This Homemade Ketchup is made with five pantry staples and no sugar. A simple recipe from scratch, done in under 10 minutes!
Why This Recipe Works
The season for burgers with fries, hot dogs, and grilled brats is still here and ketchup is having a serious moment. How many bottles did you go through already this season? I don't even want to admit how many I bought. If you looked at the grocery stores recently, you may find that it's not that easy to find good ketchup without sugar or corn syrup.
You may be surprised! I know that sugar is added to a lot of products to make it tastier, not sweeter, or to balance the flavors but I still wanted healthy ketchup that my family would love. And here it is! I tweaked it a few times to make it as close to the flavor we are familiar with and I am very happy with the results.
- tomato paste: gives ketchup the tomato flavor and thick consistency;
- water: helps achieve the preferred texture;
- honey: to balance the acidic tomato flavor;
- seasoning: salt, pepper, garlic powder, onion powder.
How to make homemade ketchup?
- Simply place all ingredients in a saucepan.
- Heat up over medium heat until you it starts to bubble.
- Turn the heat down and simmer the mixture for about 10 minutes. Stir it often.
- Remove from heat and cool completely.
- Place in a container and serve or chill in the fridge.
How long does homemade ketchup last?
This homemade version will last up to 3 weeks, in the fridge. I recommend storing it in a jar with a lid.
What to serve with ketchup?
Starting with the classic, that are fries, to homemade chicken nuggets, it is not hard to find something to dip in this delicious ketchup:
Yes, you can but you will have to adjust the water amount. Tomato paste is much thicker than the sauce.
If you are familiar with monk fruit or agave syrup, you can try those. I don't like artificial sweeteners, so I never tested it with them. For a deeper flavor, you can also add a tablespoon of molasses.
More homemade condiments:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
- 6 oz tomato paste one can
- ⅓ cup apple cider vinegar
- ¼ cup honey
- ½ cup water
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In a medium saucepan, whisk together tomato paste, vinegar, honey and water.6 oz tomato paste, ⅓ cup apple cider vinegar, ¼ cup honey, ½ cup water
- Add seasoning and stir in.¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Cook over medium heat until you start seeing bubbles on the surface. The mixture will be thick.
- Lower the heat and simmer for 10 minutes, stirring often. Do not walk away or it may burn.
- Remove from heat, stir a few times and let the ketchup cool completely.
- Place it in a jar with lid and serve or chill in the fridge.
- I estimate one serving to be 2 tablespoons.
- This homemade version can last up to 3 weeks in the fridge.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.