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)
- 1/3 cup water
- 2 Tablespoons vinegar
- 1 Tablespoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 scant teaspoon ground cloves
- 1/8 teaspoon allspice
- Combine all ingredients in a bowl and whisk.
- Store in refrigerator.
|Amount Per Serving||As Served|
|Calories 99kcal Calories from fat 6|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This article may contain affiliate links.