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Liss’ Ketchup TNT

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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.

How to make ketchup

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

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