adjust to taste.

Want more simple kid-friendly recipes?

If your kids are always asking for snacks or small meals, consider collecting easy, healthy recipes they can help prepare themselves. Simple recipes build confidence and keep things quick in the kitchen.

Quick Homemade Ketchup

Yield:
2 cups

Prep Time:
2 minutes

Total Time:
2 minutes

Quick, no-cook ketchup made with real-food ingredients—no corn syrup or preservatives. Ready in about two minutes.

Ingredients

• 12 oz tomato paste
• 1/4 cup coconut sugar, honey, or maple syrup
• 2 tablespoons vinegar (white or apple cider)
• 2 teaspoons mustard (or 1/2 tsp powdered mustard)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/2 teaspoon salt
• 1/2–1 cup filtered water or whey

Instructions

1. Whisk tomato paste until smooth.
2. Add sweetener, spices, and mustard, whisking to combine.
3. Stir in vinegar, then slowly add water or whey until desired consistency is reached.
4. Pour into a clean jar or bottle and seal tightly.
5. Store refrigerated.