This recipe has taught me two things:

  1. homemade ketchup tastes much better than store-bought, and
  2. homemade ketchup offends a lot of people.

Ketchup is a very personal thing; who knew?

Within less than a week of making this good stuff, I stumbled upon not one, but TWO circulating articles listing “things that are better store-bought than homemade”. Lo and behold, ketchup was on both of these lists and I, stuck in my fit of excitement over my latest creation, was shocked.

This homemade ketchup is much less of a sugar bomb than store-bought. It’s savory and tart; the addition of pure honey gives it just the right amount of sweetness and a whirl of Worcestershire sauce deepens the flavor.

The only drawback is that — unless you have an abundance of grape tomatoes to pluck from your garden — homemade ketchup isn’t exactly cost-effective. A bottle from off the shelf is a fraction of the cost of two pints of grape tomatoes and you get way more out of your bottle; this recipe only leaves you with approx. 1 cup.

Cue: sad trumpet sound.

But to me, this recipes is still totally worth sharing. If you’re growing grape tomatoes or find pints on sale, I encourage you to whip this up and *definitely* let me know what side of the fence you stand on: store-bought, or homemade?

Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.

Get the Recipe:

Homemade Ketchup

Sweetened with just a bit of pure honey, this Homemade Ketchup is smooth, savory, tangy, and oh-so-tasty.


  • 2 pints ripe grape tomatoes, halved
  • 1/2 cup red wine vinegar
  • 1/4 cup pure honey
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 whole clove
  • 1/2 tsp Worcestershire sauce


  • Add all of the ingredients from the tomatoes through to the whole clove to a medium saucepan. (Save the Worcestershire sauce for the end.)
  • Bring to a simmer over medium heat and let it simmer, stirring occasionally, for approx. 25-30 minutes until the mixture has thickened up a bit. With a slotted spoon, remove the clove and discard.
  • With an immersion blender, blend until smooth. If using a blender, carefully transfer half of the mixture to the blender container (be careful blending hot liquids) and blend in batches until smooth.
  • Drain the mixture through a sieve into a heat-safe container. For an even smoother consistency, run through the sieve a second time (recommended).
  • Stir in the Worcestershire sauce, and chill before serving.