For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 2 TBSP)Per Serving: 20 calories; 1g protein; 0 g fat, 5 g carbs (4.5 carbs: 1 protein)Recipe = 0 servings of vegetables, 0 servings of fruit (0 vegetable per serving, 0 fruit per serving)This recipe is from Holistically Engineered Grain Free Recipes and Healthy Living

I like that you can add more onions or garlic. Less salt or make it sodium free. The more natural foods we can consume, the better!

Trust me, this works. This ketchup is soo good, just as good as store bought if not better and you can control the sugar level. I hope you try out this recipe. You will not be disappointed.

We have a lot of great tasting tomatoes from Kumamoto and Kochi Prefectures at home which we usually make into oven-dried tomatoes or ketchup.This ketchup contains plenty of nutrients so try opening them up a jar in the winter when vegetables are hard to come by.The sweetness of this ketchup will vary depending on the sugar content of the tomatoes so please adjust the amounts of vinegar and sugar accordingly.If you prefer a chunkier ketchup then you don't have to blend the ingredients. Recipe by pogue

I love fresh tomatoes from my garden. Sometimes I get to many all at once. Canning homemade ketchup made a great gift.

I bought a 4 kilo box of tomatoes for a great price which was great, but my husband and I couldn't eat them all.The key is to purée the tomatoes so that you can't see the seeds or skins any more. If the skins bother you, you can peel the tomatoes by dunking them in boiling water briefly. Once the tomatoes are puréed, you just need to simmer them patiently. When the purée thickens, it may splatter, so set the heat to low. The ketchup is piping hot when it's packed into jars, so be careful not to burn yourself! Recipe by Fabiko

We live on a farm so we have lots of tomatoes. This ketchup is one way we use them up. Homemade ketchup has no preservatives, so you can give it to small children without worry. Serve homemade ketchup with your everyday meals to bring smiles to the dinner table.By blitzing it in a blender and then separating it, you can cut down on the time needed to evaporate the liquid. The liquid can by strained (optional) and used in many ways, so it's a waste to evaporate it! Recipe by lecker

I love making ketchup with a bunch of ripe tomatoes. This flavor is unforgettable.Step 6 is cooked over high heat. Please remove the scum carefully (There's no need to worry about burning at this stage.) It burns easily once you add the onions, so be careful then. The most important point is the amount of salt. Feel free to taste test after adding a teaspoon. Even if there's not enough salt, it won't really taste like anything. Recipe by commeline

No sugar, packed with lycopene, very high in vitamin A. A super healthy version of Catsup.

This will keep in the fridge for about a month. In the Philippines during WWII there was a shortage of tomatoes so bananas were abundant so this ketchup this originated there as a tomato ketchup substitute. This is what I was told.

I made this with what I had on hand ☆For the ground meat, you can use beef, pork or chicken. Choose any meat you like.Ketchup will evaporate when the heat is too high so be careful. If it happens, mix and add equal amounts of ketchup and water (as much as you need), and adjust the taste with salt, pepper and the Japanese Worcestershire-style sauce. Recipe by wmwmwmwmw