Homemade Ketchup

Heinz ketchup? Disgusting. They should label it as “some semi-tomato juicy stuff with copious amounts of high fructose corn syrup,” which I certainly do not want to smear on my veggie burger, no thank you ma’am. Therefore, I took vegan grilling condiment matters into my own hands and adapted a much healthier, tastier, and actually-made-of-food version of ketchup. Choosing Raw also has a ketchup recipe using a mixture of sundried tomatoes and fresh cherry tomatoes which I’m dying to try.

Homemade Ketchup (Raw, Gluten Free, Soy Free, Nut Free, Oil Free)

Makes 1 cup.


  • 1 tube double-concentrated tomato paste (most are 5.3 oz…what a wierd size, no?)
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 tsp dried oregano
  • pinch of cumin
  • pinch of nutmeg
  • pinch of black pepper
  • 1/2 tsp minced garlic
  • 1/4 tsp Dijon mustard

Combine all ingredients in a bowl and mix together. Adapted from The New Laurel’s Kitchen cookbook.

Local Ingredients: None. Breaks your heart, doesn’t it? But hey, you let me know when your farmer’s market starts selling their own tomato paste, huh?


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