Because homemade is always better.
If you read my personal update from the other day, you know (among other things) that I am cutting my sugar intake to next-to-nothing. But… I like ketchup on my eggs. Since I have given up bread (for the time being) that means no plain over-easy egg on a slice of toast for breakfast. Now… I am having scrambled eggs with dill. And ketchup. Because I like ketchup on my scrambled eggs. (Don’t you “eeewwwwww” me, I’ll have none of it!)
So… ketchup. Loaded with sugar, HFCS or with fake sugar.
All these option suck more than a hoover in a mansion.
So, I made my OWN ketchup, thank-you-very-much. And, now, I’m giving the recipe to YOU, my fantastic people. (Can I call you Bon-ites? Or Bonnites. See that? I’m claiming you as mine, because you’re awesome and I love you.)
This recipe will make ~14-16 oz depending on how much you reduce. Which is enough to fill 1 glass jar (like the one pictured above.)
Ingredients:
- 6 oz (1 can) tomato paste
- 1/4 cup balsamic vinegar (balsamic is important, I’ll explain later.)
- 1 Tbsp Splenda brown or regular brown sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp all spice
- 1.25 cups water
Methods:
- Place all ingredients into a pan (this pan MUST have a cover. You’ll thank me later)
- DO NOT TURN ON STOVE
- Whisk until mixed
- Turn on burner to a low setting and bring to a simmer. (This will cause the ketchup to splatter. A lot. Like… a REAL LOT. Keep your lid on!!)
- If you want to check it for flavor or to stir it so it doesn’t burn: take pan OFF THE BURNER, swirl (with cover still on) until the bubbling stops, remove lid, whisk, replace lid and place back onto burner.
- simmer for about 1 hour and pour into bottle. If you cap it and stick it into the fridge it will seal itself. Huzzah.
So, why balsamic vinegar? If you want to reduce the sugar in your ketchup, balsamic vinegar lends a hint of sweetness all on its own, which is fabulous. The sugar I used is reduced, but you can take it down even further, if you want or add no sugar at all (which will be what I try next.)
This recipe gives you ketchup with a calorie count of about 9 and less than 1g of sugar per serving. How sweet is that?

