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  • Prep-time: / Ready In:
  • Makes 1 cup

This flavorful homemade ketchup takes just five minutes and five simple ingredients to put together. Use it on veggie burgers, potato pancakes, french fries, or whatever suits your fancy. Stored in an airtight container, 5-Minute Ketchup will keep for up to 10 days in the refrigerator.



  • 1 6-ounce can no-salt-added tomato paste
  • 1 half of an apple diced (with or without skin)
  • ⅓ cup water
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano


  1. Combine all ingredients in a blender or Vitamix until smooth.
  2. Notes: ⅓ cup apple juice may be substituted for the apple and water. 1 tablespoon vinegar may be substituted for the lemon juice.

Comments (4)

(4.8 from 5 votes)
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Sue Roderus3 weeks ago
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Excellent! I was able to make in a mini food processor. I might never buy ketchup again.

Beryl1 month ago
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The amounts were for a good start for us. I upped the seasoning to half a teaspoon; I also added onion powder. I added more water too to make it thinner. I think a bigger apple would’ve made a difference. Unfortunately I didn’t weight it, but I’ll take notes for next time.

Robert2 years ago
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I used my tomato paste I made from the FOK recipe for that, and added a bit of sweet leaf stevia plant for a sweeter taste. I like this recipe as I’m in total control of the ingredients, and no High Fructose Corn Syrup, thanks to using all natural ingredients!! Yay!!

Kelly H2 years ago
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I made this today and it turned out pretty good. I added a tiny bit of agave to sweeten it up a little bit. I might try using a date next time, or a touch of maple syrup. My ketchup loving son tasted it and said it will work (he’s a Heinz ketchup lover). Definitely will make this again.

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Cathy Fisher

Cathy Fisher is the creator of, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking Without Salt, Oil or Sugar. Find her on Instagram and Facebook.

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