Homemade Ketchup

Name: Homemade Ketchup
Yield: About 475 ml (2 cups)
Ingredients: 1 can (170 g / 6 oz) tomato paste; 120 ml (½ cup) apple cider vinegar; 80 ml (⅓ cup) water; 3 Tbsp honey or maple syrup; 1 Tbsp molasses; 1 tsp onion powder; ½ tsp garlic powder; ½ tsp fine sea salt; ¼ tsp allspice; ¼ tsp ground cloves; Pinch of cayenne (optional)

Tangy, slightly sweet, and free of high-fructose corn syrup. Once you taste real ketchup, the bottle in the door of your fridge will start looking lonely.

About 475 ml (2 cups)

Yield

30 minutes

Time

Refrigerator for 2-3 weeks in a squeeze bottle or jar.

Keeps

Tangy, slightly sweet, and free of high-fructose corn syrup. Once you taste real ketchup, the bottle in the door of your fridge will start looking lonely.

Ingredients

1 can (170 g / 6 oz) tomato paste
120 ml (½ cup) apple cider vinegar
80 ml (⅓ cup) water
3 Tbsp honey or maple syrup
1 Tbsp molasses
1 tsp onion powder
½ tsp garlic powder
½ tsp fine sea salt
¼ tsp allspice
¼ tsp ground cloves
Pinch of cayenne (optional)

Method

Whisk all ingredients together in a medium saucepan over medium heat.
Bring to a gentle simmer. Cook 15-20 minutes, stirring occasionally, until slightly thickened.
Taste and adjust — more vinegar for tang, more sweetener for sweetness, more salt to round it out.
Let cool. It will thicken further as it cools.
*Storage:** Refrigerator for 2-3 weeks in a squeeze bottle or jar.

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