Blog

HOMEMADE KETCHUP

Do you ever notice how we focus a lot on the quality of the proteins and veggies we eat – and ignore how what we put ON them to make them tastier?

And have you ever thought about how we can make our sauces and condiments so much more flavorful – and maybe even healthier?

Homemade ketchup is definitely worth the time and effort! It’s so easy to make and you can adjust the seasonings (and sugar!) to suit your taste.

What You'll Need

  • ½ tbsp olive oil
  • ¼ small onion, diced
  • 1 garlic clove, minced
  • 2 tbsp apple cider vinegar
  • 2 tbsp red wine vinegar
  • 2 tbsp of local raw honey or organic maple syrup
  • ½ tsp salt
  • 14 oz can tomato puree
  • 6 oz of tomato paste
  • ½ tsp chili powder
  • ¼ tsp each: powdered ginger, allspice and cinnamon

What To Do

Using a medium saucepan over medium heat, sauté onion in the oil for 4-5 minutes, until soft and translucent. Add the garlic and cook another 1-2 minutes. Pour in the vinegars, your choice of sweetener, and salt. Bring to a boil.

Add both the tomato puree and the paste and return to a boil. Stir in the spices. Turn down the heat slightly and cook until the sauce thickens and reduces, about 15 to 20 minutes. Taste and adjust the seasonings.

Let cool a bit, and if you have an immersion blender, blend the sauce until it’s smooth. Otherwise, put it in a blender and blend until it’s smooth.

Pour the ketchup into a mason jar or other airtight container and store in the refrigerator.

This will keep for 2-3 weeks.