Homemade Ketchup

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With a 4 and 5 year old at home I am never without ketchup in the house.  I went through a couple of attempts before getting 2 thumbs up from both my kids.  Here’s the winning recipe!

~Sarah

Ingredients:

• 1 can (6 ounces) no salt added tomato paste
• 1/4 to 1/3 cup water (depending on desired consistency, I used 1/4 cup)
• 2 tbsp white vinegar
• 1/4 tsp dry mustard
• 1/4 tsp cinnamon
• 1 pinch cloves
• 1 pinch allspice
• 1 pinch cayenne pepper
• 1 tsp molasses
• 1 – 2 tbsp brown rice syrup or coconut nectar
• 1 tsp garlic powder
• salt to taste

Preparation:

1. Place all the ingredients in a medium sized bowl and whisk until throughly combined.
2. It is best to let the ketchup sit overnight in the fridge to blend the flavors but it can be used right away if needed.

Nutritional Info:

Makes 24 servings.

Serving size 1 tbsp.

Nutrients per serving:  Calories: 10.5, Cal. from Fat: 0, Total Fat: 0g, Sat. Fat: 0g, Carbs: 2g, Fiber: 0g, Sugars: 1g, Protein: 0g, Sodium: 5.5mg, Chol: 0mg

Notes:

The ketchup will keep in the fridge for about 1 – 2 weeks.  You can make a large amount and freeze it in smaller portions in the freezer.  Thaw in the fridge before use.