Admit it – ketchup is one of your favorite condiments. But it gets less and less satisfying to eat the more you realize how much high fructose corn syrup and other added ingredients are in store-bought ketchup.
Sometimes I wish I could eat like I was 5 years old again, I’d just sit there slathering my French fries in ketchup loaded with horrible ingredients and be the happiest girl in the world. Then I remember why I eat the way I do, and suck it up and make my own condiments. Because, in reality, the better I feed myself the more I seem to feel like an excited 5 year old girl again – just, this time it’s because I’m rejoicing in the fact that I’m taking care of my body.
And you should too! You should also rejoice in the fact that homemade ketchup is incredibly versatile. The flavor really depends on the type and amount of spices that you add to it. The possibilities are literally endless. I’ve found that my favorite combination of flavors (on most foods that I add ketchup to) are curry and garlic, which is why I have created this particular flavor. Feel free to keep it simple or add in your own favorite spices!
If you weren’t ready to finish rejoicing yet, you’re in luck. Each serving is only 5 calories! It also provides potassium, iron, vitamins A, B6, and C, and a healthy dose of the antioxidant lycopene. Don’t feel guilty about your love for ketchup any longer, this recipe will change the way you view this condiment.
- 1 12 oz can tomato paste
- 1 cup water
- 2 tbsp vinegar
- ½ tsp salt
- ½ tsp curry powder
- ½ tsp garlic powder
- This recipe makes approximately 32 oz of ketchup, or 64 1tbsp servings.
- Mix all ingredients in a sauce pan and bring to boil on medium-high heat.
- Reduce heat to medium-low and simmer while stirring frequently until flavors have blended. (Add more water for thinner ketchup, add less water for thicker)
- Transfer to a glass jar and cool before serving.
- Calories: 5
- Total Fat: 0.0g
- Sodium: 21mg
- Carbs: 1.0g
- Protein: 0.7g
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