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Homemade Tomato Ketchup
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Vintage Recipe
Homemade Tomato Ketchup
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Think you love ketchup? You’ll love it even more once you’ve tried this perfectly spiced homemade ketchup. This recipe takes a while to cook down, but it’s mostly hands-off and totally worth it! Your French fries will thank you.

Prep time
0:30 to 4:00
Bake/Cook time
1:00 to 2:00
2 cups
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Homemade Tomato Ketchup
Extra Fine Granulated Sugar
Prep time :
0:30 to 4:00
Bake/Cook time :
1:00 to 2:00
Yield :
2 cups


  • 2 quarts fresh or canned tomatoes
  • 1 onion, finely chopped
  • 2 tablespoons salt
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons dry mustard
  • 1 tablespoon allspice
  • 1 tablespoon black pepper
  • 1 tablespoon cinnamon
  • 1 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 cup apple cider vinegar


  1. Pour tomatoes, onion, salt, and sugar in a large pot and bring to a boil. Let mixture cook, bubbling, until thick over low/medium heat (about 1-2 hours). Remove from heat and strain out the onions and any tomato skins.
  2. Put mixture back on heat and add spices and vinegar. Cook mixture down until thickened and most of the liquid is gone.
  3. Pour into a container, let mixture cool for about 30 minutes, and then seal and place in fridge.
  4. If you’d like to can/preserve the ketchup, pour into hot, sterilized jars (leaving 1/2 inch headspace) and cook in a hot water bath for 15 minutes.


This vintage recipe originally appeared in the 1920 edition of Barrel Full of Imperial Recipes Cookbook. Check out all of our vintage cookbooks online.

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