Healthy Tomato Ketchup

french fry dipped in ketchup in small glass bowl

5 from 2 votes

This kid-friendly, healthy tomato ketchup recipe tastes JUST like store-bought ketchup but is made with whole food ingredients and zero corn syrup. This homemade ketchup is low in sugar, refined sugar-free, gluten-free and freezer-friendly. It also makes a delicious gift!

Prep Time10

Active Time20

Total Time30

Course: Condiments

Cuisine: American, Gluten-Free, Paleo, Refined Sugar Free

Keyword: healthy tomato ketchup, homemade ketchup, low-sugar ketchup

Yield: cups

Calories: 11kcal

Author: Ash Sladen

Equipment

Blender
Medium Saucepan

Materials

27 oz canned diced tomatoes
10 oz tomato paste , two 5oz cans
1 shallot , halved
1/4 cup apple cider vinegar
1/4 cup pure maple syrup (optional)
9-10 small dates or 3 pitted Medjool dates
2 tsp blackstrap molasses
1 1/2 tsp Worcestershire sauce (see notes if gluten-free)
2 tsp salt
3/8 tsp ground clove

Instructions

Add all your ingredients into a high-speed blender and blend until completely smooth, approximately 1 ½ to 2 minutes.
Transfer the mixture into a medium saucepan and cover with a lid. Heat over medium heat until you can see or hear the ketchup mixture starting to sputter, about 2 to 3 minutes. Reduce the heat to low. See notes for how to prevent excess sputtering so you don't get burned or make a mess of your kitchen.
Remove the pot from the stove and wait 20 seconds before removing the lid and stirring the ketchup mixture with a whisk. Replace the lid and return the pot to the stove to continue cooking over low heat.
Repeat this process 4 more times (removing the pot from the heat, waiting a few seconds and stirring the ketchup) every 4 to 5 minutes until the colour has deepened and appears glossy, just like traditional store-bought ketchup - about 20 minutes total cooking time.
Remove the pot from the stove with the lid on and allow your ketchup to cool for 15 minutes before giving it a final stir and transferring it to the glass jars of your choosing.
This healthy homemade ketchup will last up to 3 weeks in the fridge and 6 months in the freezer. This recipe yields approximately 5 cups of sauce.

Notes

Like any tomato sauce, the precooked ketchup mixture will sputter and splatter when heated. To prevent yourself from getting burned (or getting ketchup on your ceiling), cook your ketchup with the lid on. Also, remove your saucepan from the heat altogether and wait 20 seconds before removing the lid to whisk your ketchup, as it will continue to sputter for a bit.
If you like your tomato ketchup less sweet, reduce the recommended amount of maple syrup or omit it altogether.
Some Worcestershire sauces contain traces of gluten. If you are celiac or highly sensitive to gluten, opt for a gluten-free version like The Wizard's Gluten-Free Vegan Worcestershire Sauce. Note that Lea & Perrins Original Worcestershire sauce is certified gluten-free in the US but not Canada and the UK, as it uses malt vinegar.
To make this recipe vegan, use a vegan Worcestershire sauce like The Wizard's Gluten-Free Vegan Worcestershire Sauce.
If freezing, make sure to leave room in the jar for expansion and allow the ketchup to cool completely before placing in the freezer.

Nutrition