This copycat Heinz catsup recipe gets you as close to the original as you can get at home. The secret is the sugar-to-vinegar ratio — Heinz is sweeter than most people expect, and the spice blend is subtle, not bold.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 20 minutes
- Yield: About 1 1/4 cups (one standard ketchup bottle)
Ingredients
- 6 ounces (one small can) tomato paste
- 1/2 cup white distilled vinegar
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon celery salt
Instructions
- Combine the tomato paste, white vinegar, sugar, and water in a medium saucepan. Whisk until smooth.
- Add the onion powder, garlic powder, salt, allspice, cloves, and celery salt. Whisk again.
- Bring to a gentle simmer over medium-low heat. Cook for 20 minutes, stirring frequently, until the catsup has thickened to a consistency slightly thinner than store-bought (it thickens more as it cools).
- Remove from heat and let cool completely.
- Transfer to a squeeze bottle or jar. Refrigerate for at least 2 hours before serving — the flavor needs time to meld.
Tips
- The 2:1 sugar-to-vinegar ratio (by volume) is what gives Heinz its signature sweet-tangy balance. Do not reduce the sugar if you want the authentic taste.
- If the result tastes too sharp right after cooking, wait. The vinegar mellows significantly after a day in the fridge.
- This keeps refrigerated for up to 4 weeks.
See all of our homemade catsup recipes on the catsup recipes page.