DIY Ketchup

by Dr. David Williams
Filed Under: Recipes, Sides and Sauces
Last Reviewed 02/06/2014

2 6-ounce cans tomato paste
½–¾ c. cider vinegar
½–¾ c. water
½ tsp. sea salt
1 T. xylitol
¼ tsp. freshly ground black pepper
¼ tsp. mustard powder
1/8 tsp. ground cumin
1/8 tsp. ground nutmeg
¾–1 tsp. dried oregano
1–2 cloves of garlic very finely minced (prepare to taste)

Combine all the ingredients, but don't add all of the vinegar and water to start. Use only about ½ cup of each. Then add equal amounts of both until the consistency suits you. Store in an airtight container in the refrigerator.

If you like your ketchup a little spicier add 1/8 teaspoon each of cayenne, allspice, ground ginger, and ground cinnamon. If you want more of the sweetness of commercial ketchup use additional xylitol.

See more sides and sauces recipes or browse all recipes.

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