Tomato ketchup is one of the most kid-loved foods out there. Some kids (mine!) will eat anything (including liver) with ketchup on it. Unfortunately, most store-bought versions are packed with mystery spices and high fructose corn syrup.
It really is worthwhile to make your own ketchup. The taste, texture, and flavor blow store-bought ketchup out of the water! My kids love how flavorful it is and put ketchup on everything when we have a batch of this in the fridge. This is one well-loved condiment in our house.
Spice Is Nice!
Condiments are not to be ignored in a healthy kitchen. Dried herbs and spices in dressing and condiments bring antioxidant benefits as well as flavor to the table. It’s a nice way too to add variety without reinventing the tried and true meal plan.
Sweet potato french fries, grain-free fish sticks, or chicken fingers are interesting again when served with ranch instead of BBQ sauce … or, with ketchup! Plus there are the ever classic American hot dogs and hamburgers (from grass-fed beef of course).
P.S. Want healthier ketchup but don’t want to make it? Try this organic, unsweetened version from Primal Kitchen!
How to Make Homemade Ketchup
Thankfully, this ketchup recipe is one of the easiest condiments to make at home with basic ingredients. It doesn’t take fancy equipment either. All you need is a blender or food processor.
Some homemade ketchup recipes call for cooking tomato sauce with spices and brown sugar on the stove. I’ve found that simply blending everything together and letting it meld in the fridge works just as well to get that classic tomato flavor.
I make this ketchup every few weeks so I can have it on hand to add to dishes or serve with almost any meat or vegetable (fruit may be taking it too far …).
Ketchup Recipe Ingredients
I use raw honey as my sweetener of choice, but you could also use maple syrup or some stevia for a low-sugar version. It helps mellow the acidity without adding tons of corn syrup (I’m looking at you Heinz ketchup!). The homemade version has an even better ketchup taste than what you’ll find at most grocery stores.
Our family also likes just a pinch of cayenne pepper in this recipe to give it a little heat. You could use black pepper or red pepper instead if preferred. If your family really doesn’t like spicy then skip this ingredient. However, it’s a subtle spicy taste and even my younger kids love it.
Storing Your Ketchup
This recipe keeps in the fridge for about a month just like regular ketchup.
And another bonus: as with most homemade recipes (be it for laundry, beauty, or food), you do the world the additional favor of skipping plastic packaging and using recyclable, reusable containers instead. Not to mention your fridge won’t be cluttered with condiment bottles because you can make just as little or as much as you want.
I usually store mine in a mason jar, but I also found some really cute glass condiment bottles here.
Ready to try your hand at some homemade ketchup?
Easy Homemade Ketchup Recipe
A natural and simple homemade ketchup recipe that kids love.
Prep Time 5 minutes mins
Total Time 2 hours hrs 5 minutes mins
Calories 23kcal
Author Katie Wells
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Servings
32 Servings (2 TBSP)
Equipment
Quart-size mason jar
Ingredients
- 1 tsp chia seeds (for thickening, optional)
- 3 (6 oz) cans tomato paste
- ½ cup white vinegar (or apple cider vinegar)
- 1 tsp garlic powder
- 1 TBSP onion powder
- 2 TBSP honey (or cane sugar, or about ½ tsp stevia powder/tincture)
- 2 TBSP molasses
- 1 tsp sea salt
- 1 tsp mustard powder
- 1 pinch cinnamon
- 1 pinch ground cloves
- 1 pinch allspice
- 1 pinch cayenne pepper
- 1 cup water
Instructions
Grind chia seeds in a blender or food processor on high speed for 30 seconds or until finely powdered.
Add all remaining ingredients to blender or food processor and blend on high for 2 to 3 minutes.
Put in an airtight quart jar and refrigerate 2 hours or overnight to let flavors meld.
Store in the refrigerator and use as you would regular ketchup.
Nutrition
Nutrition Facts
Easy Homemade Ketchup Recipe
Amount Per Serving (1 serving)
Calories 23Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 200mg9%
Potassium 185mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 245IU5%
Vitamin C 4mg5%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Can be stored in the refrigerator for at least 1 month.
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Other Homemade Condiment Recipes
Just one condiment isn’t enough… here are some other favorite staples your family might enjoy. Use these recipes as a base and adapt the flavors to your family’s taste by adding a pinch of this or a pinch of that.
Maybe challenge yourself to try a new one each month!
- Mayonnaise– Mayonnaise like Julia Child made it (ok, ok maybe I’m getting a little ahead of myself) with all real food ingredients and no nasty processed vegetable oils
- Sriracha Mayonnaise – Customized mayo for taste buds that like a little heat, delicious for dipping this healthier version ofonion rings
- Italian Dressing – The classic salad dressing, without artificial additives or preservatives
- Ranch Dressing – My personal favorite! Cool, creamy, tangy… all the things ranch should be!
- Asian Ginger Vinaigrette – Asian with a hint of Thai. Drizzle over fish, stir-fry, or this Asian Color Burst Salad
- Honey Mustard Sauce and Dressing – This 5-ingredient dressing stores well in the fridge, so make a big batch!
- Lacto-fermented Salsa – An expensive probiotic supplement isn’t the only way to fill your gut with good bacteria. Fermented salsa lasts longer and has great health benefits!
Ever made your own condiments and dressings? What are your favorites to whip up? Please share below!
