Quick Tomato Ketchup

Yield: 4 x half-litre jars (US pint)

Course Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 4 half-litre jars (US pint)
Calories 11 kcal


Metric - US Customary


  1. Empty the passata tomato sauce into a large pot.
  2. Tie the cloves, cinnamon, allspice berries and celery seed in a cloth, put in a large measuring jug with the vinegar, nuke in microwave for 4 minutes (add a few mins if doubling the batch.)
  3. Remove carefully from microwave, watching for liquid surge. Stir, then remove and discard spice bag.
  4. Whisk mustard, garlic, onion powder, cayenne pepper either sugar OR stevia, and either salt OR salt sub into the vinegar.
  5. Add vinegar to the tomato sauce. Bring to a boil, lower right away to a simmer, let simmer slowly for about 20 minutes until the ketchup reaches the thickness you desire on a spoon. It should be able to form a slight mound in a spoon.
  6. Pour into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
  7. Leave 2 cm (1/2 inch) headspace.
  8. Debubble, adjust headspace.
  9. Wipe jar rims.
  10. Put lids on.
  11. Process in a water bath or steam canner.
  12. Process either size jars for 15 minutes; increase time as needed for your altitude.