7 Best Ways to Thicken Ketchup

Everyone likes to make their own sauces and it is becoming more and more popular. The essential thing in making sauces is to get the right consistency. Most of the time, homemade sauces end up not being thick enough.

In the specific case of tomato sauce, most of the time it is watery.

So what are the best ways to thicken tomato sauce?

We highly recommend reducing the sauce to the heat until it reaches the desired consistency. You can also add cornstarch, arrowroot powder, vegetable puree, a roux, or an egg yolk.

Today we will look at the best methods to thicken your homemade tomato sauce.

We’ll discuss the pros and cons of each method, as well as give detailed instructions on how to do it. Now you no longer have to worry about the tomato sauce being runny.

What is the correct consistency of tomato sauce?

The consistency of any sauce will depend on what you want to use it for. Most sauces should have a relatively thick consistency.

This can be verified by adding a portion of sauce to a plate; the sauce shouldn’t run all over the plate, but it shouldn’t be as thick as a paste either.

Many sauce recipes already have the correct consistency for what they are typically used for.

For example, a béchamel sauce (white or cheese sauce) will have a rich, thick consistency for lasagna or macaroni and cheese, while a spaghetti sauce will have a thinner, more fluid consistency.

Ketchup in particular has a wide variety of uses and therefore a wide variety of consistencies. You have thicker versions that are used as dipping sauces, or you have thinner consistencies that can be used for something like a pizza sauce.

That’s why it’s hard to find a good recipe that has the perfect consistency for your intended use. Even if you find one, many environmental factors can cause the consistency not to be what you want.

The thicker the consistency of your tomato sauce, the deeper its flavor will be. This is why tomato paste, which has a very thick consistency, has an extremely deep, concentrated and intense flavor.

How to thicken tomato sauce without tomato paste

So you’ve tried a recipe and the consistency isn’t close to what it should be. You may find that it is more difficult to thicken sauces than to thin them.

The most common way is to add tomato paste to the liquid sauce . This method is great because it helps deepen the flavors of the tomato while thickening the sauce.

Start by adding a tablespoon each time you reheat the tomato sauce, letting it cook and tasting before adding more tomato paste. The amount you use will vary depending on how much tomato sauce you have.

However, the way life goes, when you desperately need tomato paste, you run out! Luckily, there are plenty of other ways to thicken tomato sauce!

You can choose any of the following methods depending on the time you have to thicken the sauce and the ingredients you have available.

Simmer/reduce

This is by far the easiest method to follow when it comes to thickening any type of sauce, especially tomato ones.

Tomatoes contain a lot of water, which is released when they are cooked. The water, unfortunately, is what affects the consistency and makes it more liquid. An excessive amount of water is also what dilutes the flavor of the sauce.

Again, the thicker the sauce, the deeper and more intense its flavor.

To remove excess water, you can continue cooking the tomato sauce until the desired consistency is achieved , that is, the correct amount of water has evaporated during cooking.

The downside to using this method is that it can take a long time to reduce, especially if the consistency is extremely runny or you want to get a very thick consistency.

In any case, if you have some time, it’s a fantastic method, as you can leave the sauce on the heat and allow it to reduce to a simmer, with no additional steps, equipment or ingredients required.

By letting the sauce reduce, you are concentrating the natural flavors without affecting them with those of other ingredients.

How to reduce tomato sauce

1. Test the consistency of your tomato sauce and determine how thick you want it to be.
2. Leave the sauce over medium-low heat and continue to simmer, uncovered, so that excess moisture evaporates and the sauce thickens.
3. Continue cooking the sauce for 10-20 minutes or until desired consistency is achieved.
4. Be sure to stir the sauce every 5-10 minutes to prevent it from burning on the bottom.

Add a Roux

A roux is a mixture of butter and flour that has been cooked. Roux is often the starting base for many sauces and helps to thicken easily.

The roux can be made in different proportions that will affect the consistency. The proportions are as follows:

• A fine roux (for making thinner sauces) uses a 2:1 consistency ratio, i.e. 2 parts butter, 1 part flour.
• A medium roux (for a medium consistency) uses a 1:1 ratio of butter and flour.
• A thick roux (for making extremely thick sauces like béchamel) uses a 1:2 consistency ratio, i.e. 1 part butter to 2 parts flour.

We recommend using a 1:1 ratio of butter and flour to help thicken the tomato sauce. No matter what consistency it is, it will help thicken it without making it too thick. You can use 1 tablespoon of each for every cup of sauce you have.

Making a roux is easy, but adding it to a ready-made sauce is more difficult. You have to follow very precise steps to prevent lumps from forming and the sauce from thickening badly.

How to Thicken Ketchup with a Roux

1. In a saucepan, melt one part butter. Remove the saucepan from the heat and whisk in 1 part flour until a thick paste forms.
2. Still off the heat, slowly whisk in the thin tomato sauce. Start by adding 1/8 cup at a time, beating well between each addition.

Adding too much liquid without incorporating it well into the roux will cause clumps that are very difficult to remove.

1. Once all the sauce is incorporated, return the saucepan to the heat and bring the sauce to a boil.
2. Reduce the heat and continue to simmer the sauce until it has reached your desired consistency, about 5-10 minutes.

Be sure to whisk continuously to prevent the sauce from burning on the bottom.

Add the cornstarch

Cornstarch is an age-old thickening agent used in thousands of recipes. Although not necessarily added as a primary thickener, it is a fantastic back-up plan.

Cornstarch has a very neutral flavor that can be removed by boiling the sauce. It also does not affect the color of the sauce, it is very easy to incorporate and it does not affect the texture.

However, if you overcook the sauce, the texture will change a bit and it will have an almost grainy consistency.

How to thicken tomato sauce with cornstarch

1. Add 1 teaspoon of cornstarch for every cup of tomato sauce. Whisk in the cornstarch until completely dissolved in the sauce.
2. Cook the sauce over low heat until thickened, about 5-10 minutes.

Add the arrowroot powder

Arrowroot powder has become especially popular in recent years, despite being an ancient ingredient. This powder is obtained from a vegetable root and, like cornstarch, has thickening characteristics.

Arrowroot is completely tasteless and odorless, even more so than cornstarch. It will not affect the taste of your sauce, not even the smell.

Make sure that you only add the porridge mixture to a barely warm sauce, otherwise it can ruin its texture. Do not let your sauce boil under any circumstances.

How to thicken tomato sauce with arrowroot powder

1. Combine 1 tablespoon of arrowroot powder with 1 tablespoon of water. Beat them together until a smooth mush forms.
2. Heat the tomato sauce over low heat and add the arrowroot mixture to the sauce.
3. Beat until the two mixtures are fully incorporated.
4. Continue cooking the tomato sauce until it reaches your desired consistency.

Add vegetable puree

Despite being a fantastic method for thickening your tomato sauce, this method will only work with recipes that contain vegetables, otherwise the taste of the sauce will be completely changed.

Let’s say, for example, you have potatoes with your tomato sauce or in the recipe, simply by adding 1-2 tablespoons of mashed potatoes, you can effortlessly thicken your sauce.

You can use any type of vegetable puree, as long as it has a nice thick consistency.  Starchy vegetables work best, as the starch helps thicken the sauce. 

Of course, you can also add different vegetables to change the flavor of your tomato sauce, so you could make a roasted pepper and tomato sauce, or a carrot and tomato sauce.

The vegetable puree will change the texture of your sauce, so you might as well blend it gently.

Although this method alters the flavor, texture, and even color of the tomato sauce, it is still an effective thickening method and makes the sauce delicious.

How to thicken tomato sauce with vegetable puree

1. Make a thick puree with the vegetable of your choice. Be sure to cook off any excess liquid (water) before using the puree or porridge in your tomato sauce. You will only need 1-2 tablespoons of puree for every cup of tomato sauce.
2. Heat the tomato sauce over low heat and add the vegetable puree.
3. Whisk together the 2 mixtures, adjusting seasoning as needed.

Add an egg yolk

Adding even just one egg yolk will help to thicken the sauce a lot. This method involves a few steps, but it’s very quick and efficient, and you’ll probably always have an egg or two lying around.

Egg whites have binding, but not thickening, characteristics. So if you add the whites, they will cook in the hot sauce, which will change the texture. They won’t thicken the sauce at all though!

Use only egg yolks, as they will thicken and enrich the tomato sauce.

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How to thicken tomato sauce with egg yolks

1. Combine 1 egg yolk with ½ cup of warm tomato sauce.
2. Beat until the egg yolk is fully incorporated into the sauce. Do not use the hot sauce, as it will cook the egg, creating scrambled egg chunks in the sauce instead of thickening it.
3. Add the egg yolk mixture to the rest of the warm tomato sauce.
4. Beat everything well to incorporate the egg into the rest of the tomato sauce.
5. Bring the sauce to a simmer, without letting it boil, without stopping beating.

Related questions

Now that we’ve gone over some of our favorite methods for thickening tomato sauce, here are a few more questions we think you may have had while reading this article!

Why is my sauce runny?

Any sauce that is watery is due to excess moisture. This can be due to incorrect proportions in the recipe, insufficient cooking times or, in the case of a tomato sauce, an extra juicy tomato.

Can I use flour to thicken the sauce?

Do not use flour by itself to thicken a sauce. Rather make a roux that can be more easily incorporated into the sauce. Flour can easily create lumps and affect flavor.