Catching Up With Ketchup

Pretty much all Western households have a bottle of ketchup in their fridge. Although it’s a staple condiment, I have never really thought that much about it until I recently went to visit my god-daughter at meal time – there was more ketchup on her plate than anything else! But what I found most interesting was that she would agree to have extra veg because it meant that she could justify having extra ketchup! And apparently, this is quite a normal scenario amongst kids.

Ketchup, I realize, is full of corn syrup and salt so is quite addictive. If you read the ingredients, corn syrup is often listed twice and some say this is a clever ploy to keep it from being the second ingredient further up the list.

I decided to have a go at making my own as I had an abundance of tomatoes left over from various food shoots. I am pretty pleased with my attempt and it tastes pretty good too! And I think everyone should take 20 minutes out of their week to make their own ketchup.

If you can introduce a non-refined sugar ketchup to your kids before they get a chance to get addicted to big brand ketchup, they will never accept the synthetic taste of shop bought. And eventually, they will be very grateful to you for keeping all that corn syrup out of their systems 🙂

The homemade version does not last for months on end, which is actually a good thing because it means no artificial additives or preservatives. My recipe below should last a week or so if you keep it in a jar or a capped squeezy bottle in your fridge.

homemade ketchup healthy ingredients for kids

HEALTHY HOMEMADE KETCHUP RECIPE

Ingredients:

420g tomatoes, roughly chopped
65g onion, diced
1 clove of garlic
2 dates, deseeded and chopped
2 Tbsp of cider vinegar
1 Tbsp of white vinegar
½ tsp salt
½ tsp Worcestershire sauce
¼ tsp dried thyme

Method:

  1. In a saucepan, heat all the ingredients together for 20-25 minutes.
  2. Blend the mixture together until smooth.
  3. Sieve the mixture to get rid of any remaining bits.
  4. Blend a second time.
  5. Let it cool and place in a storage container. It’s so easy!

I used fresh tomatoes as mentioned but drained tinned tomatoes are also fine and will give you a darker red colour. Enjoy.

 

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