Sugar-Free Homemade Ketchup (Heinz Ketchup Copycat) Recipe

#SugarFreeSeptember: 30 days of sugar-free recipes

A homemade, sugar-free, low carb, vegan, and gluten free ketchup recipe that tastes just like the real thing (for Heinz fans like myself)! Made with zero sweeteners and simple ingredients, this delicious ketchup is just as healthy as it is tasty!

Move aside Heinz ketchup, you’ve got competition!

Have you ever been eating low sugar, keto, or low carb and found yourself really missing ketchup, only to spend what seems like hours scouring shop aisle for a sugar-free ketchup that doesn't contain some weird artificial sugar replacement?

Well, look no longer!

Today’s recipe is for a quick prep, easy to make and simple ingredient Sugar-Free Ketchup that tastes just like Heinz ketchup and is surprisingly sweet.

This sugar-free ketchup recipe is perfect for day 11 of my sugar-free September recipe challenge, as ketchup is my fave condiment in the whole world!

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In case you don’t already know, this month I’m sharing 1 awesome no-sugar recipe every day for the whole 30 days of September (while also eating no sugar myself) - nice, right?!

I’m pretty sure that ketchup is 90% of the world’s favourite condiment (as I love hyperbole) - I sure can’t get enough of it - I even eat it on my breakfast pancakes!

Ketchup was one of the first sugar free recipes I started working on when I began reducing sugar in my diet and going on no sugar cleanses because I just had to have it.

With all the times I have now made it, I know that I have really got the recipe for this sugar-free ketchup 100% perfect and down to a fine art, and I’m so ready to share this recipe with you! Who doesn't love ketchup?

You can spend ages searching and searching for a ketchup at local stores that is sugar free, tasty, and that doesn't contain some strange sweeter but never find one. And that’s the genius of making at home yourself - you have 100% control of every single thing that goes into your sweet tomato sauce.

For example, maybe you do find a ketchup that’s sugar free, but it turns out that it’s sweetened by sucralose, which is a chemically modified artificial sweetener that (pending more testing) can potentially increase blood glucose and insulin levels.

And of course, the bad thing about average ketchup is that most of the time it’s like eating spoonfuls of sugar on your french fries. Take for example, 1 tbsp of everyone's favourite Heinz Squeeze Tomato Ketchup: that itty bitty spoonful contains 4g sugar and contains high fructose corn syrup, corn syrup, and natural flavorings - all of which don’t sound very appetizing, do they?

This is why you should just make your own, and I'm so glad you are!

My recipe takes a little bit more time to make than some others, but it’s well worth it for that thick rich ketchup texture! This ketchup recipe has no sugar because the tomato paste already contains quite a bit of natural sugar - just like tomatoes in general when compared to other whole veggies. Done the right way like in my ketchup it will taste sweet without any sugar or even stevia!

The best part is that this sugar-free ketchup still tastes just like that iconic ketchup - sweet, vinegary, and not too tomatoey flavor! A perfect balance of sweetness and sharp acidity - just lovely!

Plus, it’s vegan, low carb! All you’ve gotta do is let it simmer, wait for it to thicken and reduce, blend it and boom a delicious sugar-free ketchup!

It will keep for at least a week in the fridge and if it separates a bit just give it a stir.

Just a little warning: this ketchup smells so good that spoon dipping maybe necessary while it’s cooking, just be careful to let your spoonful cool down a bit!

With all of that said, here’s your recipe!

Sugar-Free Homemade Ketchup (Heinz Ketchup Copycat) Recipe

🖨️ [PRINT THIS RECIPE]

Isabelle McKenzie | Sept 9th 2019

• prep time: 5 mins
• cook time: 60 mins
• total time: 65 mins

Servings: 30

INGREDIENTS:

• 12 oz tomato paste

• 16 oz tomato puree

• 1 tbsp olive oil

• 2 tsp salt

• 1 onion, minced

• 1/2 tsp mustard

• 1/3 tsp cloves

• 1 tsp oregano

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• pepper, to taste

• 3 cloves garlic, mashed and minced

• 1/3 cup apple cider vinegar

• 1/3 cup red wine or balsamic vinegar

HOW TO MAKE IT:

1. Heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant. Add onion and salt, and cook until onion is softened. Pour in vinegars and bring to a boil. Add the tomato and tomato paste, and bring to another boil, stirring frequently.

2. Add in the rest of the ingredients, stir well and reduce heat to medium-low. Bring to a gentle simmer, and let cook, uncovered, until desired thickness is reached, stirring occasionally. I cooked mine for about an hour, though if I had time I would have let it reduce further. It depends on the size on the pot you’re using. Taste the sauce to make sure you’re happy with the flavour, and then remove from heat and let cool about 20 minutes.

3. Add the sauce to a blender, and blend until smooth. This ketchup will last for about 2 weeks in the fridge (if you haven’t eaten it all by then). Makes about 2 cups.

Nutrition:

• Serving: 1 oz
• Fat: 0.6g
• Calories: 24

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If you give this recipe a go, don’t forget to tag me on Instagram @itsisabellem and using hashtag #sugarfreeseptember

Happy cooking!

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