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Homemade Ketchup

December 20, 2011 by Erica 15 Comments

Ketchup bottle

When we began to change our diet a few years ago, most commercial ketchup brands had corn syrup in it. Some still do, but even so, if you’re avoiding processed sugars, making your own ketchup ensures that you won’t be eating anything but wholesome sweeteners and ingredients. And why not make a good thing more wholesome?

I originally posted this recipe when it was really hard to find ketchup that didn’t have corn syrup or cane sugar in it. I’m finding it’s still not that easy to buy ketchup made without cane sugar. Wellbee’s ketchup is the only brand that I know of that uses honey instead of sugar. Another option is to buy the unsweetened and then add sweetener.

Here’s my original recipe posted way back in 2009, and then a recipe when you have more time and more ingredients.

Print Recipe

Simple Ketchup

You can make tomato paste by simmering tomato juice for an hour or so, or until it has the consistency of tomato paste. Just remember to keep the top off the saucepan.
Servings: 16 tablespoons or 1 cup
Calories: 13kcal

Ingredients

  • 8 ounces tomato paste see notes about tomato paste
  • 1/4 tablespoon apple cider vinegar
  • 1 teaspoon honey
US Customary - Metric

Instructions

  • Place all the ingredients in a saucepan and and simmer for 10 minutes or so.
  • Stir occasionally to blend, and add some water if it is too thick.
  • Cool to room temperature and store in the refrigerator. It lasts for about a week, or freeze some of it for later.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 112mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg

 

Print Recipe

Homemade Ketchup

You can also add a pinch of powdered cinnamon and cloves to get a taste that is closer to classic bottled ketchup.
Servings: 72 tablespoons or 4.5 cups
Calories: 18kcal

Ingredients

  • 28 ounces puréed tomatoes
  • 1 small onion, peeled and diced
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2/3 cup honey
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

  • Cook the onions in a large saucepan for about 10 minutes, or until they become soft.
  • Add the remaining ingredients into the saucepan and simmer it for about an hour (uncovered). Stir occasionally to prevent the bottom from burning.
  • Cool for a few minutes and then blend in a high-speed blender or food processor until smooth.
  • Store it in the refrigerator for about a week, or freeze some of it for later.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Paleo, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Ginger Snap Cookies
Next Post: Butternut Squash Fries »

Reader Interactions

Comments

  1. Hazel

    April 3, 2014 at 10:33 am

    I checked out your favorite ketchup made without cane sugar. I’ve read “maltodextrin” on labels so decided to check; its glycemic index is higher than table sugar, or so this link says:
    http://fitnessfortravel.com/is-maltodextrin-bad-for-you/

    Just sayin… people requiring low carbs, check before choosing.

    Reply
  2. RB

    March 3, 2012 at 2:06 pm

    You could always culture/ferment your Ketchup recipe and once refrigerated will last 6 months or more. Plus it’s good for your digestion! There are a few recipes around that you could apply to this one.

    Reply
    • Erica

      March 3, 2012 at 2:09 pm

      Yes!

      Reply
  3. My Cranky Gut on Facebook

    December 21, 2011 at 12:47 pm

    Thanks for posting… those look like tasty varieties! My wife and I came up with another pretty reasonable SCD-legal ketchup recipe, if you’re looking for others. http://wp.me/p1Ll9Y-5e

    Reply
    • Cecilia

      August 1, 2013 at 5:24 am

      Thank for sharing. I am alergic to the alliums (onions of all kinds, garlic, chives etc), so your recipe is perfect for me.

      Reply
      • Erica

        August 1, 2013 at 9:38 am

        So good to know this is helping. I hadn’t even thought of allium allergies. I was just going for simplicity 🙂

        Reply
      • Stacy

        November 6, 2019 at 5:55 pm

        Just to give you a heads up, often people who feel they are allergic to alliums actually have candida issues. But maybe you were already tested and know its an allergy but I thought I would mention that.

        Reply
  4. Possum Combes on Facebook

    December 20, 2011 at 10:00 pm

    I can make a great (& well liked) relish & tried to find a less “processed” tomato sauce to buy/make, but sadly the taste of the “normal” one cannot yet be reproduced in my kitchen…Aah well I guess for the tiny amount my husband has, the bought one will have to do for now.. Any thoughts – although this one might suffice?

    Reply
  5. Erica

    September 9, 2010 at 8:22 pm

    Amanda – Other than cooking tomato sauce for a longer time (with the lid off) to get rid of the moisture and concentrate the tomato sauce, I don’t have other ideas. Here’s a nice link on how to can your own tomato paste.
    I think roasting the tomatoes for a while and then blending them up would make great tomato paste. On my list of things to try.

    Reply
  6. Amanda

    September 9, 2010 at 4:39 pm

    We are interested in making this with tomatoes from our garden, do you have a recipe for maybe homemade tomato paste?

    Reply
  7. Erica

    January 7, 2010 at 6:27 am

    Seth, this recipe was concocted when my son was very ill and I tried to keep things real simple. These days, I am buying ketchup (the brand I reference at the end of the post).
    But, go crazy, add anything you like. I did make it once with onions and it came out great – I pureed it after cooking it for about 15 minutes to blend the onions well into the ketcup (for a smoother texture).

    Reply
  8. Seth

    January 6, 2010 at 11:22 pm

    What about onion, garlic, the good stuff?

    Reply
  9. EricaKerwien

    January 12, 2009 at 1:05 pm

    Of course, you can always freeze the ketchup.

    Reply
  10. EricaKerwien

    December 22, 2008 at 11:25 am

    We haven’t had leftovers around that long because I make it in small batches, but I do store it in the refrigerator. My tomato-based sauces don’t keep more than a week or so, hmmm. Sounds like I need to test it’s viability as a science experiment!

    Reply
  11. christine

    December 22, 2008 at 11:06 am

    How long does this keep?
    I would make more of my own sauces and relishes if they kept longer. I think my ketchup bottle has been in the fridge well over a year and chutneys equally long.

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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