Need some quick ketchup in a pinch? This simple homemade ketchup recipe tastes like store-bought, but is slightly thinner than it’s store-bought counterpart.
The Hidden Horrors of Ketchup
The very first time that I tried to replicate the flavor of store-bought ketchup I was absolutely floored by the amount of salt and sugar I needed to add to it before it “tasted the same”. After adding several TABLESPOONS of BOTH Salt and Sugar… I decided it was time to take a closer look at the ingredients in the ketchup bottle itself.
That’s when I discovered that the two main ingredients are High Fructose Corn Syrup and Corn syrup. Well, gee… no wonder my homemade tasted more like tomatoes than sweet sauce. So, I played with the recipe a bit until I found one that worked for us, gave us the flavor of ketchup that my kids enjoyed, but without the nasty GMO laden corn syrup that as a mom, I’m not a fan of!
Homemade Ketchup Recipe
You’ll Need:
1 cup tomato sauce
2 Tablespoons sugar
3 Tablespoons vinegar
1/2 teaspoon salt
1/8 teaspoon ground cloves
Combine everything in a small bowl, stirring well, let sit at least 30 minutes for flavors to mingle.
The cloves really adds the zip. For personal preference, I also like to add a touch of freshly cracked black pepper.
If you want it to be thicker:
Combine all but 2 tablespoons of the tomato sauce, sugar, vinegar, salt and cloves in a small saucepan. Add 2 teaspoons of cornstarch to the reserved 2 Tbs of (cold) tomato sauce, mixing well.
Bring the saucepan to a simmer over medium heat, add the cold tomato sauce/cornstarch mixture to the saucepan, bring it to a boil stirring constantly to thicken. Immediately remove from heat. Cool, Chill thoroughly before serving.
This will make “thick” ketchup as store-bought.
Homemade KETO Ketchup Recipe
If you happen to be following a Keto-friendly way of eating, you might have discovered that sugar-free or keto-friendly ketchup is rather pricey.
You’ll Need:
6 oz Tomato paste (170g)
1 cup Water (250ml)
1/4 cup Powdered erythritol (or powdered monk fruit) (50g)
3 tbsp White vinegar (or apple cider vinegar) (44ml)
1 tsp Sea salt
3/4 tsp Onion powder
1/2 tsp Garlic powder
1/4 tsp Paprika
1/8 tsp Ground cloves
1/8 tsp Mustard powder
Combine all of the ingredients in a small saucepan, stir to combine, cover and simmer 30 minutes over low heat until the ketchup thickens and reduces to your preferred consistency. Puree in a blender for 30-45 seconds to achieve the perfect ketchup texture.
© Can Stock Photo Inc. / OlgaVolodina
liss,
we had no ketchup and so i found this and it passed the kids and dh test they said it was better than the store bought because it was easier to get out of the bottle, and tasted great. personaly i hate ketchup, so all i can say is my family gave it a 10 rating.
Thanks,
BleedingAce
I never keep ketchup in the house any more, but it’s nice to know I can whip some up on the rare occasions I need it, thanks
Do you use white vinegar or apple cider vinegar?
I made this tonight from frozen sauce I made from this years tomato crop. I added 1/2 tsp each of onion powder and garlic powder. My husband did a blind taste test and chose this one over the tiny bit of store bought we had left!
I don’t get it. You say you want to avoid using High Fructose Corn Syrup and Corn syrup I assume because of the GMO problem, and then you advise to use cornstarch to thicken with.
There are multiple brands of cornstarch that are non-GMO. We prefer Bobs.
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