Normally I don’t make my own ketchup at home – for a squirt here or there, Heinz is just fine. But when I make a ketchup-heavy recipe – like the sloppy joes recipe I’m getting ready to post – I don’t mind taking a few minutes to make my own so I don’t ingest a whole bottle’s worth of high fructose corn syrup and preservatives.
Heinz now makes an organic version, as well as Simply Heinz, which substitutes sugar for HFCS. But when I make ketchup at home, it’s both organic (I love Trader Joe’s organic tomato paste) and HFCS-free.
If you start with tomato paste rather than fresh tomatoes, making ketchup is silly easy – tomato paste, sugar, vinegar, salt, onion powder and garlic powder. Of course you can use fresh onions and/or garlic, but with picky eaters it can be hard to mess with a taste as familiar as ketchup. With onion and garlic powder, no one would guess that homemade isn’t Heinz.
Heat up our six ingredients in a saucepan.
Whisk to combine and bring to boil.
Simmer 20 minutes until thickened.
And there it is – homemade Heinz, without the HFCS and preservatives.
Homemade ketchup won’t last as long as commercial ketchup, but with sugar and vinegar as natural preservatives, it should keep fine for a week or two in the fridge.
Normally I don’t make my own ketchup, since I don’t use a lot of it, but this recipe is handy when I’m making a ketchup-heavy recipe (eg sloppy joes) and I don’t want the high fructose corn syrup and preservatives. Adapted from Top Secret Recipes.
- 1 6-ounce can tomato paste
- 1/3 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Combine ingredients in a saucepan over medium-low heat. Whisk to eliminate lumps while bringing to a boil. Reduce heat to low.
- Simmer partially covered (careful, the hot bubbles splatter) for 20 minutes, until thickened.
Makes about 1 1/3 cups.
- It’s perfectly fine to substitute white sugar and/or white vinegar.
- Homemade ketchup won’t last as long as commercial ketchup, but with sugar and vinegar as natural preservatives, it should keep fine for a week or two in the fridge.
Here’s the link to a printable version.
Wonder if you can make a double or triple batch and freeze the extra in ice cube trays. Then store in small quantities in plastic bags vacuumed sealed with the foodsaver to keep for longer periods? Could defrost quantity needed in microwave. Sounds like a much healthier way to have ketchup.
great idea, nickie!
Coming over from Friday Favorite Finds via Gracefully Wise. I have a number of homemade convenience food recipes on my blog but have never made ketchup. This looks like a great, easy recipe. I have subscribed to your blog. Thanks for sharing.
hi loy – i’m glad you found me, and thanks so much for taking the time to comment!
CJ @ Morsels of Life
This ketchup does look super easy! I’ll have to give it a try. 🙂