Heinz Ketchup contains highly processed high fructose corn syrup and corn syrup as the main sweeteners, plus vague 'natural flavoring' that could be synthetic. DIY organic ketchup eliminates these processed ingredients and provides superior nutrition with real organic tomatoes, unrefined coconut sugar, and apple cider vinegar with beneficial mother cultures.
Based on: Heinz Tomato Ketchup
· Makes approximately 30 servings
· Serving: 17g (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Heinz 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.
Ingredients
Organic tomato paste
400g (about 14 oz from 3 cans) · Hunt's Organic Tomato Paste 6 oz cans
Primary base providing concentrated tomato flavor and natural umami without pesticides or artificial preservatives
Provides the warm spice blend that gives ketchup its distinctive flavor profile - combines cinnamon, nutmeg, and clove notes
Filtered water
45-60ml (3-4 tablespoons) · Filtered tap water
Adjusts consistency to match commercial ketchup texture without adding chlorine or fluoride
Instructions
Step 1. Begin by measuring 400g (about 14 oz) of organic tomato paste from three 6 oz cans into a medium stainless steel or glass mixing bowl. The paste should be at room temperature for easier mixing. If straight from the refrigerator, let it sit for 15-20 minutes first.
Step 2. Add 60g (1/4 cup + 1 tablespoon) organic coconut sugar directly to the tomato paste. Using a wooden spoon or silicone spatula, work the coconut sugar into the paste thoroughly for 2-3 minutes until no granules remain visible. The mixture will become slightly lighter in color as the sugar incorporates.
Step 3. Measure 30ml (2 tablespoons) of organic apple cider vinegar and add it gradually while stirring constantly. The mixture will loosen significantly. Continue stirring for 1-2 minutes until completely smooth and uniform in texture.
Step 4. Add 8g (1.5 teaspoons) fine sea salt, 2g (1 teaspoon) organic onion powder, and 1g (1/2 teaspoon) organic allspice. Mix thoroughly for 2-3 minutes, ensuring all spices are completely distributed with no visible specks or clumps. The onion powder tends to clump, so break up any lumps with the back of your spoon.
Step 5. Gradually add 45ml (3 tablespoons) filtered water while mixing continuously. The ketchup should reach a pourable but thick consistency similar to commercial ketchup. If too thick, add water 1 teaspoon at a time until desired consistency is reached. If too thin, let it sit uncovered for 15-20 minutes to thicken naturally.
Step 6. Transfer the finished ketchup to clean glass jars or squeeze bottles. Let it rest at room temperature for 30 minutes, then refrigerate for at least 2 hours before first use to allow flavors to meld and develop. Taste and adjust salt or sweetness if needed after chilling.
Step 7. Store in airtight glass containers in the refrigerator for up to 3 weeks. Use 1 tablespoon (17g) per serving, same as commercial ketchup. Stir before each use as natural separation may occur without commercial emulsifiers.
Storage
Store in airtight glass containers in refrigerator for up to 3 weeks. Natural separation may occur - simply stir before use. Contains no preservatives, so do not store at room temperature after opening.
Cost Comparison
Cost per serving (homemade)$0.11
Cost per serving (store-bought)$0.13
Savings15%
While upfront ingredient costs are higher, bulk purchasing organic ingredients provides long-term savings and dramatically superior nutrition. Most ingredients will make 5-16 batches, making the per-serving cost highly economical over time.