A few weeks ago I wrote about why we’re grain free – if you missed it you can check it out here.
Since we’re grain free, that means that even many condiments are out – ketchup typically has corn syrup in it, which we can’t have. And the brands at the grocery with sugar instead of corn syrup have SO MUCH sugar that we really don’t want to give it to our children.
So, I searched and searched for homemade ketchup recipes. I tried several, and eventually came up with my own blend.
Although I’ve never worked the numbers for this recipe, I would imagine that it much cheaper than buying ketchup, so we get some cost savings in addition to eating healthier!
And it’s easy to make – you just throw everything together in a bowl and whisk until well blended. It will keep in the refrigerator for several weeks – I always put a date on the top of the jar so I know when I made it. I’d say 4 weeks would be a safe expiration date. You can easily double or triple if you need to as well.
Here’s the ingredients:
- 6 oz. tomato paste (this is the really small can at the grocery)
- 4 T. apple cider vinegar
- 1/3 cup water
- 1/8 t. allspice
- 1/8 t. pepper
- 1 T. onion powder
- 1 t. garlic powder
- ½ t. paprika
- 1 t. salt
- 2 T. maple syrup
Just mix it all together and it’s done!