San Marzano Ketchup

2 cups
Prep Time
Cook Time
Ready In

"San Marzano tomatoes are a must-have for this delicious DIY ketchup. Their sweet-tart flavor and thin skins make them ideal for this recipe. The store-bought ketchup might be a surprise, but it's added because the emulsifiers in it will make your ketchup a bit closer to what most people find texturally acceptable for "ketchup"."

Original recipe yields 2 cups servings


  • Serving Size: 1 (630.7 g)
  • Calories 643.3
  • Total Fat - 30.8 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 41.7 mg
  • Sodium - 3180.7 mg
  • Total Carbohydrate - 76.1 g
  • Dietary Fiber - 5.2 g
  • Sugars - 67.8 g
  • Protein - 18.5 g
  • Calcium - 61.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 59.1 mg
  • Thiamin - 0.6 mg

Step 1

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until they're soft and fragrant - about 3-4 minutes.

Step 2

Add the tomato paste and cook, stirring occasionally, until it begins to deepen in color and starts to caramelize, about 3-4 minutes. Add the brown sugar and continue cooking, stirring frequently, for another 5 minutes.

Step 3

Add the vinegar, tomatoes (crushed in your hands), and remaining ingredients EXCEPT ketchup. Stir well to combine. Cover the pan and cook on low, stirring occasionally, until the mixture reaches a thick, ketchup-like consistency - about 30 minutes.

Step 4

Spoon the mixture into a blender container and puree until smooth. Add the ketchup and pulse to combine. Set a fine-mesh strainer over a bowl and pass the ketchup through it, pressing on the solids with a rubber spatula to push through any large particles.

Step 5

Let cool completely. Store in an airtight container in the fridge for up to 3 weeks.

Tips & Variations

No special items needed.