Homemade Tomato Ketchup

Ketchup is one of the most nostalgic condiments to me, but I was never the biggest fan of it. Something about the sickly sweetness of high fructose corn syrup and other nasty ingredients was never able to influence my palette… but this homemade, original ketchup blows all industrial ketchups out of the water. I now use it as a fry dip (fried only in tallow, of course), grass-fed/finished burger topping, and even on pasture-raised eggs. Here’s how to make it, it’s easy as pie (or even easier).

Ingredients (makes 1 small jar):

• 1/2 cup organic passata sauce

• 6 tbsp organic tomato paste

• 1/4 cup organic apple cider vinegar (regular organic white vinegar is fine, too)

• 3 tbsp organic maple syrup

• 1/4 cup pure spring water

• 1 tsp organic onion powder

• 1/2 tsp organic garlic powder

• sea salt and organic black pepper, to taste

Method:

1. Place all ketchup ingredients in a small saucepan.

2. Bring to a boil on the stove over high, then lower the heat to a simmer for 15 minutes or until sauce is thickened. Stir to combine.

3. Cool down and store in a glass jar in the fridge for up to 2 weeks, or in the freezer for a few months.

Tips:

• Stir in some spices if you want to make it spicy (to your tolerance!). Organic cayenne, chili powder, or chipotle will work.