No salt Ketchup

No salt Ketchup

I have made ketchup in the past, and I have just not liked it.  It wasn't so much the consistency, but the taste.
Today, I went to the fridge and found I was out of ketchup.  With a heavy heart, and a pathetic sigh, I decided I would either have to get my shoes on and go to the store, or make my own.  Well, I didn't want to get my shoes on, so guess what?  I now have a new ketchup recipe.  And dammit, it actually tastes good.

So, I am learning that sometimes desperation allows me to write good recipes too!


2 cans (14.5 oz, 411g) no salt added diced tomatoes
4 tablespoons no salt added tomato paste
2 teaspoons onion powder
1 teaspoon garlic powder
4 tablespoons apple cider vinegar
4 tablespoons maple syrup (or you could use date syrup, or agave nectar)

In a blender, combine all the above ingredients.

 Blend on high for about a minute, until it is all very smooth.

Pour into a pan, and cook over medium heat for 20 minutes.  You will have to stay close, and stir often, otherwise you will have a very messy stove and burned ketchup.

Remove from pan, and stir again well.  You can strain it if you want, but my blender made it very smooth.
Let it cool a bit, and then pour into whatever jar you want.  Allow to cool for a few hours, and then you can eat.  Shake each time you use to mix well.   It is clean and I really enjoy it.  I hope you will too.  :)


  1. Any substitutes for apple cider vinegar? I don't seem to do well with it.

    1. Hello! Yes, you can use rice vinegar, or even just regular white vinegar. :)


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