I grew up absolutely loving the super sugary, tomato-based condiment that is ketchup. Now, I’m still infatuated with it. However, I don’t buy overly sweetened ketchup anymore; I only eat ketchup that I’ve made myself. Making ketchup from scratch is cheap, ridiculously easy, healthier, and oh so delicious. I’m even comfortable with claiming that homemade ketchup is just as good as the bottled stuff, if not better (assuming that’s a possibility). If you’re still a ketchup-lovin’ kid at heart, and you’d feel better about dousing your French fries with a robust flavor bomb that’s not overloaded with sweeteners, make a double batch of this yummy recipe, like, right now.
1 14.5 oz. can diced tomatoes, blended
1 tbsp. olive oil
½ onion, chopped
2 cloves of garlic, chopped
2 tbsp. organic brown sugar
2 ½ tbsp. apple cider vinegar
Dash of paprika
Salt and pepper, to taste
- Add oil and onions to saucepan, over medium heat. Cook and stir for about 3 minutes. Then, add garlic, and continue to cook for about 2 more minutes, or until golden brown.
- Add blended tomatoes, sugar, ACV, and seasonings to saucepan.
- Reduce heat to medium-low. Stir mixture occasionally. Simmer for about 30 minutes, or until desired consistency is reached.
- After ketchup has cooled for a few minutes, blend until smooth. Then, place ketchup in refrigerator for a couple of hours. Last, enjoy it on anything and everything!
If refrigerated properly, the ketchup will keep for about a month. However, it never lasts that long. Seriously.
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