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Homemade Ketchup


Homemade ketchup

At the invitation of the website from where this recipe came ( ), I have modified it and made it low sodium by eliminating the salt and using no-salt added tomato paste and water. I cut the recipe in half since I am not a big ketchup user, and boiled it down to a consistency that fit my taste (the original recipe did not have this last step). I make my own ketchup since I cannot find no-salt added ketchup in my local markets. This low salt recipe is easy as well as tasty.

28 (1 Tablespoon) servings: 4 mg. sodium per serving

1 (6 ounce) can no salt added tomato paste
1/4 cup white vinegar
2 Tablespoons brown sugar
1/2 Tablespoon garlic powder
1/2 Tablespoon onion powder
1/8 teaspoon allspice
1/2 teaspoon molasses (optional)
1/2 teaspoon very low sodium maple agave syrup (optional)
1-1/4 cups no salt added water

Cooking Instructions

1. In a saucepan, combine all ingredients, one ingredient at a time, stirring between each addition.

2. Bring mixture to a boil; turn heat down and simmer until mixture is thickened, about 15 to 20 minutes, stirring often.

3. Ketchup can be stored in the refrigerator and, for long term storage, frozen in 1 Tablespoon portions for future use. - Copyright © 2023 Judy Reynolds