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.
Here’s my original recipe posted way back in 2009:
- 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.
You can also add a pinch of powdered cinnamon and cloves to get a taste that is closer to bottled ketchup.
- 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
- 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.