Chow Bella

Make Your Own Ketchup

See also: DIY Spicy Watermelon Margaritas

Summertime & ketchup. I love both. Isn't it the worst when you're all set to eat your (meatless) corn dog and fries and you realize you're out of ketchup!?

While this recipe won't keep you from running out of ketchup at inopportune moments, it might save you when you're in a pinch and don't feel like running to the grocery store. Yes, I know what you're wondering - Is it any good? Does it taste the same?

Whether you'll find this ketchup pleasant or not depends a lot on what you're used to. I found this recipe to be quite comparable to the stuff I buy from Trader Joe's, though maybe not quite as sweet. The texture is good though and you could adjust the sweetness to fit your taste.

If you're accustomed to more commercial brands, it's more likely that you'll need to adjust the sweetness. Also, it's important to note that most commercial brands are made with high-fructose corn syrup. Making your own ketchup is a simple way of cleaning up some of the excess hidden sugars you may be eating.

I also have to note that this ketchup doesn't have a long shelf life. The original blogger says "up to two weeks." Maybe you eat a lot of ketchup? OR maybe you can give some away!

This recipe comes from a blog called Adventures of a Gluten Free Mom.

Ingredients: 2 (6-oz) cans Tomato Paste 1/2 cup Apple Cider Vinegar 5 Tbs. Agave Nectar (or cane sugar) 1 tsp. Molasses 1 Tbs. Garlic Powder 1 Tbs. Onion Powder 3/8 tsp. (1/4 tsp. + 1/8 tsp.) Ground Allspice 3/8 tsp. (1/4 tsp. + 1/8 tsp.) Ground Cloves 1/2 stick Cinnamon 1 tsp. Sea Salt 2 1/2 cups Water

Place all of the ingredients into a medium saucepan and bring to a boil over medium heat. Simmer for 40 minutes, or until you get the desired consistency.

Remove cinammon stick and store in an airtight container for up to 2 weeks.

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Laura Gill