I have a ketchup problem.
I would challenge you to find something I have not consumed without it.
Trust me, I’d like to kick my own ass for preferring my steak with ketchup. Or for insisting that the waiter bring me a bottle whenever I order something with cheese. Or for using it on turkey sandwiches. Or for using it as dip for crudites.
Maybe that’s enough sharing for today.
At any given time in the past, my fridge was home to 2 or 3 those giant bottles of Heinz from Costco. My husband does not use ketchup.
So! It goes without saying that making my own has been a significant money saver. And has probably brought the sodium levels in my bloodstream down by about a thousand percent. And! Despite my own hesitation at first, is actually way tastier.
Besides, making your own ketchup feels so…rustic. Gwynnie Paltrow would approve.
Fresh, tangy homemade ketchup.
- 1 can (6oz) organic tomato paste
- 1/3 c apple cider vinegar
- 1/3 c water
- 3 T coconut aminos or tamari
- 1 t dry mustard
- 1/4 t allspice
- pinch cinnamon
- pinch salt
- pinch pepper
- Whisk everything together in a mixing bowl.
- If the ketchup is too thick, add more water.