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Healthy Recipes – Make Your Own Ketchup and Save Money!

By on 03/09/2015
healthy recipes

healthy recipes


Healthy Recipes For Home Made Ketchup


healthy recipesAnytime you have the opportunity to make a recipe from scratch it will be healthier, more nutritious, and often less costly and more flavorful than that same food if you purchase it at the store as a ready-made.   This was the case recently when I stumbled across the amazing price of $.53 a pound for local grown tomatoes. I’ve been carrying around a yummy sounding healthy recipe for home made ketchup and decided that this is the perfect time to give it a try.


When I started assembling the ingredients I realized there were two items that I don’t have but decided to go ahead and make the recipe anyway because I don’t think those two ingredients are essential.   One item is capers, the other ingredient is tomato paste. I knew if I just cooked it long enough the recipe would thicken on its own and the tomato paste would not be essential.


Note: When you make your own healthy recipe for homemade ketchup, don’t expect the end result to taste identical to the mass-produced over-processed packaged in plastic bottles stuff you get in the store. The flavor is so far superior that you almost can’t compare the two. Also, this particular recipe is mild to moderately hot due to the addition of Tabasco sauce. If you have kids at home that you’re planning to feed this ketchup to you may want to reduce the amount of Tabasco sauce down to about a tablespoon or possibly none at all. Personally I think a little bit of zip makes it fun, but I know what it’s like with picky kids and you are better off modifying the flavors to please your family.

Also, if your family is used to store bought ketchup, then they expect a sweeter product than this recipe. So you may want to bump up the sugar from 1/3 cup up to 1/2 cup.



10 large ripe tomatoes

(You may substitute with three cans of 28 ounce whole tomatoes )

Onions, two large, chopped

Garlic, 10 cloves, minced

Red Wine Vinegar, 1 cup

Olive Oil, 2 tablespoons

Tabasco sauce, 1/4 cup

Capers, 1/4 cup with their brine

Dark Brown Sugar, 1/3 cup +1 tablespoon

Paprika, mild, 3/4 teaspoon

Cinnamon, ground, 3/4 teaspoon

Allspice, ground, 3/4 teaspoon

Ginger, ground, 3/4 teaspoon

Oregano, dried, 3/4 teaspoon

Black Pepper, ground, 3/4 teaspoon

Cardamom, ground, 34 teaspoon

Tomato Paste, 24 ounces

Kosher salt and freshly ground black pepper to taste





How to peel tomatoesHow to peel tomatoes
Struggle with a peeler? Use hot water but end up with mush? Antony Worrall Thompson shows how easy it is to peel tomatoes on ITV1’s Daily Cooks. For great to…



1. Assemble two large soup pots; one to cook the ketchup in, the other to boil water for easily removing tomato skins. Set a large bowl in the sink and fill with very cold water. You may even throw some ice cubes in this water to keep it nice and well chilled.  Also gather a large slotted spoon for removing tomatoes from boiling water, and immersible blender, measuring spoons and cups, a long handled stirring spoon, and your ingredients.

2. Start a pot full of water boiling while you wash tomatoes with an organic cleaner (I recommend Shaklee’s basic H solution or a drop of Shaklee’s liquid dish soap). Chop onions and garlic and place them into your cooking pot with 2 tablespoons of olive oil.

healthy recipes3. When the water is boiling, carefully drop as many tomatoes into the watcher as space will allow, while leaving room for floating/flipping the tomatoes. My cook pot has room for four. The boil time will depend on the ripeness of your tomatoes but generally 2 min. is all you’ll need per tomato. When you see the skins start to split and curl it’s time to immediately scoop them out of the water and drop them into the ice cold water. You can then easily slip the tomato skins off.

4. Meanwhile, sauté the onions and garlic in the olive oil; take care not to get the heat high enough so as to smoke the olive oil.

5. Quarter each tomato and remove the core taking care to save the juice. Add to the pot with the sautéed onions and cook on low heat to prevent burning.

6. When all tomatoes have been added, add the remaining ingredients. Continue to cook on low heat for about three hours stirring every 15 min. or so to prevent burning and to break up the tomatoes. What you are trying to do is slowly cook off the moisture to thicken the ketchup and concentrate the flavors. (The next time I make this recipe I’m going to try this step using a crock pot)

7. When the healthy ketchup recipe has thickened, remove from heat and use your immersible blender to break up any tomato chunks and make a smooth consistency.

Final comments:

Many years ago I made a tomato sauce recipe and I skipped the step of removing tomato skins. I assumed they would all cook down. I was not pleased at all with the end result because we kept finding tomato skins in all the recipes where I used that tomato sauce. That’s when I learned my lesson that it’s worth the extra step of removing tomato skins at the very beginning. I will say however one time I used my Vita mix to blend the tomatoes up before proceeding with a recipe. I found that additional step was more time-consuming and messy than just this easy boil step. So if this is your first time cooking the tomato ketchup, tomato paste sauce or anything similar, I highly recommend not to skip this step.


For more ideas, check out the Eat Cheap and Healthy page on this website:


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