Easy Homemade Ketchup Naturally Sweetened Minimalist Baker

However, we hadn’t perfected a homemade ketchup yet, so we got to work. We tested so many variations: tomato purée vs. tomato paste, fresh onion vs. dried onion, dates vs. maple syrup, and more. And amazing news: We cracked the code! This 1-pot homemade ketchup is so easy to make, fresh and bright with tomato flavor, and naturally sweetened with maple syrup. The result is a perfectly balanced tomato ketchup with tanginess, sweetness, and saltiness. Swoon! Perfect for all your burger and fry needs and beyond! Let us show you how it’s done!

Who Invented Ketchup?

It’s believed that the word ketchup originated from the Chinese word kê-tsiap. But the Ancient Chinese condiment was much different than the tomato-based product we’re familiar with today. It was a salty, fish-based condiment, and it spread from China through British trade routes and evolved greatly along the way. Versions included a wide range of ingredients like mushrooms, walnuts, lemons, plums, oysters, and even anchovies. So when did tomatoes come in? A Philadelphia scientist, James Mease, is credited with the invention of a tomato-based ketchup recipe in 1812. Soon after, in 1876, the famous Heinz brand introduced its version, adding vinegar for preservation. And today, ketchup is in 97 percent of US households, and Heinz sells over 650 million bottles each year! You can take a deeper dive into the history of this popular condiment here.

How to Make Ketchup

Our homemade, naturally sweetened (no high fructose corn syrup!) version involves simmering tomato purée (or crushed tomatoes) with vinegar, maple syrup, and spices. We prefer using a tomato product that contains just tomatoes because added citric acid can detract from the bright tomato flavor. For vinegars, we used white vinegar for its classic, pungent flavor but also included apple cider vinegar for its natural sweetness. Onion and garlic powders, salt, and allspice infuse the ketchup with even more flavor. Once thickened and cooled, it’s ready to use right away or store for later! It will keep in the refrigerator for two weeks but can also be frozen in an ice cube tray so it’s quick and easy to defrost a serving whenever you want one. We hope you LOVE this homemade ketchup! It’s:TangySweetBrightFreshVersatile& Classic! Keep it on hand for all your favorite ketchup-slathering needs. It’s perfect with French fries, vegan burgers, breakfast sausage, and beyond!