A Pantry Basic is anything we normally use and have in our pantries that most people buy from the store- and some (like me!) didn’t even know could be made at home! See more pantry basics here.
Homemade ketchup was one of the first things I wrote about when I started blogging. I loved the ease of making our own ketchup and that I could control the ingredients and I was excited to share the recipe I used.
Now that I’ve been making it for more than three years, I thought I should share the updated version I make now that uses only honey as the sweetener (no processed sugars)- and uses a lot less. We still love it, and my kids continue to douse their food in it (teens and ketchup…) with no grumblings about any changes.
Here’s the new updated recipe:PRINT
Homemade Honey Ketchup*
- 12 oz. tomato paste
- 1/2 c. honey
- 1 c. vinegar
- 1/2 c. water (or more, for a thinner consistency)
- 2 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- Combine until smooth in a saucepan.
- Bring to a boil, reduce heat and simmer 20 minutes (you’ll need to partially cover because it will spit hot tomato out at even the lowest simmer).
- Keep refrigerated. If it thickens too much in the fridge, just add some water (a couple teaspoons at a time) to reach pouring consistency.
- Makes 2-1/2 to 3 cups.
*This is doubled from the recipe I originally posted because this is the amount I always make and it fills our container. If you need less, cut everything down by 1/2. And yes, that would be only 1/4 cup of sweetener for the 1/2 batch- can you believe it? That’s some good ketchup!