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Homemade Ketchup

January 20, 2012 By Kristi

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I’m continuing my quest for the perfect homemade condiments for our family. Today, we’re trying homemade ketchup. This version sounds incredibly simple and versatile. I altered the seasonings a bit to fit our family’s tastes, but it’s really the tomato and vinegar base that’s important. The kids went crazy for the flavor of this ketchup and if we can figure out how to make storage work for our family long-term, we’ll definitely be making this ketchup more often.

Homemade Ketchup Recipe

Adapted from MYO Ketchup.

Ingredients for about 1/2 cup ketchup

3 ounces tomato paste

1/2 tablespoon apple cider vinegar (like this)

1 tablespoon honey or agave nectar (like this)

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 cup water

Method

Heat all ingredients, except water, over medium heat for about 5-10 minutes to meld flavors. Add enough water to achieve the desired thickness.

Bottle in a clean, empty ketchup bottle or picnic squirt bottle.

It will keep in the refrigerator for about 1 week.

It can also be frozen.

The Results

I absolutely love the flavor of this ketchup. It’s really easy to make and it’s great that it’s so versatile, you could flavor it however you like. The only downside, which is really a plus side I suppose, is the lack of preservatives.

I hope to make it in larger batches and keep the majority frozen, I’m just not sure of the best way to store the frozen portions. I’m considering making a large batch and freezing it like I do the Applesauce, in 1/4 cup portions, since I know now that we like the flavor now. Bug, our almost 3-year-old, ate the entire portion from the photo with her fingers. I think that means she likes it. A lot.

Homemade Ketchup Recipe

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Potluck Friday,·Frugal Fridays and I’m Lovin’ It.

 

Yield: 4 ounces

Homemade Ketchup

Homemade Ketchup

I'm continuing my quest for the perfect homemade condiments for our family. Today, we're trying homemade ketchup. This version sounds incredibly simple.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 3 ounces tomato paste
  • 1/2 tablespoon apple cider vinegar (like this)
  • 1 tablespoon honey or agave nectar (like this)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 cup water

Instructions

  1. Heat all ingredients, except water, over medium heat for about 5-10 minutes to meld flavors. Add enough water to achieve the desired thickness.
  2. Bottle in a clean, empty ketchup bottle or picnic squirt bottle.
  3. It will keep in the refrigerator for about 1 week.
  4. It can also be frozen.
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Staple

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: condiments, allergen-friendly, dairy-free, gluten-free, grain free, nut-free, paleo, soy-free, tomato, vegan, vegetarian, whole food Tagged With: condiment, ketchup

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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