How to make tomato ketchup using tomato paste or concentrate?

How to Make Tomato Ketchup Using Tomato Paste or Concentrate

Tomato ketchup is one of the most widely used tomato-based products in food manufacturing. From retail ketchup bottles to foodservice packs, burger sauces and private-label products, the quality of the tomato ingredient plays an important role in the final product.

For manufacturers, using tomato paste or tomato concentrate can make ketchup production more consistent, efficient and easier to scale. However, choosing the right Brix level, processing method and tomato ingredient is important for achieving the desired colour, flavour, body and viscosity.

In this guide, we explain how tomato paste or concentrate is used to make ketchup, what manufacturers should consider during formulation, and how the choice of tomato ingredient affects the final product.

What Is Tomato Paste?

Tomato paste is a concentrated tomato product made by processing ripe tomatoes and removing a significant portion of their water. It provides concentrated tomato solids, colour and flavour while making storage, transportation and industrial processing more efficient.

If you are new to tomato paste, read our detailed guide on tomato puree vs tomato concentrate to understand how different tomato products compare and where they are commonly used.

Tomato Paste vs Tomato Concentrate for Ketchup

Tomato paste and tomato concentrate are often used interchangeably in food manufacturing conversations, although the exact specifications can vary between suppliers and applications. Both provide concentrated tomato solids that can be reconstituted and formulated into products such as ketchup, sauces and other tomato-based preparations.

For ketchup manufacturers, the important factors are not simply the name of the ingredient. Brix, colour, flavour, viscosity, processing method, packaging and consistency between batches should all be considered.

Step-by-Step: How to Make Tomato Ketchup Using Tomato Paste

1. Select the Right Tomato Paste

The first step is selecting tomato paste that matches the requirements of your ketchup formula. Industrial manufacturers commonly evaluate factors such as Brix, colour, viscosity, flavour, microbiological quality, packaging and shelf life.

Tomato paste with consistent specifications helps manufacturers maintain a more consistent ketchup product from batch to batch.

Before purchasing, you can also read our guide on buying tomato paste in bulk and the key factors to evaluate .

2. Choose the Appropriate Brix Level

Brix indicates the soluble solids content of a tomato concentrate and is an important consideration when formulating ketchup.

Two commonly discussed specifications are 28/30 Brix and 36/38 Brix. The appropriate specification depends on the manufacturer's formulation, processing setup, desired tomato intensity and logistics requirements.

Read our detailed comparison of 28/30 Brix vs 36/38 Brix tomato paste to understand the practical differences between these specifications.

3. Reconstitute the Tomato Concentrate

If using a high-Brix tomato concentrate, it may need to be reconstituted with water according to the target formulation. The quantity of water required depends on the starting Brix and the desired concentration of the ketchup base.

Manufacturers should calculate the formulation carefully rather than simply adding a fixed quantity of water. The objective is to achieve the required tomato solids and final product characteristics.

4. Add Sugar, Salt and Other Ingredients

Once the tomato base has been prepared, other ingredients can be added according to the formulation. A typical ketchup formulation may include:

• Tomato paste or tomato concentrate
• Water
• Sugar or another permitted sweetener
• Salt
• Vinegar or another permitted acidulant
• Spices and seasonings
• Approved stabilisers or thickeners, where required
• Other ingredients depending on the product specification

The exact formulation will depend on the target taste, texture, regulatory requirements, market and product positioning.

5. Adjust Acidity

Acidity is an important part of ketchup formulation. It contributes to the characteristic tangy flavour of ketchup and is also relevant to product stability and food safety.

Manufacturers should determine the required pH and acidity according to their formulation, applicable food regulations and validated processing procedure.

6. Cook and Homogenise the Ketchup

The tomato mixture is then processed under controlled conditions to develop the desired flavour, consistency and texture.

Processing conditions can have a significant impact on the final ketchup. Manufacturers should control parameters such as temperature, time and mixing to achieve consistent results.

7. Check the Final Viscosity

Viscosity is one of the most noticeable characteristics of ketchup. Consumers generally expect ketchup to have enough body to remain on food rather than becoming excessively thin, while still being easy to squeeze and pour.

Tomato variety, tomato solids, processing method, formulation and stabilisation can all influence viscosity.

For a deeper understanding, see our upcoming guide on tomato ketchup viscosity and what manufacturers need to know .

Hot Break vs Cold Break Tomato Paste for Ketchup

The processing method used to produce tomato paste can influence its characteristics, particularly viscosity and texture.

Hot break processing generally helps preserve pectin and can produce a paste with stronger viscosity. Cold break processing can provide different texture and flavour characteristics. The right choice depends on the intended application and formulation.

Read our detailed guide on hot break vs cold break tomato paste to understand how the two processing methods differ for ketchup applications.

Why Brix Matters When Making Ketchup

Brix affects the amount of tomato solids delivered into the formulation. A higher-Brix concentrate contains more tomato solids per unit of product, which can affect formulation, transportation efficiency and processing requirements.

However, higher Brix does not automatically mean better ketchup. Manufacturers should select the specification based on their recipe, production process, desired product characteristics and commercial requirements.

Consistency is particularly important for large-scale ketchup production because variation between batches can affect the final product.

How Tomato Paste Affects Ketchup Quality

The tomato ingredient can influence several characteristics of the finished ketchup:

• Colour: A consistent tomato colour helps create a uniform finished product.
• Flavour: Tomato quality contributes to the overall taste and aroma.
• Body: Tomato solids and processing method can influence texture.
• Viscosity: The characteristics of the tomato paste can affect ketchup thickness.
• Consistency: Reliable specifications help reduce batch-to-batch variation.
• Shelf life: Ingredient quality, packaging and processing all need to be considered.

What Tomato Paste Should Ketchup Manufacturers Choose?

There is no single tomato paste specification that works for every ketchup manufacturer. The appropriate choice depends on the formulation and production requirements.

Before finalising a supplier, manufacturers should evaluate Brix, colour, viscosity, processing method, packaging format, shelf life, microbiological specifications and supplier consistency.

If you are comparing suppliers, our guide to buying tomato paste in bulk covers the key factors to review before placing a larger order.

Can Tomato Paste Be Used for Large-Scale Ketchup Production?

Yes. Tomato paste and concentrate are widely suited to industrial tomato-based applications, including ketchup and sauces. For manufacturers, concentrated tomato products can simplify handling and storage compared with processing fresh tomatoes at the same scale.

Aseptic packaging can also help manufacturers manage storage and transportation requirements, depending on the supplier specification and intended application.

Tomato Paste for Ketchup Manufacturing: What to Check Before Buying

Before placing a bulk order, ketchup manufacturers should request a detailed product specification and confirm that the material is suitable for their formulation.

Key points to check include:

• Brix specification
• Colour
• Viscosity
• Hot break or cold break processing
• Packaging format
• Shelf life
• Microbiological specifications
• Country of origin
• Minimum order quantity
• Supply consistency and delivery capability

Frequently Asked Questions

Can I make ketchup directly from tomato paste?

Yes. Tomato paste can be incorporated into a ketchup formulation along with water, sweeteners, salt, acidulants, spices and other ingredients according to the required recipe.

What Brix tomato paste is used for ketchup?

28/30 Brix and 36/38 Brix are commonly discussed specifications for tomato paste and concentrate. The appropriate choice depends on the manufacturer's formulation and production requirements.

Is hot break tomato paste suitable for ketchup?

Hot break tomato paste can be suitable for ketchup, particularly where viscosity and body are important. However, the ideal specification depends on the desired final product.

Does tomato paste affect ketchup viscosity?

Yes. Tomato solids, processing method, pectin characteristics and the overall formulation can all influence ketchup viscosity.

How should manufacturers buy tomato paste in bulk?

Manufacturers should evaluate the supplier's specifications, Brix, colour, viscosity, processing method, packaging, shelf life, quality consistency, MOQ and supply capability before placing a bulk order.

Final Thoughts

Making ketchup using tomato paste or concentrate allows manufacturers to build a consistent tomato base while simplifying industrial production. However, the quality and specification of the tomato ingredient matter.

Brix, processing method, colour, viscosity, packaging and supplier consistency should all be considered before selecting a tomato paste for commercial ketchup production.

For more information about tomato-based ingredients and their applications, you can also read Is ketchup really junk food?

Looking for Tomato Paste for Bulk Ketchup Production?

If you are a ketchup manufacturer, sauce producer, foodservice supplier or private-label food company looking for tomato paste or concentrate in bulk, get in touch with SNR Foods to discuss your requirement.

Share your required Brix, quantity, packaging preference and destination, and our team can help you explore the appropriate tomato paste specification for your application.

Inquire Now for Bulk Orders