Homemade Ketchup


homemade ketchup

For many people, ketchup is a dietary staple. You can use it as a dip or a sauce and it makes so many things taste great. The problem is, most store-bought ketchup contains added sugar, often in the form of high fructose corn syrup which is well known for being a major factor in weight gain.

Not only that, store-bought ketchup is often high in salt and contains many artificial additives. That’s how it can last for so long on your kitchen cupboard.

Stop buying store-bought ketchup and make it yourself instead. Not only is it easy to do using an immersion blender, it’s also quick and you’ll love the taste too. Store-bought ketchup? Just say no!

This gourmet ketchup contains some unusual ingredients but, trust me, you will really like the no-added sugar taste.

Ingredients – Makes Two Cups 

1 pound fresh plum tomatoes plus 1 pound canned plum tomatoes, or 2 pounds fresh plum tomatoes, chopped

1 large onion, chopped

½ fennel bulb, chopped

1 celery stick, cut in cubes

Fresh piece of ginger, about the size of a thumb, chopped

2 cloves garlic, roughly chopped

½ red chili, seeded and chopped finely

Large bunch of fresh basil, picked leaves and chopped stalks

1 tablespoon coriander seeds

2 cloves garlic

1 tsp freshly ground black pepper

Extra virgin olive oil

¾ cup + 2 tablespoons red wine, balsamic or apple cider vinegar

Sea salt to taste


  1. Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper.
  2. Over a low heat, cook for about 12 minutes, until the vegetables have softened, stirring occasionally.
  3. Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.
  4. Add the basil leaves.
  5. Using your immersion blender, process the ingredients until very smooth.
  6. Strain the sauce through a sieve into a clean saucepan and add the vinegar.
  7. Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.
  8. Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.

Nutrition per tablespoon 

30 calories

Fat 0.1 grams

Carbohydrate 7.2 grams

Fiber 1.5 grams

Protein 1.4 grams


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