Last winter my father introduced my three year old son to ketchup and it has been a love affair ever since. I went from occasionally buying ketchup to always running out! I can’t keep the stuff in the house. So I researched how to make it myself. Apparently, at one time ketchup was fermented, but when I’m out of ketchup, I don’t want to wait five days for a new batch. This recipe is just a mix and go!
A few notes – I tried using 2 Tablespoons of sugar, but it was really sweet. So I cut it down to 1 Tablepsoon in the recipe. Just adjust to what you like. I used apple cider vinegar for the first go around, but it has too distinct a flavor. Next time I’ll use just plain old white vinegar. Finally, this ketchup is pretty thick so feel free to add more water to thin it out.
- 1 jar tomato paste (7 ounces)
- ⅓ cup water
- 2 Tablespoons vinegar
- 1 Tablespoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- ⅛ scant teaspoon ground cloves
- ⅛ teaspoon allspice
- Combine all ingredients in a bowl and whisk.
- Store in refrigerator.
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