Homemade Ketchup

This recipe is especially for Life As A Mom’s Ultimate Veggie Recipe Swap. Thanks to Kid Appeal for the heads up.

This recipe is one I’ve minimally adapted from Laurel’s Kitchen. I”m not quite sure why my kids go for it, but they do. They love to help me make it. It’s quick and easy to stir. It makes me very happy to feed them something that actually qualifies as a vegetable instead of the usual glob of highly-processed sugar called “ketchup”.

1 12 ounce can tomato paste
1/2 cup cider vinegar
1/2 cup water
1/4 cup maple syrup (optional)
1/2 teaspoon salt
1 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon pepper
1/2 teaspoon mustard powder

Mix the tomato paste, vinegar, water, syrup (if desired), salt, oregano, cumin, nutmeg, pepper, and mustard powder in a small bowl. Transfer to a squeeze bottle or use an old ketchup bottle that has been thoroughly cleaned. Keeps for months in the refrigerator.

 Yield: 2 cups
Prep-time: 10 minutes

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