Store-bought ketchup often contains hidden sugars, artificial flavors, and preservatives you can’t even pronounce. If you’re looking to enjoy the tangy taste of ketchup without worrying about harmful additives, making your own at home is easier than you think—and it tastes better too!
Why Homemade Ketchup Matters
Most commercial ketchups rely on high-fructose corn syrup and synthetic ingredients to extend shelf life. By making your own, you control what goes into it. You’ll use fresh tomatoes, natural sweeteners, and spices to create a condiment that’s both flavorful and free from unnecessary chemicals.
Key Benefits of This Recipe
This homemade ketchup isn’t just safer—it’s packed with benefits. Fresh tomatoes provide vitamins C and K, while apple cider vinegar aids digestion. Using honey or maple syrup instead of refined sugar keeps the recipe lower in processed sugars. Plus, you can adjust the spices to suit your taste, making it as mild or spicy as you like.
Ingredients and Their Benefits
| Ingredient | Benefits |
|---|---|
| Tomatoes (1 kg) | Rich in antioxidants like lycopene |
| Apple cider vinegar (½ cup) | Supports gut health |
| Honey or maple syrup (¼ cup) | Natural sweetener with minerals |
| Onion (1 medium) | Adds depth of flavor and fiber |
| Garlic (2 cloves) | Boosts immune function |
| Paprika (1 tsp) | Adds smokiness and vitamin A |
| Salt (1 tsp) | Enhances flavor balance |
Step-by-Step Instructions
- Roast the tomatoes: Preheat your oven to 200°C (390°F). Cut tomatoes into quarters, place on a baking tray, and roast for 30 minutes until soft.
- Sauté onions and garlic: In a pot, cook chopped onions and garlic in olive oil until translucent.
- Blend ingredients: Add roasted tomatoes, onions, garlic, vinegar, honey, paprika, and salt to a blender. Mix until smooth.
- Simmer the mixture: Pour the blended sauce into a pot and cook on low heat for 45-60 minutes, stirring occasionally, until thickened.
- Store properly: Let the ketchup cool, then transfer to a glass jar. It keeps in the fridge for up to 3 weeks.
Remember
Always taste as you cook to adjust sweetness or spice levels. If you’re using honey, avoid giving this ketchup to children under 1 year old. While this recipe uses natural ingredients, people with tomato allergies or acid sensitivity should avoid it. If you have diabetes, consult your doctor about sweetener options. Homemade ketchup lacks preservatives, so discard it if you notice mold or odd smells.
