A homemade ketchup recipe, without the sugar and agave that’s often added to ketchup you might find on a grocery store shelf.
- 10 cups tomatoes (Roma preferred), chopped and seeded
- 2 large onions, chopped
- 3 large tart apples, cored and chopped
- 5 whole cloves
- 5 whole black peppercorns
- 5 pieces of whole or pinches of ground all spice
- 1 Tbs sea salt
- 1 cup apple cider vinegar
- 4 Tbsp Sucanat (raw unprocessed sugar, or coconut sugar)
- 2 sprigs fresh sage (or 1 Tbsp dry)
- 1 sprig fresh rosemary (or 1/2 Tbsp dry)
- 1 tsp cayenne pepper (optional)
- Measure out all the spices (except sage and rosemary) and tie them up in a little square of gauze, cheesecloth, or light cotton fabric (good use for an old but clean t-shirt) with a thread to form a little bag.
- Process tomatoes, onions and apples in a food processor or blender. As this is a large recipe, you have to do this in batches.
- Pour blended ingredients along with the spice bag into a pot. Simmer until volume is reduced by one half.
- Chop the sage and rosemary and add to the pot.
- Add salt, vinegar, sucanat and cayenne powder and bring to a boil again.
- Turn off the heat and pour hot ketchup into jars. If using sterilized jars, seal immediately. Otherwise let cool and then cover and store in fridge or freezer.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Condiments
Keywords: ketchup, low sugar ketchup, healthy ketchup, gluten-free ketchup, homemade ketchup, catsup