Prep 10 mins
Cook 0 mins
This recipe joins together two of my favourite ketchup ingredients - tomato and tomato.
- 8 fluid ounces no-salt-added tomato sauce
- 6 fluid ounces no-added-salt tomato paste
- 1 1⁄2 tablespoons malt vinegar
- 2 teaspoons low sodium soy sauce
- 1⁄4 teaspoon onion powder
- 1⁄8 teaspoon ground oregano
- Thoroughly mix all the ingredients together.
- Store refrigerated in a covered jar.
- This low-sodium ketchup will last for several weeks.
Yum! I've been trying to avoid high fructose corn syrup, so most ketchups are off my list. Organic ketchups are too sweet. 'Zaar to the rescue! This recipe is easy and tasty. I saved a ketchup squeeze-bottle and used a funnel to "pour" (with some assistance) Fusion Ketchup into. The thickness and texture are perfect! Next time around, I'll probably add a bit (1/4 tsp to start) of horseradish to give it a little bit of zip.
I absolutely ADORE ketchup. So when I found out I was out this morning, I was pretty upset. I made this up and it was great! So close to premade! I used white vinegar. Also, since I didn't have tomato sauce, so I just used a can of tomato soup! It turned out wonderfully.
You saved me from a tragedy!!! I was making my boys pigs in a blanket, and I came to the shocking realization that I was...OUT OF KETCHUP!!! I hurried on to 'Zaar and found this concoction. I threw it together as directed, except I used cider vinegar and thyme (I'm out of Oregano too!). I also had to use regular tomato sauce and paste. What a life saver! Tastes like the real thing! Thanks again Miller, you saved dinner at my house!