Homemade Ketchup

Once you have this homemade ketchup you’ll never go back to store bought! Make a batch and pour it all over our Tempeh Dogs

This recipe was created by our in house Holistic Nutritionist, Kari Fraser. 

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Homemade Ketchup
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Servings
Ingredients
  • 6 medium sized Margherita or Plum or Roma Tomatoes halved and de-seeded (seeds make food bitter)
  • 1/2 small can Tomato paste
  • 2 garlic cloves
  • 1 cup yellow onion lightly chopped
  • 1/4 cup Apple cider vinegar
  • 2 tablespoons Balsamic vinegar
  • 2 teaspoons mountain/Himalayan salt
  • 1/2 teaspoon oregano/dried
  • 1/2 teaspoon dried basil
  • 1/8 Mustard Powder or good dollop of prepared mustard
  • 1/4 teaspoon Cayenne Pepper
  • 2 tablespoons maple syrup
Servings
Ingredients
  • 6 medium sized Margherita or Plum or Roma Tomatoes halved and de-seeded (seeds make food bitter)
  • 1/2 small can Tomato paste
  • 2 garlic cloves
  • 1 cup yellow onion lightly chopped
  • 1/4 cup Apple cider vinegar
  • 2 tablespoons Balsamic vinegar
  • 2 teaspoons mountain/Himalayan salt
  • 1/2 teaspoon oregano/dried
  • 1/2 teaspoon dried basil
  • 1/8 Mustard Powder or good dollop of prepared mustard
  • 1/4 teaspoon Cayenne Pepper
  • 2 tablespoons maple syrup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add all ingredients to a high speed blender and blend on high until smooth
  2. Add sauce to a sauce pan and bring to a boil and then drop heat and let simmer for 15-20 minutes to reduce (meaning evaporating the water)
  3. Add sauce to a glass tupperware or mason jar, let cool on counter and then put in fridge.
  4. Once chilled, enjoy! Use up within a week.
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