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Tomato Ketchup |
Tomato Sauce
By Dassana Amit
Last Updated: June 27, 2021

Vegan, Vegetarian
4.62 from 31 votes • 153 Comments

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Tasty, vibrant, homemade Tomato

ketchup or Tomato sauce bound to
have you coming back for more.
This tomato ketchup is loaded with
fresh ingredients like tomatoes,
garlic and ginger making the flavors
rich and delicious. It is also low-fat,
vegan and gluten-free. Serve
tomato ketchup with your favorite
side or snacks.

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Table of Contents
About This Tomato Ketchup

How to make Tomato Ketchup

(Stepwise Photos)

Expert Tips for Tomato Sauce

Recipe Card

About This Tomato

Ketchup
Before I begin to write about this recipe,
let me tell you that the names tomato
ketchup and tomato sauce are used
interchangeably in India. Whereas
tomato sauce is known as a base used to
make tomato pasta in the West.

An easy-to-follow homemade DIY

tomato ketchup recipe perfect for
vegans. I had purchased an Indian
tomato ketchup brand that tasted like
syrup, was pasty and off.

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It made me wonder what had gone

wrong in this tomato ketchup? It tasted
less of the tomatoes and more like a
sugar syrup. That’s when I decided to
make a homemade tomato ketchup with
fresh ingredients.

The week after I bought 3 kilograms of

organic tomatoes and used 2.5
kilograms to make homemade tomato
sauce. This yields 1 liter of tomato
ketchup.

There was a huge difference between

the taste, flavor, and aroma of the
homemade tomato ketchup and the
shop-bought ketchup. The homemade
ketchup sauce is full of tomato
goodness, there is no pastiness and no
excess sugar.

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This vegan tomato sauce recipe has

been adapted from my cooking school
notes. This is quite a different recipe and
includes ginger, garlic, and dry red
chilies.

The red chilies give a gentle touch of

heat to the sauce. The hotness and
smokiness from the red chilies are
strong when the sauce is freshly
simmered but as the sauce ages and
mellows, the hotness and smokiness
become very subtle. If you taste the
sauce alone you might get the heat but if
you have the sauce with a snack or any
accompaniment you won’t feel it.

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Raisins are added to this sauce for

sweetness. As a result, you don’t need to
add as much sugar and you get to avoid
the overly sweet shop-bought ketchup
taste. Use organic unrefined cane sugar
or raw sugar for the best taste.

The preservative sodium benzoate is

added to the sauce so that it can be
stored for a longer period of time. Store
the sauce in a sterilized canning jar. The
sauce can be kept for about 6 months
but it’s so delicious that it will finish
before then!

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You can serve tomato sauce with

varieties of snacks like fritters, patties,
cutlets, french fries etc.

You can make the ketchup without the

preservative too, but make sure the jar is
sterilized properly. You can also halve or
reduce the recipe.

Step-by-Step Guide

How to make Tomato

Ketchup
Prepping and Cooking
Tomatoes

1. Rinse the tomatoes in water and then

drain the water. Use fresh ripe tomatoes.

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2. Chop them roughly. Remove the skin

and parts which are blemished or
spotted.

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3. Now in a large casserole, pot or 4 to 5

liter pressure cooker, add the chopped
tomatoes.

You can also use Instant pot to cook the

ingredients.

4. Then add the following ingredients:

3 pieces of about 3-inch chopped

ginger

15 to 16 medium-sized chopped
garlic cloves

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½ cup golden raisins

5 to 7 halved dry red chilies. Remove

the seeds from the chilies. Use any
mild to medium-hot red chilies.

5. Pour in ½ cup apple cider vinegar or

white vinegar.

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6. Add 6 to 7 tablespoons of raw sugar.

You can also add maple syrup or white
sugar.

7. I kept the cooker on low flame. Stir

very well and simmer without a lid. In the
below photo you see the result after 9
minutes. You don’t need to add any
water.

8. Simmer and cook the tomatoes until

they are softened. The tomatoes will
soften after 25 to 27 minutes. The timing
will vary depending on what you use to
cook the tomatoes and the intensity of
the flame.

9. When the mixture is slightly hot or

warm use an immersion blender to make
a nice smooth puree. Alternatively, you
can make the puree in an electric
blender.

TIP: Make sure you puree the mixture

very well. If the puree is coarse then it
will be difficult to strain the pulp.

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10. Strain the puree with a spoon. Do not

use a fine strainer as the tomato puree
needs to be able to pass through.

11. Important step. You have to really

keep on mashing the pulp with the
spoon so that all the puree is drained.
The pulp mixture should be somewhat
dry and not moist. Straining the puree
can be a time-consuming task. The
bigger the strainer the quicker the
process will be.

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12. The pan should have all of the

smooth, pulp free tomato goodness and
is ready to be made into ketchup.

Making Tomato Sauce

13. Now place the pan containing the

strained tomato pulp on the stovetop
and leave it to simmer for 5 to 6 minutes.
Check the taste and add more sugar if
necessary. You can also add sugar
towards the end once the tomato sauce
has thickened.

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