When I was a kid my mom used to make homemade ketchup and I loved it. This recipe (adapted from food.com) is the closest thing I could find to her recipe, and it’s delish! It’ll bring you back and make you feel like a kid again–when there was no such thing as corn syrup in ketchup!
I recommend trying this with my Homemade French Fries or the healthier Crispy Zucchini Stix.
- 6 oz can tomato paste
- ½ cup apple cider (or white) vinegar
- ¼ cup water
- ¾ tsp salt
- ¼ tsp onion powder
- ¼ tsp ground mustard
- ⅛ tsp garlic powder
- ¼ cup raw, local honey (or agave)
- Combine all ingredients but the honey into a medium saucepan. Whisk together, bring to a boil, and reduce to a simmer for 20 minutes, stirring frequently.
- Take off heat, add honey, and mix together until smooth.
- Let cool, then refrigerate.
- If you want a thicker ketchup, leave the lid off for a few hours while it cools in the fridge, allowing the moisture to escape.
- This ketchup will last a week or more.
Adding the raw honey at the end ensures that the proteins and probiotics are preserved as much as possible.
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