The perfect pizza isn’t just about the crust, cheese, or toppings—it’s also about the sauce.
While tomato sauces are classic, a homemade pizza ketchup adds a sweet, tangy, and slightly spiced twist that elevates every bite.
Unlike store-bought versions, this recipe lets you control the sweetness, spice level, and texture, giving your pizza a personalized flavor that’s irresistibly delicious.
Quick, simple, and full of flavor, this ketchup is perfect for drizzling, dipping, or spreading under your favorite toppings.
How to Make Ketchup for Pizza
This pizza ketchup is thick, smooth, and bursting with tomato goodness. Balanced with sugar, vinegar, and a hint of spices, it’s tangy without being overpowering and sweet without being cloying. Unlike regular ketchup, it’s crafted to complement the melty cheese, crisp crust, and toppings of pizza, giving each bite that perfect sweet-savory harmony.
Ingredients
- Ripe tomatoes – 6 large (about 2 lbs / 900 g): Blanched, peeled, and chopped for a fresh, vibrant base.
- Olive oil – 2 tbsp: Adds smoothness and richness.
- Garlic – 3 cloves, minced: Infuses aromatic depth.
- Onion – 1 small, finely chopped: Provides natural sweetness.
- Brown sugar – 2 tbsp: Balances acidity and adds subtle caramel notes.
- Apple cider vinegar – 2 tbsp: Gives tanginess and preserves freshness.
- Tomato paste – 1 tbsp: Intensifies tomato flavor.
- Salt – 1 tsp: Enhances overall taste.
- Black pepper – ½ tsp, freshly ground: Adds mild heat.
- Optional spices: pinch of smoked paprika or chili powder for a smoky or spicy kick.
Step-by-Step Instructions
1. Prepare the Tomatoes
Bring a pot of water to a boil. Score a small “X” at the bottom of each tomato and blanch them for 30–60 seconds. Transfer to ice water, then peel off the skins.
Chop the tomatoes roughly and set aside. This ensures a smooth ketchup without bitter skins.
2. Sauté Aromatics
Heat olive oil in a medium saucepan over medium heat. Add minced garlic and chopped onion.
Sauté until fragrant and translucent, about 3–4 minutes. This builds the flavor base for your ketchup.
3. Cook the Tomato Mixture
Add chopped tomatoes, tomato paste, brown sugar, apple cider vinegar, salt, and pepper to the pan. Stir to combine.
Simmer over low-medium heat for 20–25 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
4. Blend and Strain
Use an immersion blender (or regular blender) to puree the mixture until smooth. For an ultra-smooth ketchup, strain through a fine mesh sieve to remove any seeds or pulp.
Return to the pan and simmer for another 5–10 minutes to achieve a thick, spreadable consistency. Adjust seasoning to taste.
5. Cool and Store
Allow the ketchup to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. Use as a pizza base, dip, or drizzle.
Nutrition (per 2 tbsp serving)
- Calories: 35 kcal
- Protein: 1 g
- Fat: 1 g
- Carbohydrates: 8 g
- Sugar: 6 g
- Fiber: 1 g
Tips for Perfect Pizza Ketchup
- Choose ripe tomatoes: The sweeter and juicier, the better your ketchup.
- Adjust sweetness and tanginess: More sugar for sweeter pizza flavors, more vinegar for tangy depth.
- Spice it up: Add red chili flakes, smoked paprika, or Italian herbs to match your pizza toppings.
- Simmer slowly: Low and slow cooking ensures a thick, concentrated flavor.
Variations to Try
- Garlic Parmesan Ketchup: Add 1–2 tbsp grated Parmesan at the end for a cheesy twist.
- Spicy Pizza Ketchup: Mix in ½ tsp chili powder or cayenne for a bold kick.
- Herby Ketchup: Add 1 tsp dried oregano or basil while cooking for an Italian touch.
Final Thoughts
Homemade pizza ketchup is a game-changer for any pizza lover. It’s quick to make, fully customizable, and far more flavorful than store-bought options.
Sweet, tangy, and slightly spiced, this ketchup enhances every slice of pizza, from classic Margherita to loaded veggie pies.
Once you try this recipe, you’ll never go back to plain tomato sauce again.