Ketchup is an American staple, and for good reason. It makes so many of our favorite foods better. Probably the most infamous condiment, containing very simple ingredients yet we rarely think to make it at home. The great thing about ketchup’s ingredients is it’s made using all pantry items, however it often contains high fructose corn syrup and isn’t made using organic ingredients. This recipe is made using all whole food plant based ingredients that will really give you an excuse to put ketchup on your ketchup.
I feel like we’re in a new wave of American cooking where we are taking these American classics but learning to make them from scratch and perhaps elevating them using fresher and better quality ingredients.
Tomatoes are one of those foods in which it is best to consume organic and organic tomato paste is so ready available. I find using a better quality tomato paste is not only healthier but contains so much more depth of flavor.
Adding in spices and aromatic herbs make this ketchup give this ketchup a savory edge. Depending on the dish you’re serving it with you can substitute rosemary for thyme or tarragon and make it really pop.
The herbs give this ketchup a really earthy flavor and I love adding it to veggie burgers!
There’s some debate that traditional ketchup is vegan given certain sugars can be made using animal bone derivatives so this recipe is not only vegan using maple syrup as a the sweetener but completely free of refined sugar.
- ¼ cup tomato paste
- 2 tbs lemon juice (can sub 2 tsp apple cider vinegar)
- 1 tbs maple syrup or raw honey
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp sea salt
- 1 tsp fresh rosemary, minced
- 1 garlic clove, minced (optional)
- In a small bowl, mix together all ingredients until smooth.
- Double or triple recipe to make more and store in the fridge in an airtight container for up to 5 days.
- Enjoy!
Homemade ketchup makes minutes to make and is so tasty you won’t want to go back to store bought ever again!
WHAT TO PAIR THESE FRIES WITH:
Restaurant Style Garlic Fries with vegan parm
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