Vegan Homemade Ketchup With Fresh Tomatoes
Making tomato ketchup couldn’t be easier with this easy homemade ketchup recipe!
Ingredients
- 2 lbs 900g ripe tomatoes, chopped
- 1 tbsp olive oil
- 2 garlic cloves chopped
- 1/2 onion chopped
- 1/3 cup granulated monk fruit or regular sugar
- 1/4 cup red wine vinegar see notes
- 1/2 tsp salt
- 1/2 tsp smoked paprika
Instructions
- Add olive oil to a saucepan and warm to medium heat.
- Add garlic and cook until fragrant.
- Add chopped onion, and cook until translucent, stirring so that it doesn't burn.
- Add chopped tomatoes, monk fruit or sugar, vinegar, salt & paprika, and bring to a simmer.
- Cook for 25-30 minutes or until most of the water from the tomatoes has been reduced.
- Either transfer to a blender or use an immersion blender to blend until smooth.
- Taste and adjust seasoning if needed.
- Store your ketchup in an airtight jar or container in the refrigerator for up to 3 weeks.
Notes
Instead of monk fruit sweetener, you can use regular granulated sugar in this recipe.
Instead of red wine vinegar, you can use balsamic vinegar.
If you want to batch cook this ketchup, sterilize your jars with boiling water for ten minutes. The ketchup can then be sealed and kept for 4-5 weeks.
Nutrition
Serving: 1gCalories: 15kcalCarbohydrates: 2gFat: 1gPolyunsaturated Fat: 1gSodium: 74mgSugar: 1g
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