Homemade Ketchup
A quick, clean ketchup made with tomato paste, maple syrup, and simple seasonings — no high fructose corn syrup, no complicated ingredients, and nothing you can’t pronounce.
Equipment
- Small saucepan
- Whisk
- Glass jar for storage
Ingredients
- 4 ounces tomato paste, from a tube (½ cup)
- 4 tablespoons filtered water
- 1 tablespoon raw honey or pure maple syrup, adjust to taste
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground mustard powder
- ⅛ teaspoon Himalayan sea salt (a pinch)
- pinch ground cloves (optional)
Instructions
- In a small saucepan, combine the tomato paste and water. Whisk until smooth.
- Place over low heat and add the honey or maple syrup and all seasonings. Stir to combine.
- Cook over low heat, stirring constantly, for 5–10 minutes until it reaches your preferred consistency.
- Taste and adjust sweetness or seasoning as needed.
- Remove from heat and let cool completely.
- Transfer to a clean glass jar with a tight-fitting lid and refrigerate for up to two weeks.
Notes
- Look for tomato paste in a tube with one ingredient: tomatoes. No citric acid.
- For a thinner ketchup, add water one tablespoon at a time until it reaches the consistency you like.
- For a BBQ sauce variation, add more maple syrup, a splash of coconut aminos, smoked paprika, and a pinch of cayenne.