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 a link back to the post and pictures.