Ketchup is one of the most popular condiments in the United States. Surveys have shown that more than 90 percent of American households use it, and some 650 million bottles of Heinz-brand ketchup are sold each year.
I enjoy ketchup (or is it catsup?) as much as the next person, but unfortunately, traditional store-bought ketchup is full of high-fructose corn syrup, tons of added sugar, and sometimes, even MSG. Knowing this information instantly makes it less appetizing, right?
The good news is that there’s an easy way to “beat the system,” so to speak, by making a batch of healthy, organic ketchup at home. This recipe from One Green Planet is one of my favorites. Enjoy!
Organic Homemade Ketchup
- 1 (15 oz.) BPA-free can of organic, fire-roasted, no-salt-added diced tomatoes (You can also choose jarred, plain, diced tomatoes without added ingredients, or use your own tomatoes and fire-roast them in the oven before pureeing.)
- 1 teaspoon raw apple cider vinegar
- 1/8 teaspoon pink sea salt
- 1 soaked dried date or dried fig
- 1/8 teaspoon paprika
- dash of black pepper or even garlic powder (optional)
- Drain tomatoes. (Because they’re high in water, draining will help keep your ketchup thick once it’s blended.)
- Add all ingredients to a small food processor or blender, and blend until completely smooth.
- Store in a half-pint glass jar for up to one week in the fridge.