Heinz ketchup contains high fructose corn syrup and corn syrup as the primary sweeteners, plus artificial natural flavoring - all highly processed ingredients. Fortunately, it contains no seed oils. This organic DIY version replaces the corn-based sweeteners with pure organic honey and uses real spices instead of artificial flavoring, while delivering the same tangy-sweet ketchup taste.
Based on: Tomato Ketchup
· Makes approximately 48 servings (equivalent to 3 standard ketchup bottles)
· Serving: 1 tablespoon (17g)
Why This Recipe is Seed Oil Free
Commercial Tomato Ketchup 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 may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic tomato paste
680g (24 oz, or 4 cans of 6 oz each) · Muir Glen Organic Tomato Paste
Primary base providing rich tomato flavor and thick consistency
Organic apple cider vinegar
120ml (1/2 cup) · Bragg Organic Raw Apple Cider Vinegar
Provides the signature tangy acidity that balances the sweetness
Organic honey
160g (1/2 cup) · Nature Nate's 100% Pure Raw Organic Honey
Natural sweetener replacing high fructose corn syrup and corn syrup
Unrefined sea salt
8g (1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances all flavors and provides necessary sodium content
Organic allspice
2g (1 teaspoon) · Simply Organic Ground Allspice
Traditional ketchup spice providing warm, complex flavor notes
Organic onion powder
3g (1.5 teaspoons) · Simply Organic Onion Powder
Adds savory depth without visible onion pieces
Organic garlic powder
1g (1/2 teaspoon) · Simply Organic Garlic Powder
Provides subtle umami and complexity that rounds out the flavor profile
Organic citric acid
1g (1/4 teaspoon) · Anthony's Organic Citric Acid
Natural preservative and flavor enhancer that adds brightness
Instructions
Step 1. Combine the tomato paste (680g) with the apple cider vinegar (120ml) in a medium heavy-bottomed saucepan. Whisk vigorously for 2-3 minutes until completely smooth - tomato paste can be stubborn and will form lumps if not properly incorporated. The mixture should have no visible streaks or chunks.
Step 2. Add the honey (160g) and whisk again until fully dissolved, about 2 minutes. The honey will initially resist mixing but will incorporate as you continue whisking. This step is crucial because undissolved honey creates sweet spots in the final ketchup.
Step 3. Add all the dry seasonings: salt (8g), allspice (2g), onion powder (3g), garlic powder (1g), and citric acid (1g). Whisk thoroughly for 1-2 minutes to ensure even distribution - spice powders tend to clump together if not properly dispersed. Taste and adjust salt if needed.
Step 4. Place the saucepan over medium-low heat and cook, stirring frequently with a wooden spoon, for 15-20 minutes. The mixture will bubble gently and gradually thicken to a proper ketchup consistency. Stir every 2-3 minutes to prevent sticking and ensure even cooking. The ketchup is ready when it coats the back of a spoon and doesn't immediately run off.
Step 5. Remove from heat and let cool for 10 minutes, then taste and adjust seasonings. The flavor will concentrate as it cools. If too thick, whisk in 1-2 tablespoons of additional vinegar. If too thin, return to low heat for 5 more minutes.
Step 6. Transfer to sterilized glass jars or squeeze bottles while still warm. Leave 1/2 inch headspace if using jars. Cool completely before refrigerating. Use 1 tablespoon (17g) per serving, exactly like commercial ketchup. The homemade version may be slightly thicker than store-bought but will thin when warmed.
Storage
Store in refrigerator for up to 6 months in sealed glass containers. No preservatives means shorter shelf life than commercial versions, but the vinegar and citric acid provide natural preservation. Always use clean utensils when serving to prevent contamination.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.08
Savings-188%
The DIY version costs more per serving due to premium organic ingredients, but delivers superior nutrition without corn syrup, artificial flavoring, or preservatives. The upfront investment pays off through bulk buying - subsequent batches cost only $2.50 each since spices and vinegar last for multiple batches.