Homemade Sugar-free Tomato Ketchup Recipe

Tomato Ketchup Recipe

Shop-bought ketchup has so much rubbish in it and not very much nourishment, but it’s really easy to make your own.

Ingredients

1kg tomatoes

300ml apple cider vinegar

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. paprika powder

1 tsp. cinnamon powder

1/2 tsp. five spice powder

1 tsp. celery seeds

1 tbsp. mustard

1 tsp. black pepper

1 tsp. sea salt

Directions

Cut up tomatoes into halves and remove cores
Place on a baking tray with a little salt and olive oil and bake for around 45mins at 180°C / 350°F / Gas Mark 4
Remove from oven and allow to cool
Remove skins and place the rest of the tomato in a heavy bottom saucepan
Drain off any excess liquid before adding in all the other ingredients
Cook on a low heat for about 1.5hrs or until most liquid has gone
Remove from the heart and use a hand blender and blend until smooth
Put hot ketchup into equally as hot glass jars, leaving an inch of space at the top of the jar, wipe around the rim and place lids on fairly firmly
Waterbath can jars for 40mins, remove from the canner and allow to cool over night on the side.
If the lid has been pulled down in the middle, then store these away in a cool dark place until use. If the lid has not been pulled down, then use these first and store in the fridge in-between.