Easy Homemade Ketchup (10 Minutes)

Potato fry sitting in white bowl of ketchup

5 from 30 votes

Easy Homemade Ketchup (10 Minutes)

Plant-based Easy Homemade Ketchup with just 6 ingredients and 10 minutes! Refined sugar-free, low sodium and healthier than store-bought!

Prep Time5

Cook Time4

Total Time9

Course: Sides

Cuisine: American

Keyword: easy homemade ketchup, homemade ketchup recipe, ketchup no sugar, healthy ketchup

Servings: cup

Calories: 11.5kcal

Ingredients

1/2 cup (120g) tomato paste (with NO added salt, my tube says "double concentrated" but I'm not sure it makes a huge difference
1/2 cup (120g) water
1 tablespoon + 1 teaspoon (20g) distilled white vinegar (this is key to the ketchup flavor, do not sub)
1 tablespoon (20g) pure maple syrup
1/2 teaspoon ground garlic powder
1/2 teaspoon ground onion powder
scant 1/4 teaspoon ground allspice
1/2 teaspoon fine salt

NOTE

Please make sure to weigh the tomato paste, so you get the accurate flavor. Since it's so thick, and not a sauce, it can be a little tricky to measure accurately. Otherwise, just makes sure there are no gaps in your 1/2 cup and level off.
I use this scale.

Instructions

To a medium bowl, add all of the ingredients and whisk very well for 1-2 minutes. You want to make sure everything is mixed thoroughly and is smooth.
Pour the sauce into a small pot over medium heat. As soon as it starts to simmer/bubble around the edges well, set your timer for exactly 4 minutes and whisk or stir with a rubber spatula constantly. Do not walk away from it or it'll stick to the bottom and pop all over the place. We are cooking it to cook out the raw spices flavor and develop the classic ketchup flavor. 4 minutes is just enough to do this. The color will slightly darken.
Pour the ketchup into a glass container and chill a few hours or overnight to let the flavors develop fully and get nice and cold to dip potato wedges in. Use in my homemade Thousand Island Dressing! Or, use on burgers, vegan hot dogs or whatever you like!
If you would like to make the potato wedges I have pictured, it is very easy. These are nothing fancy or crispy like fries, but are delicious and simple, healthy potato wedges that taste great with the ketchup! Preheat the oven to 425°F and line a sheet pan with parchment paper. Peel and slice 3 large russet potatoes into 1/2 inch thick fry shapes. Spread out evenly on the pan. Salt and pepper well and bake for 25-30 minutes until they are getting very golden brown. Serve immediately with the ketchup.

Notes

Can sub the maple syrup with agave if desired. I believe it will yield a very similar result.

This ketchup lasts 2-3 weeks in the fridge because of the vinegar in it, acting as a natural preservative. Always test the freshness by the smell and looks. Keep stored sealed well.

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Nutrition