Homemade Ketchup

Ketchup #vegan #glutenfree #pamelawasabi_01
I never imagined making ketchup was this easy. I love ketchup, I love dumping it on my veggie burgers, or lentils with rice, or smearing the plate with french fries till getting the last drop of it. Since I was a little girl, I think it is the only constant thing I’ve always liked.
However, as I discover more recipes, and ingredients and learn to read labels, now I know I have to be wise when choosing my dressings, especially ketchup. For two things, the first one, tomatoes are a very acidic fruit, and in most cases canned tomatoes are what it’s used to create ketchup. When tomatoes are preserved in cans, the acids of the fruit break through the metal and all the chemicals of the can leak into the food. This will also happen if tomatoes or tomato sauce is left in plastic containers -reason why plastic turns red after it has been in touch with tomato sauce. These chemicals (BPA) are the ones responsible for creating most of the hormonal unbalances in our bodies. I used to suffer from hyperthyroid, a hormone related disorder, so things like tomatoes in cans or food in plastic are a no-no in my house.

The second reason, most mainstream brands of ketchup are made with corn syrup. Corn Syrup is bad for you. High Fructose Corn Syrup is a man-invented sweetener that makes products cheaper, artificially sweeter and your body sicker. It’s not the same as cane sugar, when corn syrup enters your body it produces a crash in your liver, your blood and your stomach. It makes you fatter, literally.  If you want the scientifically explanation, you can read this article here, or understand this:

“High fructose corn syrup is an industrial food product and far from “natural” or a naturally occurring substance. It is extracted from corn stalks through a process so secret that Archer Daniels Midland and Carghill would not allow the investigative journalist Michael Pollan to observe it for his book The Omnivore’s Dilemma. The sugars are extracted through a chemical enzymatic process resulting in a chemically and biologically novel compound called HFCS.” –Dr.Heyman


But I have good news for you. Although, buying branded products scare me, I can recommend a couple companies that care for their products and list ingredients that we can all read. Look for the organic kind, and for smaller brands that usually you don’t see an ad for ;). Organicville, and Annie’s are two brands I buy from.

Back to the fun part. Let’s make homemade ketchup! Of course, when buying the tomatoes, make sure they come in glass jars, not in cans. These tomatoes are usually in the lower or upper section (since they are not that popular) of the tomato section at your grocery store. Make a big batch and safe the rest in Mason Jars in your fridge.

Ketchup #vegan #glutenfree #pamelawasabi_02

Homemade Ketchup

  • Servings: 24 oz Aprox
  • Difficulty: Easy
  • Print

– 18 oz of Peeled Tomatoes with its juice (Buy in glass containers, not canned)
– 1/4 C of Coconut Sugar
– 1/4 C of Apple Cider Vinegar
– 1/2 Tsp of Sea Salt
– 1/4 Tsp of Onion Powder
– 1/4 Tsp of All Spice
– 1/4 Tsp of Paprika
– 1/8 Tsp of Clove Powder

– Blend or mix all your ingredients together in a blender or food processor.
– Transfer ketchup to a small saucepan and heat up to Low/Medium heat till reaching a boil.
– Simmer for 10 minutes.
– Let it cool down, pour in glass containers and keep in fridge.


One thought on “Homemade Ketchup

  1. I definitely need to try this recipe. My favorite vegan restaurant makes their own ketchup, and it is to die for. Wondering if this will be similar. Thanks for sharing! ❤


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