Homemade Ketchup
This homemade ketchup recipe is ridiculously easy, and once you try it, you may never go back to store-bought! With a handful of simple pantry staples, you can whip up a delicious, naturally sweetened ketchup in just five minutes.
Ten years ago, it would never occur to me to make ketchup. Why would I do that if I could just pick up a big bottle at the store?
Have you seen how expensive it got? Suddenly buying ketchup feels like a luxury! In addition to saving money, you avoid buying plastic and have full control over the ingredients.
Why You’ll Love This Recipe
- No refined sugar. This ketchup contains maple syrup – as a Canadian, I would argue it’s better in every way!
- The best thing about the wholesome ingredients for this homemade ketchup is that you probably already have them.
- Ready in just five minutes, this homemade ketchup recipe takes less time than going to the store.
- It’s the perfect balance of flavors: tangy, sweet, and savory. Plus, you can adjust the taste to your preference.
Key Ingredients
- Tomato paste creates a rich, concentrated tomato flavor without excess liquid. It’s also super budget-friendly.
- Apple cider vinegar is essential for tangy flavor and some dimension.
- Maple syrup naturally sweetens the ketchup while keeping it free of refined sugar.
- Smoked paprika gives the ketchup a subtle smokiness that enhances the overall taste.
- Onion and garlic powder provide a flavorful, savory base.
Hack It!
- Is your ketchup turning out too thick? Add extra water until you reach the right consistency.
- Too watery? Let the mixture cook for a little while to reduce water content.
- Customize the balance of flavors by adjusting the amount of maple syrup and vinegar.
- Add a pinch of cayenne if you like a spicy kick!
- Serve as you would store-bought ketchup. Enjoy it with fries, vegan burgers, and plant-based hot dogs.
How to Make Homemade Ketchup
Step 1: In a saucepan over medium heat, combine all ingredients.
Step 2: Whisk until completely combined, adding more water as desired to get your desired ketchup consistency. Note that the ketchup will thicken as it “cooks”.
Step 3: Taste and adjust flavors to your preference. You can adjust maple syrup, salt, and vinegar.
Step 4: Transfer to a jar. Store in the fridge for up to 7 days and enjoy!
Frequently Asked Questions
Absolutely! Swap maple syrup for agave, coconut sugar, or even date syrup.
Store in the fridge for up to 7 days. This recipe is deliberately designed to produce a smaller batch to avoid waste.
Of course you can! Make sure that you use it within the safe timeframe. Alternatively, can and pasteurize excess ketchup once it cools down for longer storage.
Best Ways to Serve Homemade Ketchup
Just because you’re eating plenty of fruit and veggies, doesn’t always mean your nutritional criteria is met. I have recently collaborated with an amazing women-led supplement company to create a multinutrient aimed at plant-based and plant-centered eaters. With Complement x PlantYou Essential, thriving on a vegan diet has never been easier!
The Recipe: Homemade Ketchup
Ingredients
- 12 oz canned tomato paste, or two 5.5 oz cans
- ½ cup apple cider vinegar
- ⅓ cup water, add extra if needed
- ¼ cup maple syrup
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp salt
Equipment
- Whisk or spatula
- Jar for storage
Instructions
- In a saucepan over medium heat, combine all ingredients. Whisk until completely combined, adding more water as desired to get your desired ketchup consistency.
- Taste the ketchup and adjust salt and sweetness as desired.
- Transfer to a jar and store in the fridge for up to 7 days.
Notes
- Is your ketchup turning out too thick? Add extra water until you reach the right consistency.
- Too watery? Let the mixture cook for a little while to reduce water content.
- Customize the balance of flavors by adjusting the amount of maple syrup and vinegar.
- Add a pinch of cayenne if you like a spicy kick!
- Serve as you would store-bought ketchup.