Simple Homemade Ketchup Recipe
Out of all the condiments out there in the world, ketchup has to be the number one American favorite. Not only can you find it everywhere, but it goes with so many things, kids like it, and it's inexpensive.
Wellness coach and recipe developer Miriam Hahn, brings us this recipe for homemade ketchup and says, "Making sauces and condiments by hand gives you fancy restaurant vibes and takes your meal up a notch on the flavor scale. The other thing I really love about making homemade ketchup is you can control the sugar. For those on a sugar-restricted diet, this can open up a whole new world. Even if you omit the sugar in this recipe, you still get all of the flavor from the spices, tomato paste, and tangy vinegar."
Gather the ingredients for homemade ketchup
The base of this recipe is tomato paste. "Since tomatoes are consistently on the dirty dozen list, I always buy organic tomato paste, which is easy to find at most grocery stores," Hahn shares. Then, you will need some vinegar for the tangy element. You can use apple cider vinegar, which gives you the added fermentation benefits, or white vinegar. Then you'll need some pantry basics: sugar, celery seed, garlic powder, mustard powder, onion powder, salt, and pepper. Hahn mentions if you have celery salt instead of celery seed, you can use that, and omit the added salt.
Combine the tomato paste, vinegar, and sugar
In a medium bowl, mix together the tomato paste and the vinegar until it is smooth. If it is too thick, just add some water, 1 tablespoon at a time to get to your desired consistency. Add the sugar, celery seed (a surprisingly useful ingredient), garlic powder, mustard powder, onion powder, salt, and pepper.
Serve the homemade ketchup
Stir it up, and you've got yourself some homemade ketchup! The recipe makes about 2 cups, so you can serve up what you need, and store the rest.
What to serve with homemade ketchup
Simple Homemade Ketchup Recipe
Fries and ketchup go hand-in-hand, and this homemade ketchup recipe will elevate your condiment game.
Ingredients
- 2 6-ounce cans tomato paste
- 6 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon sugar
- ½ teaspoon celery seed
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions
- Whisk together the tomato paste and vinegar, until combined. If you want a thinner consistency, add 1 or 2 tablespoons of water.
- Stir in the sugar, celery seed, garlic powder, mustard powder, onion powder, salt, and pepper. Serve, and store in the fridge or freezer.
Nutrition
| Calories per Serving | 92 |
| Total Fat | 0.6 g |
| Saturated Fat | 0.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 20.2 g |
| Dietary Fiber | 3.7 g |
| Total Sugars | 13.6 g |
| Sodium | 674.0 mg |
| Protein | 3.9 g |
How should you store homemade ketchup?
Unlike most recipes, you're unlikely to be cooking homemade ketchup with the expectation of sitting down and eating it all right then. The nice thing (depending on your perspective) about store-bought ketchup is that it's chock full of preservatives so it'll stay fresh in the fridge for a long time. That's not going to be the case for this homemade version. That's good news for your health, but bad news for the ketchup's shelf life.
Hahn likes to make a batch, separate it into small glass jars, and store in the freezer. "They will last for two months in the freezer, and you can just pull one out and let it thaw as needed." If you're unsure if the homemade ketchup has gone sour, check for any unusual smells or the presence of mold. Both of these are signs you'll want to dump what ketchup you have left and whip up a new batch.