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.
- 8 ounces tomato paste see notes about tomato paste
- 1/4 tablespoon apple cider vinegar
- 1 teaspoon honey
- 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.
- 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
- 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.
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:
Just sayin… people requiring low carbs, check before choosing.
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.
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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
Thank for sharing. I am alergic to the alliums (onions of all kinds, garlic, chives etc), so your recipe is perfect for me.
So good to know this is helping. I hadn’t even thought of allium allergies. I was just going for simplicity 🙂
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.
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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?
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.
We are interested in making this with tomatoes from our garden, do you have a recipe for maybe homemade tomato paste?
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).
What about onion, garlic, the good stuff?
Of course, you can always freeze the ketchup.
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!
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.