I am not a big fan of ketchup (I’m more of a mustard girl), but this ketchup is WONDERFUL. Not only that, it is fermented, and so it’s full of beneficial probiotics to help improve your gut flora. Between my oldest son and I, we finished it off pretty quickly 🙂
Why make homemade ketchup when you can find so many varieties of it on the shelf at the store? 1) It’s so easy to make. 2) It does not contain any high fructose corn syrup (HFCS), which has been implicated in everything from increasing the risk of diabetes to actual mercury in the product. Nasty stuff. 3) There is no added sweetener other than honey. We haven’t been able to find a commercial ketchup yet that was GAPS friendly. 4) It contains beneficial bacteria which helps promote digestive health. 5) When you make something at home, you know EXACTLY what is in it. Labeling laws allow companies to “omit” certain ingredients from their labels if they contain less than 2% of that particular ingredient. I like to know what toxins are in my food (or lack there-of, hopefully), and so I prefer to make things myself.
I found this recipe on one of my favorite blogs, Nourished and Nurtured. I hope you enjoy it as much as we do!
Homemade Spiced Ketchup
3 7-oz glass jars of tomato paste
1/2 cup plus 1 Tbs. raw honey
1/3 cup organic apple cider vinegar
1 1/2 tsp. sea salt
1/4 tsp. allspice
1/2 tsp. paprika
1 tsp. onion powder
1/4 tsp. garlic powder
6 Tbs. whey (from dripping yogurt)
Mix all ingredients together. Place in a glass jar with a tight lid; leave at room temperature for 3 days and then transfer to the fridge. That’s it!
This recipe makes 1 quart of ketchup. I made half a recipe (1 pint).