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Here is a collection of several recipes – some more complex than others, but all of them are good.

Easy Ketchup

  • Large can of ripe tomatoes OR 10 tomatoes – halved, salted and broiled until edges just start to blacken
  • 1 can tomato paste
  • 1 large onion – minced
  • 1/2 red pepper – minced (seeds and vein removed)
  • 4 cloves garlic – minced
  • 1/2 C red wine vinegar (alt: cider vinegar)
  • 2 TBL brown sugar
  • 1/4 C EVOO
  • 1/2 tsp each:  Mustard, paprika
  • scant: Nutmeg, allspice, ground clove, mace, cinnamon, chili powder, salt and pepper
  • 1 bay leaf
  • Simmer until reduced and thickened
  • Run through a food mill
  • Store in the fridge for up to two months



Whitehouse Tomato Catsup #1

This recipe was adapted from “The Whitehouse Cookbook” published in 1887 by Fanny Lemira Gillette & Hugo Ziemann.  Grover Cleveland was President of the United States at the time.

  • 16 oz tomato pieces (drained)
  • 1/4 onion (minced) and collected juices
  • 2 tsp TBL salt
  • 2 TBL brown sugar
  • 2 tsp mustard
  • 1 tsp alspice
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp cayenne pepper
  • 1/4 tsp grated nutmeg
  • 1/2 C white balsamic vinegar
  • 64 oz (2 qt) tomato pieces (drained)
  • 1 onion (minced) and collected juices
  • 2 TBL TBL salt
  • 1/4 C brown sugar
  • 2 TBL mustard
  • 1 TBL alspice
  • 1 TBL black pepper
  • 1 TBL cinnamon
  • 1 tsp ground clove
  • 1 tsp cayenne pepper
  • 1 tsp grated nutmeg
  • 2 C white balsamic vinegar

Step by Step

  1. Blend tomato pieces, then run through a food mill or sieve to remove seeds.
  2. Mince onion, salt and brown sugar.
  3. Boil until quite thick
  4. Mix together mustard, allspice, black pepper, cinnamon, ground cloves, cayenne pepper, and grated nutmeg
  5. Blend with balsamic vinegar
  6. Mix vinegar mixture with tomato mixture.
  7. Bring to a boil, then simmer for five minutes, stirring continually.
  8. Pour into sterilized canning jars with sterilized lids.
  9. I should keep for about a year


Grandpa’s WH Ketchup

The Whitehouse recipe is a fun part of history, and makes pretty good ketchup (or should I say catsup) but this variation has a few twists added by Grandpa.

  • 1 8 oz can tomato paste
  • 1 small onion (minced)
  • ½ tsp dry hot mustard
  • 1 bay leaves
  • 1 TBL lime juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • scant powdered red or cayenne pepper
  • scant cinnamon
  • scant ground clove
  • scant ground mace
  • scant celery salt
  • scant garlic powder
  • scant paprika
  • 1 TBL soft brown sugar (packed) HOLD FOR LATER
  • 2 TBL cider vinegar – HOLD FOR LATER

If you want to measure, scant is less than 1/8 tsp

  • 32 oz can tomato paste
  • 2 large sweet onions (minced)
  • 1 TBL dry hot mustard
  • 6 bay leaves
  • 1/4 C lime juice
  • 2 TBL salt
  • 1 TBL pepper
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1 tsp ground clove
  • 1 tsp ground mace
  • 1 tsp celery salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 C soft brown sugar (packed) HOLD FOR LATER
  • 1 C cider vinegar – HOLD FOR LATER

Step by Step

  1. Combine all ingredients (except sugar and vinegar) in a large heavy pan
  2. Rinse can/jar of tomato paste into pan with 2 TBL water, TWICE
  3. Bring the mixture to the boil, then reduce to a slow simmer.
  4. Cook over a medium heat for 20 minutes stirring often and carefully.
  5. Add brown sugar and vinegar and cook until it starts to thicken (10-40 minutes) stirring frequently
  6. Leave to cool a full half hour
  7. Pour the mixture through a funnel into suitable bottles
  8. Use it as you would any commercial tomato ketchup
  9. Stored in the fridge this ketchup will keep for a month.

Note: Before Step 6 if you put it (while hot) into sterilized canning jars (and sterilized canning lids) you can store it for up to a year.

Green Tomato Ketchup

For food safety, it’s very important that you add citric acid to this Green Tomato Ketchup recipe to give it enough acidity to avoid any issues with Colostrum botulinum bacteria, which is a deadly neurotoxin.

Canned, this will last until next season.


  • 3 LB green tomatoes(200 mg)
  • 2 LB onions
  • 1 tsp ground black pepper
  • 1/2 tsp ground dry mustard
  • 1 tsp Worcestershire sauce
  • 1 C apple cider vinegar
  • 1 C granulated sugar
  • 12-16 oz tomato paste
  • 6 cloves
  • 4 bay leaves
  • 1 sprig rosemary
  • 1 tablespoons bottled lemon juice (do not used fresh juice as it’s not acidic enough) or 1/2 tsp pure powdered citric acid

Step by Step

  1. Slice or chop green tomatoes and onions.
  2. Place in a large crockpot with pepper, mustard, and Worcestershire sauce.
  3. Put the removable flavoring spices in a small cheesecloth bag and add to the pot.
  4. Pour cider over mixture.
  5. Cook for 6 to 8 hours over very low heat, stirring occasionally.
  6. Remove cheesecloth bag and discard.
  7. Puree mixture with a wand blender or in a food processor or blender.
  8. Strain tomato mixture through a mesh strainer, or if you have it a food mill using the smallest disk available
  9. Return to pot and bring to boil.
  10. Add 12-16 oz tomato paste and whisk until smooth.
  11. If necessary, let simmer on low until thickened. I usually go about 3-4 hours.
  12. Add citric acid and stir until dissolved. Using a clean spoon, take a taste. If you feel the ketchup is sweet enough, stop. If not, add another 1/4 cup of sugar.
  13. Immediately fill six sterilized half pint jelly jars with green tomato ketchup, leaving 1/4-inch head space.
  14. Wipe the jar tops and threads clean with a clean paper towel. Place hot sealing lids on the jars, as you fill each one, and apply the screw on rings loosely.
  15. Process in boiling water bath in a deep canning pot for 10 minutes.
  16. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
  17. After the jars of green tomato ketchup cool (don’t do this while they are still hot) check seals by pressing middle of lid with finger. If lid springs back, your green tomato ketchup didn’t seal and must be refrigerated and used within the month.
  18. Let jars of green tomato ketchup stand at room temperature 24 hours.
  19. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening and keep for up to a month.


Ketchup and Mustard

Recipe from


Fresh Tomatoes from the vine
Halve and grill tomatoes with sliced onions, garlic, bay, brown sugar until some of the edges start to blacken – – Optional: use broiler
Add pinches of cinnamon, cloves, coriander, caraway
While still warm, add a few fresh tomatoes, brown sugar, honey, white vinegar
Blend or puree, then cool
Pass through strainer or food mill


Mustard seed . Soaked over night in white wine vinegar . Just to cover
Add Honey
Corriander seeds
Mash … Continue to taste
Mustard powder … Again to taste
Add white wine vinegar for desired consistency


Robert’s Jalapeño Ketchup

Use this link to view the recipe.

Find more like this: COLLECTION INDEX, Condiments and Sauces

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