Homemade Vegan Ketchup

This vibrant homemade vegan ketchup is bursting with real tomato flavor, made from juicy Roma tomatoes and a touch of sun-dried tomatoes for extra depth. Naturally sweetened with maple syrup and perfectly balanced with tangy vinegar and warming spices, it’s rich, smooth, and totally free of preservatives. Whether you're spreading it on a burger, dipping fries, or mixing it into sauces, this wholesome ketchup brings comfort food vibes with a healthy, homemade twist. Plus, it’s fridge-friendly and easy to freeze for later!

Ingredients:

6–7 Roma Tomatoes (about 1 ½ pounds), chopped

1/4 cup Sun-Dried Tomato (rehydrated in hot water for 10 min if tough)

1 Small Onion, chopped

2 Cloves Garlic, minced

2 Tablespoons Apple Cider Vinegar (or white vinegar)

2 Tablespoons Maple Syrup (or coconut sugar)

1 tsp Salt (or to taste)

1/2 tsp Ground Cinnamon

1/4 tsp Allspice (optional, gives it that "classic" ketchup flavor)

1/4 tsp Black Pepper

1/8 tsp Smoked Paprika (for a hint of depth)

1/4 to 1/2 cup water (as needed for blending) if needed

1-2 tsp Cornstarch (optional for thicker texture)

Optional:

1 tablespoon tomato paste (for a more concentrated flavor if desired)

Pinch of chili flakes if you like a little kick

Instructions

In a saucepan, sauté the onion and garlic in a splash of oil or water until soft and fragrant (about 5 minutes).

Add chopped Roma tomatoes and rehydrated sun-dried tomato to the pan. Cook down for 10–15 minutes until softened and juicy.

Stir in the vinegar, maple syrup, salt, cinnamon, allspice, pepper, smoked paprika and cornstarch if using. Simmer another 5–10 minutes, stirring occasionally.

Let the mixture cool slightly, then blend until smooth in a high-speed blender. If desired, add water as needed for your desired ketchup consistency.

Taste and adjust seasoning—maybe a bit more vinegar or sweetness depending on your preference.

Pour it back into the pot and simmer for another 5–10 minutes to thicken and concentrate the flavor even more (totally optional but worth it).

Let cool completely and store in a clean jar in the fridge. It’ll last about 7–10 days. You can also freeze it!