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37% would make again


by Betsy Carter and Karlee Rotoly


for 4 cups

  • 24 oz tomato paste (680 g)
  • ½ cup light brown sugar (110 g), packed
  • ½ cup dark molasses (170 g)
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 3 tablespoons worcestershire sauce
  • ½ cup apple cider vinegar (120 mL)
  • 1 tablespoon kosher salt
  • 1 cup filtered water (240 mL)

Nutrition Info

Shop ingredients with
    Calories 311
    Fat 0g
    Carbs 74g
    Fiber 7g
    Sugar 60g
    Protein 7g

Estimated values based on one serving size.


  1. In a large, shallow saucepan, combine the tomato paste, brown sugar, molasses, garlic powder, onion powder, mustard powder, cinnamon, allspice, Worcestershire sauce, vinegar, salt, and water. Bring to a low boil over medium heat, stirring occasionally to prevent burning. Cook for 25-30 minutes, until reduced by about a quarter. The ketchup should be thick and spreadable. Let cool completely.
  2. Transfer to a clean, airtight container and store in the refrigerator. The ketchup should keep for up to 3 weeks.
  3. Enjoy!