Most ketchup’s are already naturally gluten-free, so you’re thinking why make your own, right? I’ll give you two reasons:
- 1 tablespoon of store bought ketchup contains about a teaspoon of sugar!
- The taste of course – ours has a flavor that is deeper, richer, and more flavorful than plain old ketchup. I would never dream of putting ketchup over my eggs or mac’n’cheese, but with this homemade version I just might!
Even better, are my flavor variations like Peach-Curry and Spicy Chipotle. Just check out the ingredient list and you’ll be able to see how good this will taste!Nothing that comes from the grocery store can compare to the flavor of this ketchup. Once you have the basic recipe, try some of the tasty variations like Spicy Chipotle or Peach Curry Ketchup.
- 3 Tbsp oil
- 1 medium onion chopped
- 1 Tbsp fresh ginger minced
- 4 cloves garlic minced
- 2 tsp mustard powder
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper
- 1/4 cup GF tomato paste
- 2 28 ounce cans whole tomatoes reserve juice (crush tomatoes by hand)
- 2 bay leaves
- 2/3 cup packed light brown sugar
- 1/2 cup apple cider vinegar
- 1 Tbsp molasses optional
- 1 Tbsp salt
- In a large pot, sauté onion in oil until translucent. Add ginger, garlic, and spices, stirring for 1 minute. Add tomato paste, and cook another minute. Add tomatoes (set juice aside, use if needed to thin ketchup to desired consistency) and mix well.
- Remove from heat and purée in batches, using a blender or food processor until smooth, then return to pot. Add remaining ingredients and bring to a simmer over medium-low heat. Stirring occasionally, allow to simmer for 1-2 hours, until thick.
- Remove bay leaves and cool. Will keep in fridge for up to two weeks in a sealed container.
1/2 tsp cumin
1-2 tsp of chipotle peppers in adobo sauce, mashed
2 tsp lime juice
1 cup Homemade Ketchup Peach-Curry Ketchup Variation
1/2 cup fresh or canned peaches, puréed
1 tsp fresh ginger, minced
1 1/2 tsp curry powder
1 cup Homemade Ketchup
This recipe looks awesome, but do you have a version that uses fresh tomatoes rather than canned? I’m trying to get as close to all-natural as possible. Thanks!
Each 28oz can of whole tomatoes probably contains about 8 roma tomatoes, so I would use 16 roma tomatoes for this recipe (skins removed or kept on – it’s up to you and how much extra work you want!). In step one, simmer the mixture until the fresh tomatoes are completely softened. Then continue with the recipe as normal. Let me know how it turns out!