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 a few years ago, 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.
This is one of my favorite brands of ketchup that is made without cane sugar (the brand changed it’s ingredients), although they no longer make the fruit-sweetened version of their ketchup which is what I coveted most. I guess I could buy the unsweetened and then add sweetener if necessary.
And this is on my list of ketchup recipes to try.
Here’s my original recipe posted way back in 2009:
Simple Ketchup
- 8 ounces of tomato paste*
- 1/4 teaspoon of apple cider vinegar
- 1 teaspoon honey (optional since the paste is quite sweet on its own)
- 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.
* 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.
Here’s a recipe I like when I have the time to make it. It was inspired by Epicurious’s recipe.
Homemade Ketchup
You can also add a pinch of powdered cinnamon and cloves to get a taste that is closer to bottled ketchup.
Ingredients
- 1 28 ounce-can of puréed tomatoes
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2/3 cup honey
- 1/2 cup cider vinegar
- 1/2 teaspoon salt
Method
- 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.
christine
December 22, 2008 at 11:06 amHow 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.
EricaKerwien
December 22, 2008 at 11:25 amWe 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!
EricaKerwien
January 12, 2009 at 1:05 pmOf course, you can always freeze the ketchup.
Seth
January 6, 2010 at 11:22 pmWhat about onion, garlic, the good stuff?
Erica
January 7, 2010 at 6:27 amSeth, 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).
Amanda
September 9, 2010 at 4:39 pmWe are interested in making this with tomatoes from our garden, do you have a recipe for maybe homemade tomato paste?
Erica
September 9, 2010 at 8:22 pmAmanda – 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.
Possum Combes on Facebook
December 20, 2011 at 10:00 pmI 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?
My Cranky Gut on Facebook
December 21, 2011 at 12:47 pmThanks 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
Cecilia
August 1, 2013 at 5:24 amThank for sharing. I am alergic to the alliums (onions of all kinds, garlic, chives etc), so your recipe is perfect for me.
Erica
August 1, 2013 at 9:38 amSo good to know this is helping. I hadn’t even thought of allium allergies. I was just going for simplicity 🙂
RB
March 3, 2012 at 2:06 pmYou 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.
Erica
March 3, 2012 at 2:09 pmYes!
Hazel
April 3, 2014 at 10:33 amI 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.