This homemade organic Tomato ketchup is so surprisingly easy to make you will be questioning why you haven’t made you own before now if your a regular ketchup consumer. Packed with fresh ingredients it is a refreshing, healthy alternative to shop bought ketchup.
My toddler is a massive ketchup fan! It seems to be a big hit among most children and adults! It is one of the most consumed condiments in Britain after all and the brilliant thing is, it has and always will be Vegan.
Never the less, not all ketchup is made the same and just because it is vegan that doesn’t always mean that it is healthy. The average bottle of ketchup contains 22g of sugar per 100g. Even the organic options are high in sugar. I do limit my child’s sugar intake, especially refined sugars. This has prompted me to experiment with my own recipe using only organic ingredients and maple syrup, an unrefined sweetener.
I have tried a few combinations but this one has been a great hit and has been approved by my mini taste tester. Result!
Organic Tomato Ketchup
- 3 ripe organic tomatoes
- 2 cloves of organic garlic
- 1/3 organic onion
- 1/2 organic celery
- 2 tbs Organic apple cider vinegar
- 4 tsp organic pure maple syrup
- 4 tbs organic tomato puree
- 1 tbs fresh organic coriander
- 1 tsp dried oregano
- Pinch of pink salt
- Pinch paprika
- 0.5 tsp Fresh organic ginger
Chop tomato, garlic, onion and celery finely and add to a pan with 2 tsp of organic olive oil or water.
Add the remaining ingredients and simmer for roughly 30 mins on a low heat until tomatoes have softened fully.
Blend the mixture. This is optional you can also have it as chunky ketchup
Store in a sterile and airtight container. Keep in the fridge for up to 3 weeks.