Zerowaste homemade natural ketchup recipe

Everyone loved this Easy Homemade Ketchup recipe…. And by everyone I mean my husband and toddler.

Last week while planning our families meals, my husband said that he had a hankering for some classic American burgers. To which I replied, “Oh, I have a great black bean burger recipe that I’ve been dying to try again!”

“Ummm, ok….Those were good last time.” He said as he quickly got dressed for the day. Somehow I sensed that he was less than enthusiastic about Tuesday nights’ dinner menu. I have a habit of asking him these things as he rushes to off to work; likely because I know he is more inclined to agree for convenience sake.

Nonetheless, I continued with my day of bulk shopping and toddler wrangling. When I returned home, I had the bright idea that I would bring into being that which makes an all American burger…


Sure, I wanted to spice up my black bean burgers to impress my husband, but mostly because we were out of ketchup and I didn’t want to buy it at the grocery store.

After a taste testing from my husband and, the hardest critic of all, my toddler, both approved. I believe the word scrumptious was used.


Homemade Zero-waste Ketchup Recipe

Homemade Ketchup

Ditch the junk from store-bought ketchup brands with this easy and flavorful natural ketchup recipe.  

Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 oz


  • 8 oz jar tomato paste from roasted tomatoes
  • 1/4 tsp minced fresh garlic or garlic powder
  • 1/4 tsp minced onion or onion powder
  • 1/4 tsp Worcestershire Sauce See homemade vegan recipe in notes
  • 1/4 tsp spicy mustard
  • 1 tsp apple cider vinegar more or less to taste
  • 1/2 tsp black pepper
  • 1/4 tsp honey or maple syrup Optional - I liked it better without.
  • 1/4 tsp salt more or less to taste
  • 1/2 cup water


  1. Add all ingredients (except for water) into a small saucepan and mix well. I recommend adding the sweetener last after tasting it. 

  2. Over med/low heat, add water a little at a time until you have a ketchup-like consistency. 

  3. Continue to heat the mixture, stirring occasionally, until warmed and well combined. About 20 minutes. 

  4. Taste the mixture and adjust ingredients to your preference. I found that I liked a little more vinegar and salt than I originally used since the tomato paste was really sweet. 

  5. Let cool to room temperature. Then, check the consistency once more. If you like the consistency at room temperature, I would add about 1/2 tsp of water since it will thicken in the fridge. 

  6. Transfer to an airtight container like a glass jar and store in fridge for 2 weeks or in freezer for longer.