Tastes Just Like Heinz: The Surprising Homemade Ketchup Recipe
If you’ve ever wondered if a homemade Heinz ketchup recipe could actually compare to the real deal, the answer is a big, tangy yes! This copycat version nails that classic flavor we all know and love: smooth, sweet, and just the right amount of zing. Even better, you can make a batch of ketchup without corn syrup using simple pantry staples, giving you full control over sweetness and ingredients.
Heinz Ketchup is about as common a product as any in the Hunt refrigerator. We love it. We’ve tried other brands, and honestly, nothing quite compares. So why on earth would I even think of making it myself?
For one thing, it’s about knowing exactly what’s in your food. By making a homemade Heinz ketchup copycat, you skip unwanted additives and preservatives while getting the freshest flavor possible. You can also tweak the sweetness, tang, or spice to suit your family’s taste buds.
And then there’s the fun factor. Did you know ketchup has been around for centuries? Early recipes were nothing like the ketchup we know today. The first tomato ketchup recipe appeared in 1812, and some versions even included anchovies. By the time Henry J. Heinz bottled his recipe in 1876, ketchup had evolved into the sweet, tangy condiment that would go on to dominate American tables (and 60% of the U.S. market!).
So while it may not save you buckets of money these days, making your own ketchup is a small kitchen project that’s big on flavor, flexibility, and maybe even a little bragging rights when you serve fries with ketchup you made yourself.
Ingredients You’ll Need for Copycat Heinz Ketchup
Together, these humble ingredients create a ketchup that’s nearly indistinguishable from the real deal, but with the bonus of being able to tweak it for your family’s taste and dietary needs.
- Tomato paste: Go with plain, unsalted tomato paste so you have full control over the flavor. Organic or no-salt-added paste works just as well.
- Light corn syrup: This is what gives Heinz ketchup its smooth sweetness and glossy texture. If you’d rather skip corn syrup, you can substitute agave syrup or even honey for a slightly different (but still delicious) result.
- White vinegar: The tangy kick! Vinegar balances the sweetness and acts as a natural preservative. You can also experiment with apple cider vinegar if you like a fruitier note.
- Water: Just enough to thin the mixture to the right consistency. Nothing fancy here, but don’t skip it. You want ketchup, not tomato paste spread.
- White granulated sugar: If you’re cutting back on refined sugar, try coconut sugar, maple syrup, or a sugar substitute that holds up to cooking.
- Salt: Regular table salt works fine, but if you prefer sea salt or kosher salt, go for it. Just adjust slightly, since crystal sizes vary.
- Onion powder: Adds that subtle depth of flavor that makes ketchup taste like ketchup. If you only have onion salt, you can use it. Just reduce the added salt in the recipe.
- Garlic powder: Fresh garlic would be too sharp here, but powder brings the mellow, savory undertone you want.
Step-by-Step: How to Make Your Own Heinz Ketchup Recipe
Making your own ketchup might sound intimidating, but I promise, it’s basically a “stir, simmer, and store” situation. Here’s what to expect:
- Combine the ingredients. Grab a medium saucepan and pour in everything from your ingredient list. A quick whisk will help blend the tomato paste with the liquids so you don’t end up with stubborn clumps.
- Heat it up. Set your pan over medium heat and keep whisking until the mixture looks smooth. Once it reaches a gentle boil, turn the heat down right away.
- Let it simmer. Keep it on a low simmer for about 20 minutes, stirring every couple of minutes to keep it from sticking (tomato paste loves to cling to the bottom if you ignore it).
- Cool and store. Once it’s done, pull the pan off the heat and let it cool before transferring to a jar or a recycled ketchup bottle. Pop it in the fridge, and you’ll have fresh ketchup ready to go for up to four months.
Pro tip: If you like a thinner ketchup, just add a splash more water at the end. For a thicker version, let it simmer a few extra minutes uncovered. This recipe is forgiving. Adjust until it looks and tastes the way you want.
Tips for Storing Your Homemade Heinz Ketchup
Once your ketchup has cooled, it’s ready for storage. You can absolutely reuse an empty Heinz bottle (a fun little irony, don’t you think?) or keep it in any glass jar or tightly sealed container you have on hand. Just make sure it has a good lid. You don’t want stray fridge smells sneaking in.
This ketchup will last up to four months in the refrigerator. That longer shelf life comes from two built-in preservatives: tomato paste (which has already been cooked and canned) and vinegar. If this recipe used fresh tomatoes or onions, you’d be looking at just a week or two, but thanks to these pantry-friendly ingredients, you can make a batch and enjoy it for months.
Freezer Storage Option
Yes, you can freeze ketchup! Portion it into ice cube trays, let the cubes freeze solid, then pop them into a freezer bag. This way, you can thaw just the amount you need without defrosting the whole batch. Frozen ketchup keeps well for about six months.
Non-Fructose Version of This Heinz Ketchup Copycat Recipe
Want to make your own Heinz ketchup recipe without corn syrup? It’s easy! Simply swap the Karo light corn syrup for blue agave sweetener (or another liquid sweetener you like, such as honey or maple syrup). Everything else in the recipe stays the same.
This simple substitution gives you the same balanced sweet-and-tangy flavor without the high fructose corn syrup found in store-bought ketchup. Plus, agave dissolves beautifully into the sauce, so you won’t have to fuss with texture or consistency.
Pro Tip: If you prefer a less-sweet ketchup, start with a little less agave than the recipe calls for and taste as you go. You can always add more, but you can’t take sweetness away once it’s in there!
Copycat Heinz Ketchup
Ingredients
- 1 6- oz. can tomato paste
- ½ cup light corn syrup like Karo; see notes for corn syrup-free version
- ½ cup white vinegar
- ¼ cup water
- 1 tbsp white granulated sugar
- 1 tsp salt
- ¼ tsp onion powder
- ⅛ tsp garlic powder
Instructions
- Pour everything into a medium saucepan over medium heat. Whisk to blend tomato paste with liquids until smooth.
- Bring mixture to a gentle boil, whisking frequently.
- Reduce heat and let simmer for 20 minutes, stirring every few minutes to prevent sticking.
- Remove from heat, cover, and let cool. Transfer to a jar or recycled ketchup bottle. Refrigerate for up to 4 months.
Notes
Pro Tips
- For thinner ketchup, add a splash more water at the end.
- For thicker ketchup, simmer a few extra minutes uncovered.
- Corn syrup-free version: swap light corn syrup for blue agave, honey, or maple syrup. Taste and adjust sweetness gradually.
Notes
- Yield: 1 1/2 cups (24 tablespoons)
- Reuse a Heinz bottle for fun nostalgia, or any airtight container.
- Shelf life: Up to 4 months refrigerated due to pasteurized tomato paste and vinegar. If using fresh tomatoes or onions, shelf life drops to 1–2 weeks.
- Freezer option: Freeze in ice cube trays and store cubes in a freezer bag for up to 6 months.
Nutrition
Question: Would you ever swap your store-bought Heinz for a homemade version if it tasted the same and saved you money? Share your take in the comments below.
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Using HOT HONEY kicks it up a notch
This sounds amazing. Trying it and will come back to comment. QUESTION has anyone tried this with liquid allulose? My dietary restrictions don’t allow agave or corn syrup. Thanks
Hi, incredibly allergic to corn. How can you make this without corn syrup?
Did you see the corn syrup substitute in the recipe notes? Here it is again:
Non-Fructose Version: Substitute blue agave sweetener for the Karo light corn syrup in the foregoing recipe. Everything else remains the same.
How long is homemade Heinz ketchup good for?
Heinz, the world’s largest ketchup manufacturer, specifies a “best by date” of 15 months from the day the product was bottled (the day it was made). Or six months once opened and stored in the refrigerator.
Now, if our homemade version contained any fresh items such as tomatoes or onions, the shelf life would be very short. But because there are no fresh ingredients, the tomato paste has been pasteurized (cooked, canned) and vinegar is an excellentpreservative, this homemade version would match up to its store-bought cousin: Up to six months when refrigerated.
Shelf life: Up to 4 months when refrigerated. NOTE: If this homemade version contained any fresh items such as tomatoes or onions, the shelf life would be very short. But because there are no fresh ingredients, the tomato paste has been pasteurized (cooked, canned), and vinegar is an excellent preservative, it has long shelf life when stored in a tightly covered container in the refrigerator.
For those who are concerned about corn syrup, read the labels of any corn syrup you plan to buy/use. Some commercial corn syrup does indeed have some high fructose corn syrup (HFCS) in it. Not all corn syrup is alike. Karo corn syrup does not have HFCS. A person from the UK suggested I purchase their Lyle’s Golden syrup, which is not made from corn; Lyle’s is made from real cane sugar and a tad of lemon juice. I use it half and half with Karo with excellent results
My only concern in the recipe is the Karo. It has vanilla flavoring, which I don’t want. You can buy plain corn syrup without the vanilla, but I can only find it from one company in the U.S., Golden Barrel. It’s getting expensive too, about $10 a quart on Amazon. That said, the good news is it’s not HFCS, just CS (with no vanilla).
Did you see the corn syrup substitute in the recipe notes? Here it is again:
Non-Fructose Version: Substitute blue agave sweetener for the Karo light corn syrup in the foregoing recipe. Everything else remains the same.
Ok, Where do I find blue agave?
I find it in my local KingSoopers, a Kroger store, as Simple Truth Organic® 100% Blue Agave Nectar Syrup, Madhava® Organic 100% Blue Amber Agave Nectar, and Sohgave! Organic Amber Blue Agave Sweetener. You can also find it in Walmart supermarkets, and online at Amazon.com. Oh, one more: Costco carries it too
I made this and it was delicious. It had the smell and the taste. I may have measured wrong because it was slightly sweet, but being more careful next time or even a slight tweak and will be right on the money.
Thank you for these money saving recipes.
Besides the savings, I love that I can put it in my own glass jars and along with other condiment/salad dressing recipes you provide, I can stop bringing home more future “trash”, therefore causing less plastic waste! A double win in my book!
I am disabled and unable to walk more than about 50 steps. I am currently without transportation, and out of ketchup needed for a recipe. I don’t want to telephone my daughter that lives 5 miles away to purchase a bottle so In about 15 minutes I plan on making this. Thanks.
Spot on taste! Even the kid approved! For those interested Agave can be substituted, I had to look it up because I didn’t have any corn syrup…
Mary,
I made your ketchup recipe this weekend. OMG! Now it’s MY ketchup recipe. The flavor is at least as good as the name brand. It’s easy to make and I’m already looking at variations like BBQ ketchup, Jalapeño ketchup, etc.
Thanks for all the great ideas and especially for your comforting support during the Covid pandemic.
Norm
You are forever to be known here as Chef Norm! Great job …
I will definitely try this. My husband has stomach issues when eating food that has onion powder, and ketchup is one item I could leave it out of.
Mary,
I love your everyday cheapskate emails, but I wish you’d be more health conscious when sharing recipes. At least, perhaps, give a healthy alternative for those readers who care about their health. Corn syrup??? Seriously?
I appreciate your concern Terri, but you have to understand this is not a food blog. There are many thousands of blogs out there devoted to food and recipes—such as vegan, Keto, gluten-free, dairy-free, etc. The focus of this specific post is how to “copycat” Heinz Original Ketchup in light of a shortage of the product at this time, and at the same time to cut the cost significantly. It’s a DIY option. Hope that helps!
Do you have a no sugar recipe for ketchup?
Thank you Mary! My husband and I are not too big in using ketchup, but I love that you gave the recipe! I would like to try to eliminate the white sugar or at least cut it in half. Love your daily e-mails!
Hmmm, I would’ve thought you would prefer Hunt’s! (Sly wink). I live near “the world’s largest ketchup plant” (Heinz’s claim) in Fremont, Ohio and up until about 20 years ago they contracted with local farmers to grow their tomatoes. Now they ship in rail tankers of tomato paste from heavily subsidized farmers in California because they say its cheaper. But its still heavenly to drive past the plant and crave fries! Making ketchup at home always reminds me of the opening scene of “Meet Me In St. Louis” where the family cannot agree whether the pot of ketchup on the stove needs more vinegar or salt! Thanks for the recipe, Mary!
Good one! Actually not a fan of Hunt’s brand ketchup. And I have no connection to those Hunts that I know of. But for those of you in So. Florida who might recognize the company, Hunt Windows, yep. That is my family by a coattail, but family nonetheless.
I like that I can control the sugar and salt in this, with a diabetic hubby who salts everything, I love to make my own condiments, etc.
Thank you for this recipe. A bottle of Simply Heinz ketchup )the one without corn syrup) was $6.49 at my local supermarket. I left it on the shelf.
Hi Mary!
How long will the ketchup last in the fridge?
The folks at Heinz say their original Ketchup (of which this is a clone) is good for up to 15 months when refrigerated. Since this clone has the same ingredients, I’d let that be my guide. Twelve ounces is a fairly small batch, not enough to last for 15 months in most households. It’s the vinegar and tomato sauce that give this such a long life—the acid in both stave off the growth of bacteria.
Professional chefs make their own condiments (ketchup and mayonnaise) all the time and they are sublime. Easy, quick, inexpensive, healthier (no corn syrup) and GREAT taste.
Are you sure about the corn syrup?
Yes! You’re right and brown sugar is the key ingredient
If it were that easy everyone would be doing it. I can buy a 38 oz bottle of Heinz ketchup for $1.99 on sale at a major supermarket in my area (it’s not one of the big warehouse stores) – so I buy 5-6 bottles at a time. No mess, no fuss, and always available on demand. Easy to store – and, pleez, don’t give me the best used by / expiration date nonsense that our FDA forces compamies to put on food products.
That’s a great bargain, Tom … until that shelf mysteriously turns up empty. Hopefully you have a good stockpile there.