The invention relates to the technical field of seasoning processing, specifically to tomato ketchup and its preparation method. The tomato ketchup comprises the following components: by weight, 40-50 of concentrated ketchup, 4-5% of white sugar, 2-4% of acetylated distarch adipate, 0.3-0.6% of salt, 0.05-0.18% of edible acetic acid, 0.05-0.2% of vitamin C, 0.05-0.12% of cochineal, 0.03-0.08% of potassium sorbate, and 40-50% of water. The preparation method of the tomato ketchup comprises the following steps: Step 1, preparing a dissolved solution; Step 2, heating and adding a self-made thickening liquid; Step 3, carrying out gelatinization; Step 4, stirring materials; Step 5, boiling; and Step 6, cooling and adding auxiliary materials. The tomato ketchup has advantages of rich tomato flavor, soft mouthfeel, high nutritive value, anti-cancer efficacy, good stability, excellent quality and long shelf life.