We ran out of ketchup. Normally, I’d run to the store to buy a new bottle, but normal no longer applies. Luckily, it’s super easy to make with pantry ingredients.
How To Make Ketchup
To make this, all you need is tomato paste, honey or your preferred sweetener (unless you want it unsweetened), vinegar, and some spices. You probably have all the ingredients already!
This is so easy, in fact, that I made it on IGTV! (Cooking while talking is not my strong suit) You can see it here.
If you don’t have everything that’s listed below, don’t fret. I personally don’t have onion powder and ours turned out perfectly fine. The whole point of this exercise is not going to the store for one thing!
Think of the ingredients listed as a mere suggestion within reason. Clove is a flavor you might associate with ketchup and not even realize it. There’s only a pinch, but it makes it more like ketchup than other tomato based things. But I’ll say it again: don’t fret if you don’t have any! Play with the flavor until you get the right balance of sweetness, acidity, and umami.
Personally, I like my ketchup on the balanced, but sweet side. If you prefer to make it unsweetened, you can absolutely do that. Or you can add less honey. Maple syrup would work too, or straight up sugar. Coconut sugar will work flavor-wise, but cook at it lower heat so it doesn’t burn.Print
Making ketchup from pantry ingredients is incredibly easy, and you get the added benefit of making it taste just how you want. This recipe makes one small jar but can be easily scaled.
- 6 ounces tomato paste (one small can)
- 2–3 tablespoons honey
- 2 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon allspice
- ½ teaspoon salt
- ⅛ teaspoon cinnamon
- Pinch cloves
- ½ – 3/4 cup water (see note)
- Whisk together all the ingredients in a medium saucepan.
- Cook over medium heat for about 10 minutes, stirring often. Adjust the heat so it doesn’t burn. You want it to bubble and thicken.
- Allow to cool slightly before transferring to jars and storing in the fridge. Use within 3 weeks or freeze.
The thickness of tomato paste varies from brand to brand, so there’s a range in how much water you’ll need. Start with 1/2 cup and add more if needed.
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