Easy Homemade Ketchup

tomatosauce2Minimal sugars, no artificial ingredients, and delicious! This is ketchup you can genuinely add to your meals without adding any chemicals or hormone disrupting additives. Totally easy to make, full of lycopene (a powerful antioxidant protecting against cellular damage) and a recipe worth passing on to anyone keen on condiments!



  • 1 plum tomatoes
  • 1 can chopped or plum tomatoes
  • 1 clove garlic
  • 1 tsp honey
  • 2 tbsp tomato paste or puree
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp chickpea, spelt or your choice of healthier flour
  • 1 tsp mixed herbs or Italian seasoning
  • salt and pepper to taste


  1. tomatoesPre-heat the oven to 200C
  2. Chop 6 plum tomatoes into quarters, place them in a baking tray and drizzle over olive oil, salt, pepper and the herbs
  3. Place on the middle or top shelf of the oven for roughly 15-20 minutes to roast
  4. Whilst the tomatoes are roasting, drain the can of tomatoes of any excessive amount of water – leaving the juice means your ketchup could end up being watery and very thin
  5. Once roasted, add the cooked tomatoes to a pan with the canned plum tomatoes and apple cider vinegar
  6. Turn the heat on low and cook until the tomatoes are gently bubbling
  7. Whilst heating, add a little more salt, the tomato paste / puree and the tsp of honey (add more honey if you like a sweeter taste or are very used to store-bought condiments)
  8. After about 5 minutes, turn the heat off and blend with a hand blender or a food processor
  9. Once blended, pour the mixture back in the pan and turn the heat on low again.
  10. Add a tbsp. of good quality flour a little at a time. Continuously stir with a fork or whisk to ensure the mixture doesn’t become lumpy
  11. Continue stirring with a whisk or fork for a couple of minutes to allow the sauce to thicken
  12. Turn off the heat and leave the sauce to cool uncovered
  13. Once cooled, pour the sauce into a clean jar or bottle and store in the fridge

This sauce will keep for a few weeks, but if you want it to last even longer, add xanthan gum instead of the flour, which acts as a preservative


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