Homemade Rosemary Ketchup
Servings: 20 servings
Calories:
Homemade Rosemary Ketchup is a clean, flavorful alternative to store-bought versions, made with tomato paste and sauce for rich depth without excess sugar (high-fructose corn syrup, cane sugar or corn syrup), oil, or preservatives. Infused with fragrant rosemary, it delivers a bold, savory taste using simple, wholesome ingredients. Enjoy a healthier, fresher condiment that enhances your favorite dishes with pure, homemade goodness.
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Equipment
- Medium sauce pan
Ingredients
- ½ cup tomato sauce no-salt or low-sodium
- 6 oz can tomato paste no-salt
- 3 tablespoons water
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup agave, or date paste
- 1 tablespoon minced fresh rosemary or 2 teaspoons dried rosemary adjust to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- pinch salt and pepper to taste
Instructions
- In a medium saucepan, combine the tomato sauce, tomato paste, water, apple cider vinegar, and maple syrup (or date paste) over medium heat. Stir well to combine.
- Add the onion powder, garlic powder, smoked paprika, and chopped rosemary to the saucepan. Stir until all ingredients are thoroughly mixed.
- Bring the mixture to a gentle simmer over medium-low heat. Let it simmer uncovered for about 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Taste and adjust seasoning with salt and pepper as needed. If you prefer a smoother texture, you can blend the ketchup with an immersion blender or regular blender until smooth.
- Allow the ketchup to cool completely before transferring it to a glass jar or airtight container. Store in the refrigerator for up to 2 weeks.
