Heinz BIO Ketchup is already impressively clean with organic tomatoes, sugar, vinegar, salt, and spices - no seed oils or artificial ingredients. The nutrition facts appear incorrectly labeled as all zeros; real ketchup contains carbs from tomatoes and sugar. DIY version allows you to control sugar content and ensure premium organic ingredients.
Based on: Tomato Ketchup BIO
· Makes approximately 32 servings (about 17 oz/500ml)
· Serving: 1 tablespoon (17g)
Why This Recipe is Seed Oil Free
Commercial Tomato Ketchup BIO from Heinz often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Traditional ketchup spice that adds subtle herbal note
Instructions
Step 1. In a medium heavy-bottomed saucepan, combine 340g (2 cans) organic tomato paste with 120ml (1/2 cup) filtered water. Whisk vigorously for 2-3 minutes until completely smooth - tomato paste tends to form lumps, so break them up thoroughly. The mixture should be thick but pourable.
Step 2. Add 80g (6 tablespoons) organic cane sugar and whisk until dissolved, about 1 minute. The sugar balances the natural acidity of tomatoes - start with this amount and adjust to taste later if needed.
Step 3. Stir in 60ml (4 tablespoons) organic apple cider vinegar. The mixture will thin slightly and develop the characteristic tangy aroma. Add 4g (3/4 teaspoon) sea salt, 2g (1/2 teaspoon) onion powder, 1g (1/4 teaspoon) garlic powder, and 0.5g (1/8 teaspoon) ground celery seed.
Step 4. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly to prevent sticking. Reduce heat to low and simmer for 15-20 minutes, stirring every 2-3 minutes. The ketchup should thicken to coat the back of a spoon - it will thicken further as it cools.
Step 5. Remove from heat and let cool for 10 minutes, then taste and adjust seasoning. Add more sugar for sweetness, vinegar for tang, or salt for depth. The flavor should be balanced - sweet, tangy, and savory. Blend with an immersion blender for 30 seconds if you prefer a perfectly smooth texture.
Step 6. Transfer to sterilized glass jars or squeeze bottles while still warm. Cool completely before refrigerating. Store in refrigerator for up to 6 weeks - the vinegar and salt act as natural preservatives. Use 1 tablespoon (17g) as a serving, equivalent to commercial ketchup portions.
Storage
Store in refrigerator for up to 6 weeks in sterilized glass containers. Separation is normal - stir before use. Can be frozen in ice cube trays for portion control; thaw overnight in refrigerator.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.35
Savings40%
Higher upfront cost for quality organic ingredients, but bulk spices and vinegar provide excellent long-term value. Each batch costs less than two commercial bottles while using superior ingredients.