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.