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.
Notes
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.