Ingredients
Equipment
Method
- Whisk the tomato paste and measured water in a bowl until completely smooth.
- Whisk in the 1 1/2 tablespoons maple syrup, cider vinegar, onion powder, garlic powder, salt and optional mustard and cloves.
- Taste. Add up to the remaining 1/2 tablespoon maple syrup if desired, or water 1 tablespoon at a time for a looser ketchup.
- For the gently cooked version, transfer to a small saucepan and simmer over low heat for 3–5 minutes, stirring often. Take care with splashes and do not let the thick sauce catch.
- Cool promptly, transfer to a clean covered container and refrigerate. Divide the finished batch into five equal portions for the stated serving basis.
Nutrition
Notes
Six-ounce batch: A 6-ounce can of tomato paste makes this small batch. Divide into five equal portions or measure your finished volume if you prefer a tablespoon-based portion.
Sweetness: The base nutrition uses 1 1/2 tablespoons maple syrup. The additional 1/2 tablespoon, extra water and optional spices change the final batch. Date paste has a different texture and still contains sugar; it is not a sugar-free replacement.
Flavor and texture: Start with the measured water, then add more by the tablespoon if needed. A little smoked paprika gives a smoky direction; a tiny pinch of cinnamon can replace cloves. Taste after each small addition.
Quick or simmered: The no-cook version takes about 5 minutes. Simmering adds 3–5 minutes and rounds the flavor; it can thicken the mixture. The listed total includes the simmered version.
Storage: Keep covered at 40°F (4°C) or colder and use within 3–4 days, or freeze small portions. This homemade ketchup is not a tested shelf-stable or canning recipe. Use clean utensils rather than dipping used food directly into the storage jar.
