Love it or loath it if you have kids tomato ketchup is likely to feature in your life.
But have you ever thought about making your own? Not only does it taste better and is better for you it will also save you money. You’ll also avoid some weird and wonderful processed ingredients in the shop bought ketchups (often including gluten) and always a ton of sugar.
This recipe is super easy with only 4 ingredients and you can make it in just 10 minutes.
Most importantly this ketchup is preferred by my kids and other half to the big brand beginning with H. Which after trying healthier alternative ketchups, all previously rejected is a big feat in itself.
Made simply using passata, I use organic (and yes its still cheaper than regular ketchup) as tomatoes are right at the top of the EWG’s dirty dozen (fruit and veg to prioritise buying organic).
MORE! MORE! MORE! … the 99% reliable response of every child when they come into contact with the red stuff. Often used as a ‘secret ingredient’ in children’s cooking – for a very good reason.
I (sadly) remember reading an interview with Rupert Perry Jones (swoon) in which he mentioned his kids went crazy for his bolognaise and it was all down to his ‘secret ingredient’ (ketchup). So I thought I’d try it. I wasn’t a fan but surprise, surprise my kids were.
The main reason kids love the red stuff is the sugar content, which is incredibly high, addictive and pretty f’dup for our longterm health and short term happiness.
Every parent has experienced the large sugar ingestion = massive melt down /tantrum phenomenon (deep joy!).
Of course not all testing behaviour can be blamed on sugar, but try cutting it down and see how much your’s and your kids life becomes easier. Trust me I’ve tested this theory many, many times.
Not that I have angelic children, nor would I want to, childhood is about pushing boundaries, but sometimes it’s really helpful to be able to circumnavigate melt downs and save a few grey hairs!
This ketchup isn’t laden with sugar but its still perfectly sweet, thanks to a little dash of raw honey, which you only need a little of and is much better for us than refined sugar – see the many reasons here.
To make this ketchup really thick and truly ketchup you need to embrace your inner chef and not worry about making a mess. This will happen but it’s small in the grand of schemes and so worth it.
10 MINUTE TOMATO KETCHUP
Refined sugar free, gluten free, full of natural nutrients and vitamins this ketchup keeps on giving.
A delicious nutritious ketchup, you can make in minutes and will not only taste better than any shop bought variety but is healthier too.
- 1000g x Passata (ideally organic)
- 2 x tablespoons of Apple Cider Vinegar (I use this one)
- 1. 5 tablespoons of raw honey
- A pinch of good quality sea or himalayan salt (I use Maldon sea salt)
- Place your passata in a large pan and add the apple cider vinegar and heat on a high heat, so that it spits a little for 10 minutes stirring occasionally. Remember this will make a mess!
- Add the honey and salt check the thickness and heat for minute or too more at a high heat if you’d like the consistency thicker
- Leave to cool and decant into a bottle or jar. Enjoy!
Notes: This tomato ketchup will keep well in an air tight jar or bottle with lid for up to 2 weeks in a fridge.