This study investigated the proximate and nutritional composition of ketchup produced from locally grown Solanum lycopersicum varieties, stabilized with either a Cissus populnea extract or a commercial stabilizer. The tomatoes were sorted, washed, chopped, cooked, milled, filtered, spiced, and concentrated to reduce moisture content. The Cissus populnea extract was produced by drying the roots, scraping, shredding, washing, and soaking in hot distilled water, then filtering to obtain a more viscous product. The ketchup was formulated by adding sugar, salt, vinegar, garlic, pectin or Cissus populnea gum extract to the tomato mixture, and then subjected to analysis for proximate and nutritional composition. The results showed that the moisture content ranged from 69.49% to 71.45%, ash from 1.06% to 1.94%, fat from 0.10% to 1.11%, fiber from 0.35% to 2.27%, protein from 0.62% to 3.31%, and carbohydrate from 23.39% to 26.44%. The vitamin A content ranged from 19.58% to 29.03%, vitamin C from 5.28% to 10.55%, and lycopene from 1.84μg/g to 3.36μg/g.