Heart Healthy
Making your own ketchup at home gives you more control over how much salt, sugar and other ingredients you and your family are adding to the foods you eat. And often they taste better, too!
Many condiments are easy to make, and once you’ve tried them you may not want to go back to store-bought ones!
Print Recipe
Ketchup - Homemade Condiments
Many condiments are easy to make, and once you’ve tried them you may not want to go back to store-bought ones!
-
Servings:
24
Ingredients
-
2 tsp. olive oil -
1/2 small onion -
1 clove garlic -
1/2 cup tomato paste -
1/2 cup water -
1/4 cup pineapple juice -
3 Tbsp. white vinegar -
1 1/2 tsp. brown sugar -
1/2 tsp. black pepper
Directions
Tip: Click on step to mark as complete.
-
In a small sauce pan on low heat add olive oil, onions and garlic and cook until soft. -
Meanwhile, in a bowl mix tomato paste, water, juice, vinegar, brown sugar and black pepper. -
Add tomato paste mixture to the pan with the onions and garlic and simmer for 3-5 minutes. -
Put in a blender and puree for 1 minute. -
Store in a clean covered glass jar in the refrigerator and use within 2 weeks.
Cooking Tip: You can spice up your ketchup by adding ¼ to ½ teaspoon of hot sauce (look for lowest sodium available).
Cooking Tip: If you don’t have a blender you can use 1-½ Tablespoons of onion powder (not onion salt) instead of fresh onions.
Tip: You can also use 1 cup of tomato sauce or 1 cup of stewed canned tomatoes, instead of the tomato paste. If it is thicker than you would like, add water, 1 Tablespoon at a time, until you get the desired thickness. Note that the color may not be as bright red as store-bought ketchup.
Tip: If you make a large batch you can freeze in ½ or 1 cup portions (depending on your rate of use) in plastic containers and defrost as needed.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 12 | |
|---|---|---|
| Total Fat | 0.4 g | |
| Saturated Fat | 0.1 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.3 g | |
| Cholesterol | 0 mg | |
| Sodium | 3.7 mg | |
| Total Carbohydrate | 2 g | |
| Dietary Fiber | 0.3 g | |
| Sugars | 1 g | |
| Protein | 0.3 g | |
Dietary Exchanges
free
-
Servings:
24
Ingredients
-
2 tsp. olive oil -
1/2 small onion -
1 clove garlic -
1/2 cup tomato paste -
1/2 cup water -
1/4 cup pineapple juice -
3 Tbsp. white vinegar -
1 1/2 tsp. brown sugar -
1/2 tsp. black pepper
Directions
Tip: Click on step to mark as complete.
-
In a small sauce pan on low heat add olive oil, onions and garlic and cook until soft. -
Meanwhile, in a bowl mix tomato paste, water, juice, vinegar, brown sugar and black pepper. -
Add tomato paste mixture to the pan with the onions and garlic and simmer for 3-5 minutes. -
Put in a blender and puree for 1 minute. -
Store in a clean covered glass jar in the refrigerator and use within 2 weeks.
Cooking Tip: You can spice up your ketchup by adding ¼ to ½ teaspoon of hot sauce (look for lowest sodium available).
Cooking Tip: If you don’t have a blender you can use 1-½ Tablespoons of onion powder (not onion salt) instead of fresh onions.
Tip: You can also use 1 cup of tomato sauce or 1 cup of stewed canned tomatoes, instead of the tomato paste. If it is thicker than you would like, add water, 1 Tablespoon at a time, until you get the desired thickness. Note that the color may not be as bright red as store-bought ketchup.
Tip: If you make a large batch you can freeze in ½ or 1 cup portions (depending on your rate of use) in plastic containers and defrost as needed.