Homemade Ketchup

Let's be honest, ketchup is a household staple, especially when you have kids who put it on everything. Steak, eggs, you name it. But when I flipped over the bottle of the ketchup we'd been buying forever (it shall remain unnamed), high fructose corn syrup was basically the star of the show. And since my kids were going through this stuff like water, I knew I had to make a swap and fast.

This homemade ketchup is so easy to make and tastes better than store-bought. No high fructose corn syrup, just real ingredients. We use monk fruit to keep the sugar minimal, but you can easily omit it and just rely on the honey and maple syrup for the job. It's now a permanent fixture in our fridge and I don't see that changing anytime soon.

Ingredients

• 6 oz tomato paste

• ¼ cup honey or maple syrup

• ½ cup white vinegar

• ¼ cup water

• 1 tsp monk fruit (or sugar or you can omit entirely)

• ¾ tsp salt

• ¼ tsp onion powder

• ⅛ tsp garlic powder

Instructions

1. Add all ingredients to a medium saucepan over medium heat. Whisk until completely smooth.

2. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

3. Remove from heat, cover, and let cool completely at room temperature.

4. Transfer to a glass jar or airtight container and refrigerate. Keeps for up to 3 weeks.

Notes Honey and maple syrup are both great here. Maple gives it a slightly deeper flavor. Monk fruit keeps the sugar minimal if that's a priority for your family. Works great on steak, eggs, burgers…everything.