Make Your Own Ketchup

After choosing the healthiest, freshest picks at your grocery store and taking the time to prepare and cook them, the last thing you want to do is slap on any old condiment. This summer, try your hand at making your own ketchup, and you’ll be rewarded with a healthier, tastier version that contains significantly less salt and sodium.

Summer is the perfect time to whip up your own ketchup because tomatoes are abundant right now. (I was horrified recently when a child responded to my homemade ketchup by saying, ‘I didn’t know ketchup was made with tomatoes!’) Plus, grilled foods (like turkey burgers and roasted veggies) are great topped with ketchup.

Try this easy recipe before your next big barbecue. You can also use this recipe to create a spicy barbecue sauce for chicken—simply add a little little hot sauce (about 1/2 tablespoon) and molasses (about 1/4 teaspoon).

Homemade Ketchup
Makes 2 1/2 cups

Prep time: 5 minutes
Total time: 20 minutes

4 large tomatoes, chopped
3 tablespoons brown sugar
Dash of cinnamon
Small pinch of cloves
2 tablespoons cider vinegar


1. Place all ingredients in a medium sauce pan and bring to a simmer. Cook until ketchup gets thick; this will vary depending on the amount of water in the tomatoes but should take from 15 to 30 minutes.

2. Place the mixture in a food processor and process until smooth, about 1 minute. Chill and use.

Nutritional Information
1 serving (2 tablespoons)
Calories: 22
Protein: 0.5 g
Carbohydrate: 5 g
Dietary Fiber: 0.8 g
Sugars: 2 g
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Calcium: 10 mg
Sodium: 4 mg

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