Kidspot Kitchen

Kidspot Kitchen

Spicy homemade tomato ketchup recipe

Tomato ketchup is the perfect sauce for party food, chips or a pie for dinner. Try this spicy homemade tomato sauce to enjoy fresh tomato flavour. Find more on Kidspot New Zealand's recipe finder



  • 2kg tomatoes
  • 500g diced/sliced brown onions
  • 75g grated ginger
  • 6 peeled garlic cloves
  • 3-4 de-seeded red chillies (optional)
  • 6 celery stalks
  • 500ml cider vinegar
  • 150g brown sugar
  • 2 tbsp sweet paprika


Cut stalk of tomatoes, and blitz in the food processor for a couple of seconds, transfer to large stockpot.

Chop up onions, transfer to stockpot.

Prepare your spice bag by using a piece of muslin or cheesecloth 10x10cm and tying with kitchen twine.

Tie your celery together with string (try folding the stems in half and then tie them all together).

Add paprika, ginger, garlic, cider vinegar and chillies.

Bring to a boil and then down to a simmer for about 25 minutes, the onions should be translucent.

Remove spice bag and celery and in batches, place in food processor and puree until smooth, set aside whilst continue to next batch. When all done, clean your stockpot and then push mixture through a sieve. Make sure you extract as much liquid as possible, when done, discard pulp.

Leave to simmer for about 1 hour, 15 minutes, until it reduces by half or resembles the thickness of ketchup/tomato sauce.

Pour into sterilised preserving jars.


  • This yummy tomato ketchup will keep for up to a year.
  • The kids will love it with chips, sausage rolls – or anything that needs a bit of sauce.
  • To properly sterilise jars:
  • Submerse your jars and lids (and at least half of your tongs!) in cold water in a stockpot. Put on hob until it boils and boil for 10 minutes. Remove with tongs.
  • Fill your jars, but do not touch the inner rim or the inner of the lid of the jar.
  • When all your jars are filled and sealed, then you need to boil them again submersed in water - this is to kill all the yeasts and bacteria left in the jar/preserves. The amount of time you need to boil/process the jars depends on the acidity of food you are preserving, how much you are processing at once and believe it or not, your altitude!
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

Related tomato recipes: