I ran out of my unsweetened ketchup a few days ago, which makes it hard to eat my lovely kabocha fries. Instead of paying another $5 for another measly bottle, I decided to make my own with an 89 cent can of tomato paste. Sagan suggested this, and I’m so glad I tried it.
I really can’t get enough of this ketchup. It’s awesome. It has a lot of spices in it, and they really make it great. Bobby kept stealing some to have on his rice (it was that good). The spices I used are very interchangeable – just use whatever you like, and use as much or as little as you want!
Maggie’s Homemade Ketchup
- 1 6-ounce can of tomato paste (I used Trader Joe’s organic)
- 1/4 to 3/4 cup water (I used close to 3/4 cup; just depends on how thick you like it)
- 2 tablespoons apple cider vinegar
- NOTE – the following spices are all up to YOU and YOUR preferences
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cumin
- 1.5 teaspoons spice mix (sea salt, garlic powder, black pepper, onion) – I like to use a lot.
- Mix everything together. Add more water until it’s the right consistency for you. My tomato paste was very thick, so I added a lot of water.
- Optional – add sugar (up to 1/4 cup or so). I’m trying to stay away from sugar.
EAT! With kabocha (pumpkin) fries is my favorite way to do so. What’s your favorite thing to have ketchup on? Do you like it sweetened or unsweetened?