We may not associate ketchup with being a really-bad-for-us junk food, but it absolutely is. Just 3 tablespoons of the stuff has 570mg of sodium and 12 grams of sugar. I don’t know about you, but I ‘d rather save the sugar intake so I can have dessert!
Healthy Homemade Ketchup
Makes about 12 ounces
3/4 cup tomato puree
6 ounces baby carrots
3/4 cup water
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon brown sugar
1/4 teaspoon salt
Steam carrots for about 15-20 minutes. Once cooked thoroughly, pulse in food processor or blender for about 2 minutes. When finished, the carrots’ consistency should be a very smooth puree.
Combine all ingredients into a saucepan on medium-high heat. Stir continually until brought to a boil. Reduce heat to a low simmer and allow to reduce for about 15 minutes.
Allow to cool before serving. Ketchup can be stored in refrigerator for up to five days in an air-tight container.
If you like the chalkboard kitchen canisters pictured above, here’s how I made them.