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Homemade Tomato Ketchup

Ingredients

  • 2 cups organic tomato puree
  • 1/4 cup balsamic vinegar
  • 1/4 cup coconut aminos or Bragg's liquid aminos
  • 2 Tbsps pure maple syrup or raw honey
  • 1 1/2 Tbsps olive oil or avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper to taste

Instructions

  • In a medium saucepan combine the tomato puree, balsamic vinegar, coconut aminos, maple syrup, olive oil, sea salt and pepper.
  • Place the saucepan on low heat and simmer for about 15 minutes, stirring frequently.
  • Once your sauce thickens, use an immersion blender and blend until super smooth and well combined.
  • Taste test for salt and pepper.
  • Allow your tomato ketchup to cool completely, then pour into a clean mason jar and store in the fridge for up to 2 weeks.