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Tomato Ketchup Recipe

Tomato ketchup recipe for a healthier condiment and to save money. I have been wanting to make tomato ketchup for a long time, but never wanted to sacrifice my homegrown tomatoes for the project. Mind you, if I ever grow more tomatoes than my family can eat (hasn't happened yet), I might try it. Until that time, fortunately there is also this easy recipe that uses either canned tomato sauce or tomato powder .

The Beauty of Buying in Bulk

Although I do buy canned tomatoes in bulk for soups and salsas, I also like having tomato powder on hand. It's an easy way to make pizza and spaghetti sauces and is great to have on hand in an emergency. Plus, if you buy it in bulk, you can save even more money.

For example, if you buy a ten-pound bag of tomato powder (which, if stored on the shelf, will last for years), the cost will be about $1.15 if you make this from tomato powder, and you will end up with a good three to four cups of ketchup, about the equivalent of a 24 oz. bottle of ketchup.

I always buy in bulk and very seldom buy anything off the grocery shelves these days, but I'm guessing that paying $1.15 for ketchup (at the time this was written, in 2011) is a pretty good deal.

A Healthier Tomato Ketchup Recipe


Buy tomato powder in bulk, and you save even more money.
But better still, this is tomato ketchup recipe made with all natural ingredients and no high fructose corn syrup. It's a ketchup you won't mind your children dumping all over their food. I got the idea from a wonderful little book called The Beginner's Guide to Edible Herbs, although I did change the recipe a bit. Here are the ingredients:

  • 28 ounces canned tomato sauce OR
  • 1 cup tomato powder and 3 and a half cups water)
  • 1/3 cup honey
  • 1/3 cup cider vinegar
  • 2 tablespoons minced onion
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ground coriander seeds


This book is an excellent reference for any self-reliant homesteader.
Sterilize a canning jar by filling it with boiling water. Then drain the jar until you are ready to use it. You will need to use a stainless steel pot as the tomato sauce will react with an aluminum pot. Combine all of the ingredients and bring it to a boil, stirring frequently. Reduce the heat and allow it to simmer for about half an hour until it reaches the consistency of ketchup.

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