Homemade Ketchup

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.


Homemade Ketchup
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 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)
  1. 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.
  2. Take off heat, add honey, and mix together until smooth.
  3. Let cool, then refrigerate.
  4. 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.
  5. 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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