So this is one of the best ketchups I have ever made.
Considering it's only the second time I have made ketchup, I would say this is the perfect recipe.
I decided to make my own ketchup because my boyfriend and I LOVE our ketchup. We love it with our potatoes, sweet potatoes, chicken, ground turkey, eggs, and lots of other things but I just feel like we eat ketchup every day. Instead of buying it from the stores and getting preservatives and other crap inside I know exactly what went into my ketchup.
Be careful not to eat it straight out of the sauce pan because it might be hot, just blow on it first...that's what I did :)
I got this recipe from here. I tweaked it a tiny bit but not by much.
1 1/2 6 oz containers tomato paste (You can use two cans also, but I only had 1 1/2, it will just make it more tomato-y and that is okay!)
1/4 cup honey
1/3 cup apple cider vinegar
1/3 cup water (I ended up adding another splash of water once it was boiling)
1/2 tsp sea salt
1 tsp garlic powder (more for taste)
1. Using a food processor, pulse the onion until it is in small pieces.
2. Add the apple cider vinegar to the food processor and pulse until pureed or finely smooth (this is so you don't have chunks in the ketchup. Adding the apple cider vinegar will help puree the onion)
3. Add all ingredients (tomato paste, honey, apple cider vinegar, onion, water, sea salt, garlic powder) in a sauce pan, stir well, and bring to a boil.
4. Reduce to a simmer and stir every few minutes. Simmer for about 15-20 minutes. This will allow the ketchup to thicken and all the flavors to combine for a flavor blasting ketchup!
5. Let the ketchup cool and transfer into a glass bottle (I reused an Annie's BBQ Sauce jar and it filled it completely)
6. Refrigerate! I am not sure how long this will last but I am guessing a few weeks since there is no preservatives in it and it won't last forever.
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.