As fast as our kids go through ketchup, I don’t know why I’ve never attempted to make it at home until now. I guess I’ve been afraid that it wouldn’t taste ketchupy enough for the kids and it would simply go to waste. But I found a simple way of making it that taste just as good as store bought and maybe even a little healthier.
Since this is my first trial at making it, I’m sure in my next batch, I may tweak it a bit to get it exactly how I want it to taste. I was actually a little concerned about using strictly tomato paste vs. actually tomatoes because of the bitterness tomato paste can have, but I’m happy to say it’s very easy to make and great when you’re in a pinch and have run out of ketchup it works well. Even better after the flavors blend in the fridge overnight.
Makes: 20 ounces
- 7 ounces tomato paste (I love this brand)
- 2/3 cup water
- 2 Tablespoon distilled or apple cider vinegar
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/8 teaspoon allspice
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons Himalayan salt
- 1 Tablespoon pure molasses
- 3 Tablespoons pure cane sugar (I love this brand)
- Whisk ingredients together in a medium bowl until mixed well and smooth. (add additional water to thin if desired)
- Using a funnel, transfer ketchup to a squeeze bottle or reuse a ketchup container that has been rinsed.
- That’s it! You can use this easy, delicious ketchup immediately or refrigerate overnight to allow the flavors to blend.
- Should keep in fridge for about a month.
I don’t think I’ll want to go back to store bought again.