Making your own Sugar Free Ketchup is super-easy. This recipe is delicious, healthy and tastes surprisingly sweet. Move over, Heinz!
Darling, would you like a spoonful of sugar with your chips?
Shop-bought ketchup. Friends, most varieties have one teaspoon of sugar per serving! And do you ever eat your burger with just one serving of ketchup? On goes another dollop half way through, then one more on the plate for the chips. Once you’re at it…
The solution is simple: At home, just make it yourself. My Sugar Free Ketchup recipe is dead easy and tastes much better than your old Heinz. As tomatoes already have lots of natural sugar in them, home-made ketchup tastes sweet without having to add anything other than spices.
All truly great restaurants make their own ketchup, by the way. They don’t just fill it into a pretty jar. You know that moment when you take the first bite and think, wow, that tastes kind of different, special, amazing, actually? The tell-tale sign of home-made ketchup.
Ready for some ketchup facts?
- The first recorded ke-tchup recipe was from China in 544 A.D. It called for the bladder, stomach and intestines of a yellow fish, shark and mullet to be mixed in a jar with plenty of salt and put out into the sun for 20 days.
- By the time British settlers in Fuji discovered ketchup, the recipe had been simplified into a pungent liquid made out of salted and fermented anchovies. Basically, it was fish sauce.
- Early versions of western ketchup were made out of shallots, oysters, walnuts (Jane Austen’s favourite) or even mushrooms, famously found in Beeton’s Book of Household Management that first reached the open public in 1861. The recipe requires mushrooms, salt, pepper, allspice and brandy.
- The first known written recipe for ketchup involving tomatoes was created by the horticulturist James Mease of Philadelphia in 1812. He called tomatoes “love apples”.
- Because of its acidity, ketchup can be used to actually polish metal or silverware.
I could go on, I’m sure you know that.
Let me just add this: All it takes to make your very own Sugar Free Ketchup is a tin of tomatoes, a few spices that you can play around with and adjust and an alarm set to 30 minutes so you know when to take the pot off the stove. There you go. The best things are so simple!
For those of you who like to look, read and eat rather than make – there is one great sugar free ketchup brand I can recommend: Stoffel’s, a boutique London company, makes ketchup with and without chilli as well as a lovely barbecue sauce.
- 1 400g tin good quality chopped tomatoes or passata (just tomatoes!)
- 3 tbsp vinegar (I use red wine vinegar)
- 1 garlic clove, mashed
- ¼ tsp dijon mustard
- ¼ tsp onion powder
- 1 pinch ground allspice
- 1 pinch cinnamon
- salt and pepper, to taste
- Combine all ingredients, cook on a low heat for 30 minutes.
- Stir frequently until sauce thickens.
- If necessary, blend with a stick blender until smooth
- Can be stored in an airtight container in the fridge for circa 2 weeks.