To make homemade ketchup the old-fashioned way, I would have to grow the tomatoes, cook them down, put them through the sieve and add all the ingredients.
But for this delicious homemade ketchup, there is a shortcut, and it mixes up in a hurry!Whether you grow ingredients yourself or buy some of the ingredients, you can save on your food bill and have a healthier product. Remember that when you make things from scratch, they don’t have the ‘natural flavors’ or preservatives. Raw honey is the only food that will never spoil if stored properly.
GF Homemade Ketchup
- 1 can organic tomato paste ~ 6 oz.
- 1 can organic tomato sauce ~ 15 0z.
- 2 Tbsp. cider vinegar
- 3 Tbsp. sweetener (I use raw honey) – a natural preservative by its very nature
- 1 tsp. sea salt (to taste) ( I use Himalayan Pink Salt)
- 1 tsp. garlic powder (to taste) or 1 clove put through a garlic press (fine)
- 1 tsp. onion powder
- 1/4 tsp. allspice (see cook’s note)
- 1 tsp. blackstrap molasses
- Several dashes chili powder (optional)
First, mix all the dry ingredients together, add the tomato paste and hand mix into a thick paste. Smash any lumps. Last, add in rest of the ingredients and blend by hand to a ketchup-y consistency. Cover and refrigerate.
Cook’s note: I use allspice to save time. Despite its name – and an aroma which conjures a blend of intensely rich scents like cinnamon, cloves, nutmeg, and pepper – allspice is a single spice. Only use a potent pinch at a time to season.
Keep the finished product in a recycled ketchup bottle if you like to squirt it on or keep it in a more rustic Ball jar. If your home is anything like our household, the ketchup will be used pretty quickly (meatloaf, steak fries, burgers, steak) – otherwise, you will want to use it up in a month or so.
Making this simple recipe would be a good time to allow a younger daughter (or son) to become your assistant cook. I wanted our children to get very comfortable in the kitchen. We’ve had some of our most fun ‘doing school’ in the kitchen.
Fascinating History of Ketchup:
It’s clear from the earliest English recipes that the original ketchup was a stinky fish sauce. An English recipe in 1736 calls for boiling down “2 quarts of strong stale beer and half a pound of anchovies”, and then letting it ferment. And here’s a full early recipe for ketchup from Eliza Smith’s cookbook. Smith’s cookbook, The Compleat Housewife: or, Accomplished Gentlewoman’s Companion, was a very popular English cookbook, first published in 1727. It was the first published in the American colonies in 1742.
For burgers and homemade fries, you want ketchup, right? Well, for your BLTs, potato salad, and egg salad, here’s the best homemade mayonnaise recipe ever!
(This recipe is the healthier version of In-A-Pinch Ketchup from All Recipes.com)
Thanks for reading!