Live Real. Eat Real.

Make Ahead Monday: Ketchup

It’s the beginning of another work week, so that mean it’s time for…

So come, y’all – link up your recipes that can be made ahead using the Mr. Linky widget thingie down at the bottom.  (Not that I’m begging or anything, but…please.  PLEASE.)

We’ve had our grandson, The G Man, since last Thursday while his mom took a much-needed break in Las Vegas, so this week I’m posting all real food “kid friendly” recipes.  And what is more kid friendly than that childhood staple, Ketchup?

We’re not big ketchup lovers, so when we went to an all real-food diet, we pretty much stopped eating it.  I discovered, though, that 2-year-old boys are far more likely to eat the protein on their plate if they have something to dip it in.  I keep a jar of Maple Barbecue Sauce in the fridge at all times (it’s really the only condiment The Young One will eat), but worried that it might be a tad on the spicy side for a toddler palate.  Besides, what kind of kitchen doesn’t contain ketchup?  And what kind of grandma doesn’t serve it?

So I made some.

And it is marvelous.

This recipe makes a ton, but will keep in the fridge for up to a month.  It really is superior to any commercial ketchup, although because I ran it through my aging Cuisinart food processor, it is not as smooth as a commercial ketchup (a good quality blender would solve that problem – have I mentioned I lust for a Vitamix?)  It was a big hit, too – The G Man gave it an enthusiastic two thumbs up…and in…and around…and over…and under…

It also is apparently quite the fashion statement.



32 (2 tablespoon) servings or 1 quart

2 tablespoons lard or butter
1 medium onion, finely chopped
1 clove garlic, minced
4 cups tomato sauce
1/2 cup coconut sugar
1/4 cup apple cider vinegar
6 ounce tomato paste
1 teaspoon kosher salt
1/2 teaspoon prepared mustard
1/8 teaspoon ground cloves
1/4 teaspoon allspice
pinch cayenne pepper

Melt lard or butter in a medium saucepan over medium heat. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and cook 1 minute longer. Add the tomato sauce, coconut sugar, apple cider vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 to 45 minutes, or until the consistency of ketchup.

Using an immersion blender, food processor or blender, puree the mixture, in batches if necessary, until smooth.

Adjust seasonings if needed. Can be refrigerated for up to 1 month.

Nutrition (per serving): 34 calories, <1g total fat, <1mg cholesterol, 68.5mg sodium, 175.2mg potassium, 5.9g carbohydrates, <1g fiber, 4.2g sugar, <1g protein.

Printable version (requires Adobe Reader)


Be says:

I’m not sure anything is too spicy for G – he was nomming on the chicken fingers I squirted with Tapatio sauce. As for the Young One, he’s eating ketchup on his sandwich today – I guess we’ll see.

Hey Jan! I am not sure if the brown sugar in my recipe consititues as a “refined” ingredient, but here is my recipe for a more grown-up version:

My son thinks that ketchup is a requirement for almost everything. Eggs, a dipping sauce, etc. He is also a maple syrup freak as well. Go figure.

As soon as John sees this recipe, he will throw away the organic stuff we’ve been buying. 🙂

And I will be stalking this site all week for the kid-friendlies!

Lisa says:

Let’s have a recipe for wholesome A1 sauce! Thank you! You are a genius or I wouldn’t ask!

Pseudo says:

I did not know about Make Ahead Mondays….. I will try and join next week. I almost always cook a big meal on Sunday that can be leftovers at the beginning of the week….. My problem is i cook by whim and instinct and not recipes, so I have to pay attention to proportion to post.

Ali says:

Are you able to find coconut sugar locally? Are there other natural sweeteners I could use instead? I have been unable to locate any in my area.

Patty says:

I made a spicy version similar to yours a couple of weeks ago and was really pleased with it. Even Ron, who has a bit of a sweet tooth, says he likes it better than the Annie’s organic!

MamaBadger says:

Ahhh, ok, this might be a step too far for me. Like Jen, I just use the most natural one I can find without HFC. In the quantities they eat it, though, this recipe would probably be cheaper… It’s not a condiment in our house, it’s a food group. Reagan would be proud.

Michele says:

I eat no ketchup and the boys only eat it on french fries that I rarely make so it would have to last more than a month. Like Pseudo, I’m a whim and instinct cook but I too will try to have something for next week.

What is it with boys and ketchup? It’s in their DNA I think!

Andrea says:

Linked a great make ahead breakfast recipe for Prosciutto and Spinach Egg Cups!

I think I’ll have to try my hand at that – Little Dude goes through ketchup lilke nobody’s business. When he’s done eating whatever he’s dipping into it, he’ll lick the rest of the ketchup up!!

[…] salt 2 pounds large shrimp, shelled and veined (about 30) 1/2 cup chili sauce 1/2 cup ketchup 3 tablespoons freshly grated horseradish 2 teaspoons fresh lemon juice 1/2 teaspoon Worcestershire […]

[…] 1/4 cup ketchup […]

Onion Rings says:

[…] them up with some homemade ketchup and I promise you won’t be sorry! Onion […]

[…] that I’d know anything about that (ahem) – this is perfect with a generous serving of homemade ketchup.  […]

Denise Menard says:

Can I replace the lard/butter w/ coconut oil?

Jan says:

You betcha!

[…] top would take more time in the evening than I cared for, especially since I had plans to make ketchup.  So out came the pressure cooker again, and the newly-made ketchup went into a sauce that went on […]

[…] because Papa hasn’t taught him how to spit them yet”), zucchini fritters with homemade ketchup, and this […]

Leave a Reply

Your email address will not be published. Required fields are marked *


From the blog