Homemade Heinz ketchup

Homemade Heinz-style ketchup

Ketchup is probably the condiment of the Gods. Lots of tomato taste, umami, acid from the vinegar, sweetness from the sugar. It is absolutely a fabulous condiment for beef, eggs, potatoes, sausages, burgers, french fries, pasta and rice. It’s a huge list. This is my recipe for homemade Heinz-style ketchup.

I have previously made my own (sugar free) ketchup recipe, but this is just a fantastic recipe. I didn’t come up with it myself, but I just though it is so great that it is worth sharing. This is also the ketchup I use when I make gourmet burgers and hotdogs at home.

Ketchup is known by many names. For example catsup, ketsup, red sauce and tomato sauce. The last two are commonly used in Great Britain.

No matter what it is called it is delicious and it is something that most people have in the cupboard. Like anything else great, it is worth doing it yourself.

Why make homemade Heinz-style ketchup?

Why make your own ketchup, when you can just buy a one that tastes fine in the supermarket? Well, I’ll turn the question upside down and say: why not?

Homemade Heinz ketchup on a hotdog

When you make food from scratch, you know exactly what went into it. A lot of different things are put into factory produced food to prolong the shelf life. Also, it is much cheaper to transport goods using a regular truck than using a refrigerated one.

When we make food at home we don’t need to take those precautions. We can just put in the things that gives us awesome taste, and skip the rest.

The history of ketchup

The word ketchup stems from the chinese word kê-tsiap. It’s the name of a a sauce made with fermented fish. It is believed that the British first tried the sauce around the place of present day Malaysia.

Ordet ketchup stammer fra det kinesiske ord kê-tsiap. Det er navnet på en sauce lavet af fermenteret fisk. Det menes at briterne først mødte saucen der hvor nutiden Malaysia ligger.

Homemade Heinz ketchup in a bowl

They brought this sauce back to the colonies in North America where they tried to replicate it. They brought this version of the sauce with them back to England. From here the recipe changed to contain mostly mushrooms or walnuts. Up through the eighteenth century versions with tomato scraps became more and more common.

In the beginning of the twentieth century, people became more and more nervous for preservatives, including the ones that were used in ketchup.

To solve that problem two men by the names Harvey Wiley and Henry Heinz (yes, that Heinz) came up with a recipe with only natural preservatives. It consisted of sun ripened tomatoes (instead of scraps), which contain the natural preservative pectin, a fair bit of salt and a much larger portion of vinegar than was previously used.

That means that the product is shelf stable, even outside a refrigerator. I am sure a couple of bets were settled with that sentence.

What is the secret behind homemade Heinz-style ketchup?

I am pretty sure that Heinz has a secret recipe that is guarded as well as the Coca Cola Company guard their recipe.

It’s much easier to make your own version of Heinz ketchup, but you need to know a few key things that will help you get the rigtigt taste and mouth feel:

  • You need a bit part of vinegar (and thus sugar) to get the rigtig proportion of sweet to sour as you know it in your preferred ketchup
  • You need to put ground cloves into the ketchup. Not a lot, but it is an integral part of the taste
  • To get the right viscosity (which defines the way your ketchup flows) you have to put in xanthan gum.
Hotdog with homemade Heinz ketchup

Try this ketchup. It tastes fantastic and, honestly, I think it ticks all the right boxes when it comes to acid, taste and texture, but still fresher and better than the one you know.

Please share on social media

This is my recipe for homemade Heinz-style ketchup. I hope you want to try it. If you make this recipe and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.

Ad links! The links in the recipe for ingredients or tools are affiliate links, which means that I get commission if you purchase the product!

Homemade Heinz ketchup recipe

Homemade Heinz-style ketchup

Course: Breakfast, Dinner, Lunch
Cuisine: American, Danish
Keyword: heinz, heinz ketchup, homemade ketchup
Prep: 3 minutes
Cook: 2 minutes
Total: 5 minutes
Servings: 1 stort glas
Calories: 2451kcal
Author: Chefsteps.com
Nutrition Facts
Homemade Heinz-style ketchup
Amount Per Serving (1315 g)
Calories 2451 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 15399mg670%
Potassium 4056mg116%
Carbohydrates 586g195%
Fiber 18g75%
Sugar 300g333%
Protein 17g34%
Vitamin A 6100IU122%
Vitamin C 87.6mg106%
Calcium 168mg17%
Iron 11.9mg66%
* Percent Daily Values are based on a 2000 calorie diet.
A absolutely perfect version of homemade Heinz-style ketchup
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  • Put everything except the glucose syrup in the blender and blend it until it’s completely homogenous
  • While the blender is running, pour in the glucose syrup and keep blending until it is completely mixed in
  • The last step is putting the xanthan gum in while the blender is running. Sprinkle it in little by little until it’s completely incoorporated
  • Keep refrigerated until you need it. It keeps for 2 weeks.


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  2. Pingouin Reply

    copying Chef Step’s recipe and calling it you riwn? Geez, that’s lame man…

    • How am I calling it my own? In the recipe it says chefsteps 🙂

      But except for the ingredient list everything in this article is of my own making.

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