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.