Ketchup lovers, rejoice! Forget the store-bought stuff – it’s time to embrace a homemade version that is not only healthier but also tastier. Imagine opening your fridge to find a jar filled with rich, velvety red ketchup that is made of fresh tomatoes and natural ingredients. As you take a spoonful and savor its deliciousness, you’ll be amazed at how much better this homemade ketchup tastes than any commercial brand out there.
With this recipe, you can adjust the sweetness or tanginess level according to your preference while avoiding added preservatives and unnecessary sugar content found in many store-bought brands.
By crafting your very own ketchup from scratch, you can elevate all of your favorite foods (think burgers, fries, and hotdogs) with unparalleled flavor-making every mealtime feel like an indulgent treat.
So why settle for bland store-bought bottles when creating a healthier and tastier condiment is as easy as one-two ketchup?
Don’t forget to check out my other simple and delicious homemade recipes for healthy eating!
Ketchup: A Healthier, Tastier Version
- 1 Blender
- 1 Bowl
- 1 Medium Saucepan
- 6 oz Tomato Paste Make your own from your garden!
- 1/4 Cup Raw, Unpasteurized Honey
- 1/3 Cup Water
- 1/3 Cup Apple Cider Vinegar
- 3/4 Tsp Salt Fine Grain, Pink Himalayan
- 1 Clove Garlic
- 1/2 Small Onion Boiled for 30 minutes
- In a medium saucepan, over medium heat, boil the onion and garlic for 30 minutes. This will soften them both which makes it much easier to turn them into a puree. This is an extremely important step in order to get a silky smooth finished product.
- In the blender, add the boiled onion, the boiled garlic, the apple cider vinegar and the water. Blend until incredibly smooth (about 3-4 minutes)
- In a medium saucepan, over medium heat, combine the mixture from the blender with the tomato paste, honey, and salt. Whisk together until smooth. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir very often.
- Remove from heat, cover with a lid, and let it cool to room temperature. Once cool, transfer to an airtight container and keep it in the fridge.
- This recipe will keep in the fridge for up to 2 weeks.
Did You Make This Mustard Recipe?
If so, leave me a comment and tell me what you thought of it or how you changed it to your liking, I want to know!