Homemade Ketchup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder

• Canned Goods

  • 2 6-ounce cans Tomato paste

• Baking & Spices

  • 1 tbsp Rapadura or coconut sugar
  • 2 tsp Salt

• Liquids

  • 6 oz Water

Found on joyinmykitchen.com

Ingredients

• 2 6-ounce cans tomato paste
• 6-12 ounces water (dont get too fussy; just fill up one or two tomato paste cans)
• 6 tablespoons each apple cider vinegar and honey (basically, this is 3 ounces of each, so fill your tomato paste can half full of vinegar and then top off with honey to avoid extra dirty dishes and trying to measure tablespoons of sticky honey!)
• 1 tablespoon rapadura or coconut sugar
• 2 teaspoons salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

Directions

• Combine all ingredients in a medium saucepan and whisk until smooth. The easiest way to incorporate the water into the thick tomato paste is to add it just one or two tablespoons at a time and mix well before adding any more. (Use 6 ounces for very thick ketchup and more if you prefer it thinner.) Once that is done, the rest of the ingredients will whisk in easily.
• Cook over medium heat until the mixture starts to simmer. Reduce heat and allow to simmer 10- 20 minutes, stirring often. It will splatter all over your stove no matter how low you simmer it and it will make your kitchen smell like ketchup!
• Remove from heat.
• Cool and store in the refrigerator.
• For a fermented version, cool so it is just warm to the touch and stir in a tablespoon or two of whey. Allow to culture at room temperature for 12-24 hours before refrigerating.