Homemade Tomato Ketchup

A rich, tangy homemade tomato ketchup that elevates any meal with its depth of flavor and is a healthier alternative to store-bought varieties.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 8 servings

Course: Condiment, Sauce

Cuisine: American

Calories: 20

Ingredients Method Notes

Ingredients

For the Ketchup

28 oz organic tomato puree The base ingredient, providing a rich tomato flavor.
1/4 cup balsamic vinegar Adds tanginess and depth to the ketchup.
2 tbsp coconut aminos A soy sauce alternative that offers umami flavor.
2 tbsp pure maple syrup For natural sweetness, balancing the acidity.
1 tbsp olive oil Adds a touch of richness and smoothness.
1 tsp sea salt Enhances overall flavor.
1/2 tsp pepper Provides mild spice and depth.

Method

Preparation

In a medium saucepan, combine the tomato puree, balsamic vinegar, coconut aminos, maple syrup, olive oil, sea salt, and pepper.
Place the saucepan on low heat and simmer for about 15 minutes, stirring frequently.
Once your sauce thickens, use an immersion blender and blend until super smooth and well combined.
Taste test for salt and pepper, adjusting as needed.
Allow your tomato ketchup to cool completely, then pour into a clean mason jar and store in the fridge for up to 2 weeks.

Notes

For optimal flavor and texture, use high-quality organic tomato puree. Allow the ketchup to cool completely before storing. Consider adding extra spices like garlic powder for a flavor boost.