This Trader Joe's Organic Ketchup is already remarkably clean with organic tomato concentrate, cane sugar, and simple spices - no seed oils or artificial ingredients to replace. DIY is still worthwhile for cost savings, freshness control, and the ability to adjust sweetness and sodium to taste.
Based on: Organic Ketchup
· Makes approximately 20 servings (340g total)
· Serving: 1 tablespoon (17g), matching commercial serving
Why This Recipe is Seed Oil Free
Commercial Organic Ketchup from Trader Joe's 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.
The original Organic Ketchup may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic tomato paste
170g (about 3/4 cup) · Cento Organic Tomato Paste
Primary base that provides umami, thickness, and tomato flavor concentration
Filtered water
60g (1/4 cup) · Filtered tap water or spring water
Thins the tomato paste to proper ketchup consistency
Adds mild sweetness, color depth, and smoky undertones
Instructions
Step 1. Measure out 170g organic tomato paste into a medium mixing bowl. If using 6oz cans, you'll need about 1.4 cans worth - open 2 cans and measure precisely with a kitchen scale for accuracy. Tomato paste concentration varies by brand, so weighing ensures consistent results.
Step 2. Add 60g filtered water gradually while whisking the tomato paste. Start with half the water and whisk vigorously to create a smooth base, then add remaining water. This prevents lumps and creates the proper ketchup consistency - it should coat a spoon but flow smoothly.
Step 3. Measure 80g organic cane sugar using a kitchen scale (much more accurate than volume measurement for sugar). Add to the tomato mixture and whisk thoroughly for 2-3 minutes until completely dissolved. The mixture will look grainy initially but should become smooth as sugar dissolves.
Step 4. Add 25g organic white vinegar, 3g sea salt, 1g onion powder, 0.5g allspice, 0.3g ground cloves, 0.2g cayenne, and 0.5g paprika. For spices this small, use a precise scale or measure very conservatively with measuring spoons. Whisk everything together until completely uniform - spices should be evenly distributed with no visible clumps.
Step 5. Let the mixture rest at room temperature for 30 minutes to allow spices to hydrate and flavors to meld. This resting period is crucial - the spices will bloom and the overall flavor will become more integrated and rounded.
Step 6. Taste and adjust: add more salt if you want more savory depth, more sugar if too tart, more vinegar if you want more tang, or a tiny pinch more cayenne for heat. Make small adjustments - 0.5g at a time for salt/sugar, drops for vinegar. Mix well after each adjustment and let rest 5 minutes before tasting again.
Step 7. Transfer to clean glass jars or squeeze bottles. For best texture, you can blend the mixture with an immersion blender for 30-60 seconds if you prefer ultra-smooth ketchup, though this isn't necessary. Use immediately or refrigerate. The flavor will continue to develop over the first 24 hours as spices fully integrate.
Storage
Store in refrigerator for up to 6 weeks in airtight glass containers. No preservatives means shorter shelf life than commercial versions. Stir before each use as natural separation may occur. Freeze portions in ice cube trays for longer storage up to 6 months.
Cost Comparison
Cost per serving (homemade)$0.12
Cost per serving (store-bought)$0.28
Savings57%
Significant upfront investment in spices pays off quickly with bulk usage. After initial purchase, subsequent batches cost only about $1.20 each. Organic quality matches or exceeds commercial while eliminating packaging waste.