How to Make Tomato Ketchup in Industry

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How to make tomato ketchup in industry or at home  is a fun and straightforward process that allows you to customize the flavor and adjust the ingredients to your taste preferences.

Tomato ketchup is a popular condiment produced on an industrial scale. Here’s a simplified overview of the process involved in making tomato ketchup in an industrial setting. Keep in mind that actual production processes can be much more complex and may involve proprietary recipes and equipment. Additionally, food safety and quality control are of utmost importance in industrial food production.


  1. Tomatoes
  2. Sugar
  3. Vinegar
  4. Salt
  5. Spices and flavorings (e.g., onion powder, garlic powder, cloves, cinnamon)
  6. Preservatives (e.g., sodium benzoate)
  7. Water


  1. Tomato washing and sorting equipment
  2. Tomato crushing and pulping machines
  3. Heaters and cookers
  4. Mixing tanks
  5. Strainers and filters
  6. Evaporators
  7. Packaging machinery (bottling or canning)
  8. Quality control instruments

Steps to Make Tomato Ketchup in an Industrial Setting:

  1. Preparation of Tomatoes: Fresh, ripe tomatoes are washed and sorted to remove any damaged or spoiled ones.
  2. Crushing and Pulping: The tomatoes are then crushed and pulped to extract the juice and pulp. This is typically done using mechanical equipment.
  3. Cooking: The tomato pulp is heated in large cookers to reduce moisture content and enhance flavor. This process also helps to kill any bacteria or enzymes in the tomatoes. The mixture is stirred continuously to prevent sticking or burning.
  4. Addition of Ingredients: Sugar, vinegar, salt, and spices are added in specific quantities to the cooking tomato pulp. The exact recipe can vary depending on the brand and type of ketchup being produced. Some manufacturers may use high fructose corn syrup instead of sugar for sweetening.

Mixing and Blending of ketchup

The mixture is thoroughly mixed and blended to ensure a uniform distribution of ingredients.

  1. Straining and Filtering: The ketchup mixture is passed through strainers and filters to remove any remaining seeds, skin, or undesirable particles.
  2. Evaporation: The filtered ketchup is then heated in evaporators to further reduce moisture content and thicken the product to the desired consistency.
  3. Quality Control: Throughout the entire process, quality control measures are in place to monitor factors like taste, texture, color, and pH levels. Adjustments may be made as needed to meet quality standards.
  4. Preservation: Preservatives, such as sodium benzoate, may be added to extend the shelf life of the ketchup.
  5. Packaging: The finished ketchup fill at this stage into bottles, jars, or cans using specialized packaging machinery. Labels and seals are applied as well.
  6. Labeling and Coding: Each container is labeled with product information, batch numbers, and expiration dates.
  7. Storage and Distribution: In the last step the ketchup will be stored in a warehouse before being distributed to retailers and consumers.

It’s essential to follow strict food safety regulations and quality control procedures throughout the manufacturing process to ensure a safe and consistent product. The specific equipment and techniques used can vary from one manufacturer to another, but this general process is same.

Process of making tomato ketchup

  1. Prepare the Tomatoes: Wash the tomatoes thoroughly and cut them into quarters. Remove the stems and any blemishes. There’s no need to peel or seed the tomatoes, as it will strainer later.
  2. Sauté the Onion and Garlic: In a large saucepan or pot, heat a few tablespoons of olive oil or vegetable oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
  3. Add the Tomatoes: Add the quartered tomatoes to the saucepan with the sautéed onions and garlic. Stir to combine.

Simmer the Mixture

Reduce the heat to low and let the tomato mixture simmer for about 30 minutes. Stir occasionally to prevent sticking and to help break down the tomatoes.

  1. Strain the Mixture: Once the tomatoes have softened and released their juices, remove the saucepan from the heat. Allow the mixture to cool slightly. Then, pass the mixture through a fine-mesh strainer or food mill to remove any seeds and skins. Use a spoon to press the mixture through the strainer and extract as much liquid as possible.
  2. Return to Heat and Add Seasonings: Return the strained tomato liquid to the saucepan. Add the vinegar, sugar, salt, black pepper, ground cloves, allspice, cinnamon, ginger, mustard, and cayenne pepper (if using). Stir to combine.
  3. Simmer and Thicken: Bring the mixture to a gentle simmer over medium-low heat. Continue to simmer, stirring occasionally, until the ketchup thickens to your desired consistency, usually about 45 minutes to an hour.
  4. Adjust Seasonings: Taste the ketchup and adjust the seasoning to your liking. You can add more sugar, salt, or spices if needed.
  5. Cool and Store: Allow the homemade tomato ketchup to cool completely. Transfer it to clean, sterilized jars or bottles. Store in the refrigerator for up to a few weeks.