This Heinz organic ketchup is already surprisingly clean with no seed oils, but contains 'natural flavoring' which we'll replace with specific organic spices like garlic powder, allspice, and paprika. DIY version eliminates mystery ingredients and allows control over sweetness level.
Based on: Tomato ketchup, tomato
· Makes approximately 30 servings (2.25 cups)
· Serving: 1 tablespoon (17g)
Why This Recipe is Seed Oil Free
Commercial Tomato ketchup, tomato 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.
The original Tomato ketchup, tomato may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic tomato paste
300g (about 1.25 cups from two 6oz cans) · Muir Glen Organic Tomato Paste
Primary base that provides the rich tomato flavor and body of the ketchup
Organic white vinegar
75ml (5 tablespoons) · Spectrum Organic White Distilled Vinegar
Provides the characteristic tangy acidity that balances the sweetness
Sweetens and balances the acidity while providing the familiar ketchup flavor profile
Unrefined sea salt
6g (1 teaspoon) · Redmond Real Salt
Enhances flavor and provides the sodium content matching commercial ketchup
Organic onion powder
3g (1 teaspoon) · Simply Organic Onion Powder
Adds savory depth and umami complexity to the flavor base
Organic garlic powder
1g (1/4 teaspoon) · Simply Organic Garlic Powder
Part of the natural flavoring blend, adds aromatic depth
Organic allspice
0.5g (1/8 teaspoon) · Simply Organic Allspice
Traditional ketchup spice that provides warm, complex notes
Organic paprika
0.5g (1/8 teaspoon) · Simply Organic Paprika
Adds mild pepper notes and enhances the red color naturally
Instructions
Step 1. In a heavy-bottomed saucepan, combine 300g (1.25 cups) organic tomato paste with 75ml (5 tablespoons) organic white vinegar. Whisk thoroughly for 2-3 minutes until completely smooth - tomato paste can be thick and stubborn, so patience here prevents lumps later.
Step 2. Add 60g (1/4 cup + 1 tablespoon) organic sugar, 6g (1 teaspoon) sea salt, 3g (1 teaspoon) onion powder, 1g (1/4 teaspoon) garlic powder, 0.5g (1/8 teaspoon) allspice, and 0.5g (1/8 teaspoon) paprika. Whisk again until all dry ingredients are evenly distributed - spices can clump if not mixed properly.
Step 3. Add 100-150ml (about 1/2 cup) of water gradually while whisking to achieve a pourable but thick consistency. The mixture should coat the back of a spoon but still flow smoothly when stirred. Don't add all the water at once as you can always thin more but can't thicken easily.
Step 4. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent scorching. Reduce heat to low and continue simmering for 15-20 minutes, stirring every 2-3 minutes. The ketchup will thicken and darken slightly as it cooks.
Step 5. Taste and adjust: add more vinegar for tang, sugar for sweetness, or salt for depth. The flavors will meld and concentrate as it cooks. Remove from heat when it reaches the consistency of commercial ketchup - it should pour slowly but smoothly.
Step 6. Let cool completely before transferring to clean glass jars or squeeze bottles. For smooth texture, you can blend with an immersion blender after cooling if desired. Store covered in refrigerator for up to 3 months. Use 1 tablespoon (17g) per serving, just like commercial ketchup.
Storage
Store in refrigerator in airtight glass containers for up to 3 months. No preservatives means shorter shelf life than commercial versions, but maintains peak flavor. Stir before using as natural separation may occur.
Cost Comparison
Cost per serving (homemade)$0.14
Cost per serving (store-bought)$0.28
Savings50%
Higher upfront cost for organic ingredients pays off quickly. Bulk spice purchases serve many batches. Quality control and no mystery 'natural flavoring' justify the investment.