Homemade Gluten-Free and Corn-Free Ketchup
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
4 cups
- Serves:
- 32
ingredients
- 2 (8 ounce) cans of organic tomato paste
- 1⁄4 cup apple cider vinegar
- 2 tablespoons lemon juice or 2 tablespoons orange juice
- 1⁄2 teaspoon onion salt
- 1⁄2 teaspoon garlic salt
- 1⁄4 cup honey or 1/4 cup maple syrup
directions
- Bring ingredients to boil on the stove. Simmer 15 minutes, then take ketchup off heat for 10 minutes. Pour into a condiment jar and refrigerate. Makes a little over 4 cups of ketchup.
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Reviews
-
I have been using this to make our own ketchup since June of 2011 because of the corn syrup and white vinegar in store-bought ketchup. While I can't say I like it quite as much as store-bought, it works with our diet. The flavor is okay, but the texture is quite a bit thicker, which some people might enjoy. I will continue to use this recipe. I have found however that the recipe makes closer to 2 cups ketchup and not the 4 cups as stated.
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RECIPE SUBMITTED BY
I run an allergy friendly kitchen for my three boys, the oldest of which has allergies to wheat and corn. I believe in healthy, organic cooking whenever possible. I try to create recipes that are familiar favorites but with allergy friendly ingredients. I stay away from artificial flavors, colors, and preservatives as well.