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This Easy Blender Ketchup is Made with No Sugar Added! It’s quick and easy, gluten free and low carb!
Do you love ketchup? Do your kids love ketchup? You can stop buying it from now on and make a healthier, better for you, version at home, EASILY!!
This recipe makes a lot so you won’t need to make it often. My younger two children who are quite picky have given it a stamp of approval! I love that it has no high fructose corn syrup!
It’s just the right texture and as smooth and luscious as what the kiddies are used to. You can use honey if you prefer it over my sugar free sweetener of choice. I’d say 1/2 a cup if you think the family needs it as sweet as store bought ketchup. With the amount I used my kids liked it this way just fine, but it’s definitely not as sweet as bottled ketchup.
I think once you taste it, you’ll never go back to buying any store bought ketchup again!
Notes on Sweetener:
- You could substitute maple syrup for honey.
- UPDATE: I’ve made this in the blender without cooking anything on the stove but I eliminated the fresh onion and used some dried minced instead. Using the blender and you can make this faster anytime you want. You can certainly still make it on the stove and I do think it provides a better mingling of flavors but in the blender is great for when you run out and have no time!
This recipe was originally posted in May of 2013. I felt that it needed to come out of the archives with new photos and video because it is such a great recipe and deserves to be featured!
I bought this cute Ketchup bottle to put mine in and also used some Mason Jars to store the rest in the fridge.
Enjoy!
Keto Ketchup
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Healthier Homemade Tomato Ketchup
Ingredients
- 28 ounce tomato puree
- 6 ounce tomato paste
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/4 cup apple cider vinegar
- 1/4 cup red wine vinegar
- 1 tbsp. dried minced onion
- 1/4 teaspoon ground cloves
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/4 cup Swerve granular sweetener
Instructions
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Add all ingredients to a blender and pulse until desired consistency.
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Taste and adjust spices and sweetener if needed.
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Store in airtight containers in the fridge.
For Stove Top cooking:
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Heat oil and saute garlic until fragrant.
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Add 1 cup chopped onion and cook until softened.
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Pour in vinegars, sweetener of choice and salt.
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Bring to a boil.
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Add tomato puree and paste.
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Bring to a boil.
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Add in cloves and oregano.
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Cook until reduced and sauce thickens about 15-20 minutes.
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Pour into blender and blend until smooth.
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Pour into Ketchup Bottle or Mason Jars.
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Refrigerate. Makes 30 ounces if cooking on stove top. If not cooking and doing blender method, it's 38 ounces. Nutrition Info is for 38 ounces.
Recipe Notes
Net Carbs: 2.3g
Do you think I could substitute the tomato puree for tomato sauce (no herbs)?
I have been looking for an easier ketchup recipe and this fits the bill so well. As an avid canner, I do wonder if this could be canned via pint jars? TY
I’m not much of a canner so I don’t really know. Let me know if you decided to do that.
As a kid my mom made ketchup and canned it always. It works. I am going to try this recipe and will be canning it. Simply because if I make it I am going to make a bigger batch.
Would love to know if you tried canning this; I am also a canner and this would be a game changer!!
How long will this keep? I’ve only found recipes that will keep for a few days.
3 -4 weeks
Hi Brenda, can you tell me the nutritional info you have put up, is that per serve or per 100 grams? Thanks
Per serving
This math is confusing. The nutrition panel says 1g is a serving. A tablespoon would be ~15g = 38g net carbs. Ketchup in my pantry is 5g carb per tablespoon. Is there a decimal missing or is this actually not low carb?
Thanks for your reply!
I just recently switched my recipe plug in which has caused all the serving sizes to be reverted to 1gram. It’s a tedious process and I have to fix them all manually which I am slowly working on.
what a brilliant idea I can’t wait to try this. I have a blog post that I wrote about Heinz Ketchup vs no-name ketchup but now I think it might be easier just to make it homemade!! I’ve shared it on my FB page and Pinned it as well. Cheers Mr.CBB
I would kill for a sugar free honey free…any sort of sweetner free and preferably .all natural tomato sauce/ketchup…trying to avoid all types of fructose and sugar
Have you tried liquid Stevia as a sweetener? It is non-glycemic and natural.
I’ve seen a fruit sweetened ketchup at our health food store.
Can you freeze this?
I would be cautious of the high sugar content in the canned tomato paste.
Dose it work without honey?
I have been looking for a low-sugar ketchup recipe. Thank you!
Also, I am ordering your cookbook on Amazon. My husband is diabetic, and your recipes look great!
thank you!
Hey!
Is it possible to use normal 1/2cup vinegar in stead of two different? Or will it take too much away from taste and/or texture?
I think that would be fine.
I used a 1/2 cup of Apple Cider Vinegar, it worked great!! I also left out the salt & sugar, it turned out fine as well!
Is there something else I can use in place of tomato paste? I’m having a hard time finding it in London, England.
Is there something else I can use in place of tomato paste? I’m having a hard time finding it in London, England.
You could boil tomato sauce until it’s reduced down and thickens.
How about baking the tomato sauce, slowly in an open, shallow baking dish until it is a thick as the store bought paste… It would give it that caramelization that the sauce lacks…
this sauce is a winner hun. love it
Hi there – this recipe looks great! Just wondering how long this keeps for in the fridge?
At least 2 weeks if it lasts that long lol!
This looks so delicious in the jars in your photos. I was looking for a healthier version than store bought. My kids go through so much ketchup! I’m going to try it. Thanks for sharing.
Hi Brenda! I hope you and your family is having a wonderful July 4th holiday. I am an affiliate with a brand new company that has an all natural weight loss supplement. Going sugar free is a must and am so glad I googled for an alternative to ketchup. Your website was the first one so I’m thankful I clicked the link. Your site is what I am looking for. Thank you so much for sharing your knowledge and tips with us all. I will share your site on Facebook. I will also post it in our business website as well. If you know of anyone looking to lose weight safely and healthy send them my way: http://www.sizzlinjill.us Can also look me up on Facebook through my support group page: http://www.facebook.com/groups/motivationtime
This recipe is great! I just made some and it’s very delicious.
Thank you!
I don’t see honey in the ingredients, only in the directions. Is it instead of sweetener?
I will fix the directions. I have used both and either works.
Hi sorry to tag in someone else’s convo, I looked everywhere (prob being blind) for a way to leave a comment. I’m a ketchup manufacturer and have been working with Stevia, I’m really passionate about offering healthy alternatives in the market place. Not going to plug my company but just wanted to say well done x
is that nutrition chart right, because it says one serving 1g, that would means for 1 oz. you would get 69 net carbs.
I just switched out my recipe plug in. The nutrition facts are accurate, although it should say 1gram it should be 1 tbsp. I am currently working/checking all the nutrition for accuracy, thanks for letting me know!
I do not like Maple Flavoring I assume I can leave that out? Also when you say cloves, what kind of cloves and how much?
I would like it to last 3 months so I will have to figure something out. I am only needing this to make your sugar free BBQ sugar free chicken in crockpot, So maybe a way to add the Ketchup ingredients in with the chicken??????
Thanks
You can leave out the maple extract. Dried cloves. You can freeze the ketchup for the amount needed for the BBQ sauce, thaw when you’re ready to make it.
Hi, would love to try your recipe but being from the UK I’m not sure about the tomato content here and wondered if you could clarify for me. We have tinned tomatoes, passata which is finely blended tinned tomatoes and tomato purée which is the concentrated paste that comes in very small tins and tubes. Which do I need for your recipe? Many thanks, can’t wait to make it
I think the first tinned tomato sounds comparable to what I have as puree. If it looks too loose in consistency maybe add some of the concentrated paste to help thicken it.
Hey I guess I don’t want sugar is it okay ? Thanks
if this turns out well i’ll be very happy. it will surely beat the heck out of paying $5 for a store bought bottle of sugar free ketchup!!
Hi, just about to try making this! Please clarify; Ingredients say 1Tbsp dried minced onion, but it’s not mentioned in Method, and Method says 1 Cup copped onion but it’s not mentioned in Ingredients. I guess both are required? Many thanks.
Oops, sorry, answered my own question, I just read the “Update”; so the dried onion is for the blending method and the fresh is for the cooking method…
Is the sodium level in the nutritional info due to not using no salt added canned tomatoes? I would prefer less sodium.
right, i did not use no salt added tomatoes