Ketchup is one of the most kid-friendly foods out there, and some kids (mine!) will eat anything, including liver, with ketchup on it. Unfortunately, most store-bought versions are packed with GMO tomatoes and high fructose corn syrup.
It really is worthwhile to make homemade ketchup. The taste, texture, and flavor blows store-bought ketchup out of the water! This is one well-loved condiment in our house.
Spice Is Nice!
Condiments are not to be ignored in a healthy kitchen. Dried herbs and spices in dressing and condiments bring antioxidant benefits as well as flavor to the table. It’s a nice way too to add variety without reinventing the tried and true meal plan.
Sweet potato fries, grain-free fish sticks, or chicken fingers are interesting again when served with ranch instead of honey mustard … or, with ketchup!
Homemade Ketchup Recipe
Thankfully, this ketchup recipe is one of the easiest condiments to make at home with basic ingredients. It doesn’t take fancy equipment either. All you need is a blender or food processor.
I make this ketchup every few weeks so I can have it on hand to add to dishes or serve with almost any meat or vegetable (fruit may be taking it too far …)
And another bonus: as with most homemade recipes (be it for laundry, beauty, or food), you do the world the additional favor of skipping plastic packaging and using recyclable, reusable containers instead. Not to mention your fridge won’t be cluttered with condiment bottles because you can make just as little or as much as you want.
On to the recipe! Give it a try!
Easy Homemade Ketchup
yield 2 cups
A natural and simple homemade ketchup recipe that kids love.
- 3 6-oz cans/jars of organic tomato paste
- 1/2 cup white vinegar or apple cider vinegar (ACV will leave a faint apple taste)
- 1 tsp garlic powder
- 1 TBSP onion powder
- 2 TBSP honey or cane sugar, or about 1/2 tsp stevia powder/tincture (or more to taste)
- 2 TBSP molasses
- 1 tsp sea salt
- 1 tsp dry mustard
- a pinch of each of the following (to taste): cinnamon, cloves, allspice, cayenne
- 1 cup of water
- Optional: 1 tsp powdered chia seeds for thickness
- Process chia seeds, if using, in a blender or food processor on high speed for 30 seconds or until finely powdered.
- Add tomato paste, vinegar, garlic powder, onion powder, honey, molasses, salt, dry mustard, and spices to blender or food processor.
- Add water and blend on high for 2 to 3 minutes.
- Put in air-tight quart jar and leave in fridge to let flavors meld overnight (or at least two hours).
- Use as you would the GMOhighfructosecornsyrup regular ketchup.