Trust me, this works. This ketchup is soo good, just as good as store bought if not better and you can control the sugar level. I hope you try out this recipe. You will not be disappointed.

We live on a farm so we have lots of tomatoes. This ketchup is one way we use them up. Homemade ketchup has no preservatives, so you can give it to small children without worry. Serve homemade ketchup with your everyday meals to bring smiles to the dinner table.By blitzing it in a blender and then separating it, you can cut down on the time needed to evaporate the liquid. The liquid can by strained (optional) and used in many ways, so it's a waste to evaporate it! Recipe by lecker

I bought a 4 kilo box of tomatoes for a great price which was great, but my husband and I couldn't eat them all.The key is to purée the tomatoes so that you can't see the seeds or skins any more. If the skins bother you, you can peel the tomatoes by dunking them in boiling water briefly. Once the tomatoes are puréed, you just need to simmer them patiently. When the purée thickens, it may splatter, so set the heat to low. The ketchup is piping hot when it's packed into jars, so be careful not to burn yourself! Recipe by Fabiko

I like that you can add more onions or garlic. Less salt or make it sodium free. The more natural foods we can consume, the better!

This will keep in the fridge for about a month. In the Philippines during WWII there was a shortage of tomatoes so bananas were abundant so this ketchup this originated there as a tomato ketchup substitute. This is what I was told.

We have a lot of great tasting tomatoes from Kumamoto and Kochi Prefectures at home which we usually make into oven-dried tomatoes or ketchup.This ketchup contains plenty of nutrients so try opening them up a jar in the winter when vegetables are hard to come by.The sweetness of this ketchup will vary depending on the sugar content of the tomatoes so please adjust the amounts of vinegar and sugar accordingly.If you prefer a chunkier ketchup then you don't have to blend the ingredients. Recipe by pogue

I love fresh tomatoes from my garden. Sometimes I get to many all at once. Canning homemade ketchup made a great gift.

It's just like my mother used to make! f(^^;When frying the egg, make sure not to overcook it. It's best if it stays a little moist. Use as much ketchup as you like. It's good with toasted bread, like a hot sandwich or panini, or with soft bread. Recipe by Mitsuko nesan

I came up with a healthy recipe seasoned with ketchup.I tried to make this with as little oil as possible.I made this healthy recipe using chicken breast, which is low in fat. You could also make this with chicken thigh meat. It'll be higher in calories, but the flavor will be richer. If using chicken thigh meat, do not remove the skin. Sprinkle with katakuriko, stir-fry, and remove from the pan. Return to the pan at Step 5. Recipe by Pu-kosan

I made this with what I had on hand ☆For the ground meat, you can use beef, pork or chicken. Choose any meat you like.Ketchup will evaporate when the heat is too high so be careful. If it happens, mix and add equal amounts of ketchup and water (as much as you need), and adjust the taste with salt, pepper and the Japanese Worcestershire-style sauce. Recipe by wmwmwmwmw

A bit of the summer tomatoes taste in a jar for the winter. I love the thought of knowing this lovely sauce came from the tomatoes we grew in the garden. Makes me look forward to the seed sowing next season.

I don't use ketchup don't really care for it. Was hanging out with some of my family having a good time drinking and cooking made up some chicken sliders and my niece asked for BBQ. Having no ketchup in the house this is what we came up with