Easy! No corn syrup like supermarket ketchup, and it doesn’t carry the health food store price tag. Ketchup is a favorite for children and most adults due to the sweet taste- ‘tomato syrup’ is what I’ve heard it referred to among skeptics. Thankfully, with this recipe you’ll feel good about serving homemade ketchup as often as your family would like it.
- 12 ounces tomato paste
- 4 teaspoons apple cider vinegar
- ½ teaspoon mustard powder
- 1 cup stock
- ¼ cup honey
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ½ teaspoon sea salt (to taste)
- ¼ teaspoon paprika
- 2 cloves garlic, crushed
- 1 bay leaf
- Combine all ingredients except the bay leaf in a medium saucepan over medium high heat, bring to a boil, stirring often. Add in bay leaf , reduce heat to medium-low, and allow the ketchup to simmer for 20 minutes or until desired thickness. If it quickly gets too thick, add in more stock to thin. Remove bay leaf.
Join the free Freezer Cooking Class!
We're cooking August 28th- Freezer-to-Slow Cooker theme! Again, 12 Grain-Free Main Dishes, along with sides, desserts, and more!