Ketchup is one of the most kid-loved foods out there, and some kids (mine!) will eat anything, including liver, with ketchup on it. Unfortunately, most store-bought versions are packed with GMO tomatoes and high fructose corn syrup.
It really is worthwhile to make homemade ketchup. The taste, texture, and flavor blows store-bought ketchup out of the water! This is one well-loved condiment in our house.
Spice Is Nice!
Condiments are not to be ignored in a healthy kitchen. Dried herbs and spices in dressing and condiments bring antioxidant benefits as well as flavor to the table. It’s a nice way too to add variety without reinventing the tried and true meal plan.
Sweet potato fries, grain-free fish sticks, or chicken fingers are interesting again when served with ranch instead of honey mustard … or, with ketchup!
Homemade Ketchup Recipe
Thankfully, this ketchup recipe is one of the easiest condiments to make at home with basic ingredients. It doesn’t take fancy equipment either. All you need is a blender or food processor.
I make this ketchup every few weeks so I can have it on hand to add to dishes or serve with almost any meat or vegetable (fruit may be taking it too far …).
And another bonus: as with most homemade recipes (be it for laundry, beauty, or food), you do the world the additional favor of skipping plastic packaging and using recyclable, reusable containers instead. Not to mention your fridge won’t be cluttered with condiment bottles because you can make just as little or as much as you want.
On to the recipe! Give it a try!
Easy Homemade Ketchup Recipe
Yield 4 cups
A natural and simple homemade ketchup recipe that kids love.
- 1 tsp chia seeds for thickening (optional)
- 3 (6 oz) cans/jars of organic tomato paste
- ½ cup white vinegar or apple cider vinegar
- 1 tsp garlic powder
- 1 TBSP onion powder
- 2 TBSP honey or cane sugar, or about ½ tsp stevia powder/tincture
- 2 TBSP molasses
- 1 tsp sea salt
- 1 tsp mustard powder
- a pinch each of cinnamon, cloves, allspice, cayenne
- 1 cup water
- Grind chia seeds in a blender or food processor on high speed for 30 seconds or until finely powdered.
- Add all remaining ingredients to blender or food processor and blend on high for 2 to 3 minutes.
- Put in an airtight quart jar and refrigerate 2 hours or overnight to let flavors meld.
- Store in the refrigerator and use as you would regular ketchup.
Can be stored in the refrigerated for at least 1 month.
Serving Size 2 TBSP
Amount Per Serving
% Daily Value
Total Fat 0.2 g
Sodium 85 mg
Total Carbohydrates 5.7 g
Dietary Fiber 0.9 g
Sugars 4 g
Protein 0.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Other Homemade Condiment Recipes
Just one condiment isn’t enough… here are some other favorite staples your family might enjoy. Use these recipes as a base and adapt the flavors to your family’s taste by adding a pinch of this or a pinch of that.
Maybe challenge yourself to try a new one each month!
- Mayonnaise – Mayonnaise like Julia Child made it (ok, ok maybe I’m getting a little ahead of myself) with all real food ingredients and no nasty processed vegetable oils
- Sriracha Mayonnaise – Customized mayo for taste buds that like a little heat, delicious for dipping this healthier version of onion rings
- Avocado Mayonnaise – This egg-free version is for those avoiding eggs, but still want the benefits of healthy fats
- Italian Dressing – The classic salad dressing, without artificial additives or preservatives
- Ranch Dressing – My personal favorite! Cool, creamy, tangy… all the things ranch should be!
- Raspberry Vinaigrette – Goes beautifully on salad greens with apples, raisins, or other fruits
- Sweet Asian Vinaigrette – Made with coconut aminos instead of soy sauce for additional health benefits
- Asian Coconut Ginger Vinaigrette – Asian with a hint of Thai. Drizzle over fish, stir-fry, or this Asian Color Burst Salad
- Caesar Dressing – I used to turn my nose up at Caesar dressing, but no more! This homemade version tastes better than any I’ve had at restaurants.
- Honey Mustard Sauce and Dressing – This 5-ingredient dressing stores well in the fridge, so make a big batch!
- Homemade Pasta Sauce – Two different recipes: the real Italian family recipe from fresh tomatoes, and a quick shortcut version from canned
- Lactofermented Salsa – An expensive probiotic supplement isn’t the only way to fill your gut with good bacteria. Fermented salsa lasts longer and has great health benefits!
Ever made your own condiments and dressings? What are your favorites to whip up? Please share below!