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Homemade Ketchup
Leave the garbage ketchup at the store. This homemade version is quick and easy!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Condiments
Cuisine:
American
Servings:
36
servings (tablespoons), approximately
Calories:
8
kcal
Author:
Tiffany McCauley
Ingredients
28
oz.
can, diced tomatoes
(crushed tomatoes work, too, as do whole, canned tomatoes)
½
cup
apple cider vinegar
½
cup
natural sweetener
(liquid or granulated)
1
tsp.
garlic granules
1
tsp.
onion granules
1
tsp.
ground mustard
1
tsp.
paprika
½
tsp.
cinnamon
¼
tsp.
allspice
¼
tsp.
cloves
½
tsp.
celery salt
½
tsp.
ground black pepper
½
tsp.
salt
US Customary
-
Metric
Instructions
In a large saucepan, combine crushed tomatoes, apple cider vinegar, and sweetener. Whisk well.
Add all the spices and whisk again.
Bring the ketchup to a simmer over medium heat, then reduce the heat to low so it barely bubbles.
Let the ketchup simmer uncovered for about 1 to 1½ hours, stirring occasionally. The ketchup should thicken and cook down a bit.
Taste and adjust seasoning if needed.
Once the ketchup is as thick as you like it, remove it from the heat and let it cool.
Transfer the ketchup to a blender or use an immersion blender to blend it until it's completely smooth.
Pour the ketchup into a storage jar and keep it in the fridge.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
tbsp.
|
Calories:
8
kcal
|
Carbohydrates:
2
g
|
Potassium:
4
mg
|
Sugar:
1
g
|
Vitamin A:
35
IU
|
Calcium:
1
mg