Homemade Ketchup
Tangy, slightly sweet, and free of high-fructose corn syrup. Once you taste real ketchup, the bottle in the door of your fridge will start looking lonely.
Time: 30 minutes · Yield: About 475 ml (2 cups)
Ingredients
- ●1 can (170 g / 6 oz) tomato paste
- ●120 ml (½ cup) apple cider vinegar
- ●80 ml (⅓ cup) water
- ●3 Tbsp honey or maple syrup
- ●1 Tbsp molasses
- ●1 tsp onion powder
- ●½ tsp garlic powder
- ●½ tsp fine sea salt
- ●¼ tsp allspice
- ●¼ tsp ground cloves
- ●Pinch of cayenne (optional)
Method
- Whisk all ingredients together in a medium saucepan over medium heat.
- Bring to a gentle simmer. Cook 15-20 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust — more vinegar for tang, more sweetener for sweetness, more salt to round it out.
- Let cool. It will thicken further as it cools.
- *Storage:** Refrigerator for 2-3 weeks in a squeeze bottle or jar.
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