# Ketchup Substitute: Best Swaps for Meatloaf, Sloppy Joes and More _What to use when you run out of ketchup, with a five-minute homemade version, amounts for every swap, the best choice for each dish, and lighter options._ **Quick answer** The best ketchup substitute is a quick homemade version: stir tomato paste with vinegar, a little sugar, salt and water. For cooking, swap 1 cup of ketchup for 1 cup of tomato sauce plus ½ cup of sugar and 2 tablespoons of vinegar. For dipping, barbecue sauce, chili sauce or salsa work one for one. Running out of ketchup halfway through a recipe is common, and the right ketchup substitute depends on what the ketchup was doing. In a meatloaf glaze, it adds sweetness and a sticky shine. In sloppy joes or baked beans, it brings tomato body and tang. On a burger, it is simply a sweet, tangy dip. Fortunately, most kitchens already hold something that can stand in. Below, you will find what goes into ketchup, a five-minute homemade version, a swap chart with amounts, and the best choice for each kind of dish. It also compares sugar and sodium, for anyone looking for a lighter option. - **Tomato paste** - The base of the best homemade swap - **1 cup sauce** - Plus ½ cup sugar and 2 tbsp vinegar - **1 to 1** - Barbecue sauce, chili sauce or salsa ## What Ketchup Actually Is To replace ketchup well, it helps to know what goes into it. Under the [federal standard for catsup](https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-155/subpart-B/section-155.194), ketchup starts with concentrated tomato ingredients. It may also contain vinegar, sweeteners, salt, and spices, flavorings, onion or garlic. The same standard sets a minimum thickness, so ketchup must flow slowly rather than run like a sauce. In other words, a good substitute needs to cover four jobs at once: - **Tomato body:** the deep, concentrated tomato flavor and thick texture. - **Tang:** the sharpness that vinegar provides. - **Sweetness:** enough sugar to balance the acid. - **Seasoning:** salt plus a hint of onion, garlic or warm spice. Most single swaps only cover two or three of those jobs. That is why a quick mix of a few pantry staples usually beats any one bottle on its own. ## Ketchup Substitute Chart Use this chart to pick a swap by what you have and what you are making. The amounts replace 1 tablespoon of ketchup unless the row says otherwise. | Substitute | Amount for 1 tbsp ketchup | Best for | What changes | | --- | --- | --- | --- | | Homemade tomato paste mix | 1 tbsp | Everything | Closest match in taste and texture | | Tomato sauce, sugar and vinegar | 1 cup sauce + ½ cup sugar + 2 tbsp vinegar per cup of ketchup | Cooking: meatloaf, sloppy joes, beans | Thinner, so simmer it down if needed | | Barbecue sauce | 1 tbsp | Glazes, burgers, baked beans | Smokier and sweeter | | Chili sauce | 1 tbsp | Meatloaf, cocktail sauce, dips | Chunkier, with more spice | | Salsa, blended smooth | 1 tbsp | Eggs, burgers, tacos | Fresher, less sweet, more onion | | Tomato paste with a pinch of sugar | 2 tsp paste + ½ tsp sugar + a splash of water | Small amounts in sauces | Needs vinegar for full tang | | Sriracha or sweet chili sauce | 1 tsp, then taste | Stir-fries, dipping | Much hotter or much sweeter | The tomato sauce mix comes from University of Nebraska–Lincoln [Extension food guidance](https://food.unl.edu/article/how-substitute-tomato-sauce-other-forms-tomatoes), which recommends it for use in cooking. The other amounts are starting points, so taste as you go and adjust the sweetness or tang. When you are choosing between two options on the chart, think about where the flavor will end up. A sauce that cooks for a long time, such as sloppy joe filling or baked beans, softens sharp flavors, so a tangier swap works well there. In contrast, a raw dip or a burger topping shows every flavor directly, so a swap that already tastes balanced is the safer choice. In short, a cooked dish forgives more than a dip does. ## How to Make Ketchup in 5 Minutes A quick homemade ketchup is the most reliable substitute, because it covers all four jobs. It needs no cooking, and it uses ingredients most pantries already have. | Ingredient | Amount | | --- | --- | | Tomato paste | 1 can (6 ounces) | | Water | ¼ to ⅓ cup | | Apple cider vinegar or white vinegar | 3 tablespoons | | Brown sugar, white sugar or honey | 2 to 3 tablespoons | | Salt | ½ teaspoon | | Onion powder | ¼ teaspoon | | Garlic powder and ground allspice or cloves | A pinch of each | - **Whisk:** stir the tomato paste, vinegar, sweetener and seasonings together in a bowl. - **Thin:** add water a tablespoon at a time until the mixture reaches ketchup thickness. - **Taste:** add more sugar for sweetness, more vinegar for tang, or a pinch more salt. - **Rest:** chill it for 30 minutes if you can, so the flavors blend and the raw edge mellows. The recipe makes roughly 1 cup. Since it contains no preservatives, store it covered in the refrigerator and use it within about a week, which is a cautious window for homemade condiments. ## Homemade Ketchup Variations Once you have the basic tomato paste mix, small changes turn it into a different condiment. Each variation below starts from the recipe above, so adjust one ingredient at a time and taste after each change. | Variation | What to change | Good with | | --- | --- | --- | | Spicy | Add ¼ teaspoon cayenne or a spoonful of sriracha | Fries, eggs, breakfast potatoes | | Smoky | Add ½ teaspoon smoked paprika and use brown sugar | Burgers, meatloaf, grilled chicken | | Honey | Replace the sugar with honey, starting with 2 tablespoons | Chicken tenders, sweet potato fries | | Curry | Add ½ teaspoon curry powder and a pinch of cinnamon | Sausages, roasted vegetables | | Lower sugar | Use 1 tablespoon sweetener and an extra pinch of onion powder | Everyday use | Similarly, the vinegar can change the character of the ketchup. Apple cider vinegar gives a fruity tang, white vinegar tastes sharp and clean, and red wine vinegar adds a deeper, slightly fermented note. ## A Cooked Ketchup from Canned Tomatoes If you have more time and a can of crushed tomatoes instead of paste, you can cook a richer ketchup on the stove. Start by softening a chopped small onion in a little oil. Then add one 28-ounce can of crushed tomatoes, ⅓ cup of vinegar, ¼ cup of brown sugar, 1 teaspoon of salt and a pinch of allspice or cloves. Next, simmer the mixture uncovered, stirring often, until it thickens and darkens, about 30 to 45 minutes. Finally, blend it smooth and let it cool. Because the long simmer concentrates the tomatoes, this version tastes deeper than the quick mix, although it takes much longer. Like the quick version, keep it refrigerated and use it within about a week. ## Banana Ketchup Banana ketchup is a sweet, tangy condiment from the Philippines made with bananas, vinegar, sugar and spices. It is often colored red, so it looks like tomato ketchup, but it tastes fruitier and a little spicier. Where you can find it, banana ketchup makes a fun swap on fries, burgers, eggs and fried chicken. However, it is noticeably sweeter than tomato ketchup, so it suits dipping better than savory cooking. In a meatloaf or sloppy joe sauce, its fruit flavor stands out, which some cooks enjoy and others do not. ## The Best Ketchup Substitute for Each Dish Ketchup plays a different role in each recipe, so the best swap changes too. Here is what works for the most common uses. ### Meatloaf glaze A meatloaf glaze needs sugar to caramelize and enough body to cling to the loaf. Barbecue sauce is the easiest swap, used one for one. Alternatively, mix ½ cup of tomato sauce with 2 tablespoons of brown sugar and 1 tablespoon of vinegar, then spoon it on for the last part of baking. The [classic meatloaf recipe](/meatloaf-recipe/) on this site uses a ketchup and brown sugar glaze, so either swap fits it well. ### Meatloaf mixture Inside the meat mixture, ketchup mostly adds moisture and seasoning. Tomato sauce works one for one here, and a teaspoon of Worcestershire sauce adds back some of the savory depth. ### Sloppy joes Sloppy joe sauce relies heavily on ketchup for both tomato and sweetness. Use the University of Nebraska tomato sauce mix, or combine tomato paste, water and a spoonful of brown sugar, then let it simmer until thick. A splash of vinegar and a little mustard keep the familiar tang. ### Baked beans and barbecue dishes Barbecue sauce is a natural fit, because these dishes already lean smoky and sweet. Swap it one for one, then reduce any other sugar in the recipe slightly to keep the dish from turning too sweet. ### Burgers, hot dogs and fries For dipping or topping, flavor matters more than chemistry. Barbecue sauce, chili sauce, smooth salsa, mustard or a mix of mayonnaise and sriracha all work. For something closer to classic ketchup, stir a little honey into tomato paste with a few drops of vinegar. ### Cocktail sauce Cocktail sauce usually starts with ketchup or chili sauce. If you have neither, use the homemade tomato paste mix, then stir in prepared horseradish and a squeeze of lemon. ### Sweet and sour sauce and stir-fries In these sauces, ketchup supplies color, sweetness and tang. Tomato paste with a little extra sugar and rice vinegar works well. For a different but welcome flavor, sweet chili sauce makes a good stand-in. ### Salad dressings French and Thousand Island dressings both use ketchup for color and sweetness. Swap in the homemade mix, or use chili sauce for a slightly spicier, chunkier dressing. ## Comparing Sugar and Sodium Some people look for a ketchup substitute to cut back on sugar or salt. The figures below come from [USDA FoodData Central](https://fdc.nal.usda.gov/) for 1 tablespoon of each, using typical products. | Per 1 tablespoon | Calories | Sugars | Sodium | | --- | --- | --- | --- | | Ketchup | 17 | 3.6 g | 154 mg | | Barbecue sauce | 29 | 5.7 g | 175 mg | | Chili sauce, bottled | 16 | 2.3 g | 229 mg | | Tomato paste, no salt added | 13 | 1.9 g | 9 mg | | Tomato sauce | 4 | 0.5 g | 73 mg | | Salsa | 5 | 0.7 g | 128 mg | | Yellow mustard | 9 | 0.1 g | 166 mg | | Sriracha | 18 | 2.9 g | 414 mg | Brands vary, so check the label on the product you buy. Still, the pattern is clear. Unsalted tomato paste and plain tomato sauce are the lightest bases, while barbecue sauce carries more sugar than ketchup and sriracha carries far more sodium per spoonful. For a lower-sugar homemade ketchup, cut the sweetener in the recipe above to 1 tablespoon and add a little extra onion powder for savory depth. The result is tangier, but it still balances the acid well. ## Substitutes for Special Diets A homemade swap also makes it easy to fit ketchup into a particular way of eating. A few ingredient choices matter more than others. - **Vegan:** use sugar or maple syrup instead of honey. Also note that traditional Worcestershire sauce usually contains anchovies, so skip it or choose a vegan version. - **Gluten-free:** plain tomato paste, sugar, salt and most vinegars are naturally free of gluten. Malt vinegar, however, comes from barley, so use apple cider or white vinegar instead. - **Lower sodium:** start with no-salt-added tomato paste and add salt to taste, which keeps you in control of the total. - **Lower sugar:** reduce the sweetener, or use a sugar substitute that measures like sugar, and taste carefully since some substitutes taste sweeter than sugar. Whatever the diet, check the labels on bottled sauces, because recipes and ingredients change from brand to brand. ## Tomato-Free Options Some people avoid tomatoes entirely. In that case, a tomato-free substitute needs to rebuild the color, sweetness and tang from other ingredients. One approach is to puree cooked carrots or roasted red beets with vinegar, a little sweetener, salt and onion powder until smooth. Beets give the deepest red color, while carrots give a milder, sweeter result. For dipping, mustard or a tomato-free barbecue-style sauce can also fill in. If you avoid tomatoes for a medical reason, read every label, since many sauces include tomato in some form. ## Swaps That Do Not Work Well A few common suggestions miss the mark, at least on their own: - **Hot sauce in equal amounts:** most hot sauces are thin and fiery, so a tablespoon can overwhelm a dish. - **Balsamic vinegar alone:** it brings sweetness and tang but no tomato body, so use only a few drops alongside tomato paste. - **Plain tomato paste in a glaze:** without sugar, it browns poorly and tastes bitter on top of a meatloaf. - **Mayonnaise in cooked sauces:** it can separate when heated, so keep it for cold dips. ## How to Adjust a Recipe After a Swap Every substitute shifts the balance of a recipe a little, so a few quick checks help the dish taste right. - **Sweetness:** if the swap is sweeter than ketchup, such as barbecue sauce, cut other sugar in the recipe. If it is less sweet, such as salsa, add a pinch of sugar. - **Acidity:** tomato sauce and paste lack ketchup's vinegar, so add a teaspoon of vinegar or lemon juice per few tablespoons. - **Salt:** taste before salting, because bottled sauces vary widely in sodium. - **Thickness:** simmer a thin swap for a few minutes, or thin a thick one with water. - **Browning:** sugary glazes brown fast, so add them during the last 15 to 20 minutes of baking. As a rule, make one adjustment at a time and taste after each. Small changes are easy to correct, whereas a dish that has turned too sweet or too sour is much harder to rescue. ## Using Ketchup in Place of Tomato Paste or Sauce The swap also works in reverse, with some care. Ketchup can stand in for tomato paste in small amounts, such as a tablespoon in a stew. However, because it contains sugar and vinegar, a larger amount will make a savory dish noticeably sweet and tangy. When you use ketchup in place of tomato paste, reduce any added sugar in the recipe. Then taste before adding more salt, since ketchup is already seasoned. ## What to Do With Leftover Tomato Paste Making ketchup from a small can usually uses the whole can, but recipes for other dishes often leave a few spoonfuls behind. Instead of letting the rest spoil in the refrigerator, freeze it in tablespoon portions. To do that, scoop level tablespoons onto a lined tray, freeze them until firm, then move them to a labeled freezer bag. Afterward, you can drop a frozen portion straight into a sauce, stew or quick batch of ketchup without thawing it first. As a result, the next time you run out of ketchup, the base for a homemade batch will already be waiting. ## Frequently Asked Questions ### What can you use instead of ketchup in meatloaf? Barbecue sauce or chili sauce works one for one in the glaze. Inside the meat mixture, use tomato sauce with a teaspoon of Worcestershire sauce. ### Can you use tomato paste instead of ketchup? Yes, if you add sweetness, tang and water. Stir in a little sugar, a splash of vinegar and enough water to loosen it to ketchup thickness. ### Is barbecue sauce a good substitute for ketchup? It works well in glazes, burgers and baked beans. However, it is smokier and sweeter than ketchup, so cut back on other sugar in the recipe. ### What is the healthiest substitute for ketchup? Unsalted tomato paste or plain tomato sauce has the least sugar and sodium per tablespoon. Season it lightly at home to keep it that way. ### How long does homemade ketchup last? Without preservatives, keep it covered in the refrigerator and use it within about a week. Discard it if it smells sour or shows any mold. ### What can you use instead of ketchup in sloppy joes? Use tomato sauce with brown sugar and a splash of vinegar, or tomato paste thinned with water and sweetened slightly. Simmer the sauce until it thickens around the meat. ### Can you use tomato soup instead of ketchup? Condensed tomato soup works in cooked dishes such as meatloaf and sloppy joes, since it is already slightly sweet. Add a splash of vinegar for tang, and use a little less of any other liquid in the recipe. ## Bringing It Together The best ketchup substitute rebuilds what ketchup does: tomato body, tang, sweetness and seasoning. A five-minute mix of tomato paste, vinegar, sugar, salt and water does all four, and it works in nearly any recipe. For cooking, the University of Nebraska swap of tomato sauce, sugar and vinegar is a dependable fallback. Meanwhile, barbecue sauce, chili sauce and smooth salsa work one for one for glazes and dipping. Whichever you choose, taste as you go, since the right balance of sweet and sour depends on the dish. **Key takeaways** - Homemade ketchup from tomato paste, vinegar, sugar, salt and water is the closest swap. - For cooking, replace 1 cup ketchup with 1 cup tomato sauce, ½ cup sugar and 2 tbsp vinegar. - Barbecue sauce, chili sauce and smooth salsa work one for one for glazes and dips. - Plain tomato paste and tomato sauce carry the least sugar and sodium. About this guide: ketchup's ingredients follow the federal standard of identity, and the cooking swap follows University of Nebraska–Lincoln Extension. The sugar and sodium figures come from USDA FoodData Central.