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.

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

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 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

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

#newyear2025 “ Replace store-bought foods with home made organics”Every year, Heinz Ketchup wins national taste tests with their traditional tomato ketchup, even against organic tomato ketchups, their own organic ketchup included.Our home made organic ketchup replaces their fructose sugar with wildflower honey.I use 3 pounds of organic Roma tomatoes to make 2 pounds of ketchup. I cannot quite get the same red color because I remove the tomato skins and seeds. But the home made ketchup is tasty.Do your own taste test. Buy a bottle of store bought Heinz ketchup and compare the taste every month.

A bit of the summer tomatoes taste in a jar for the winter. I love the thought of knowing this lovely sauce came from the tomatoes we grew in the garden. Makes me look forward to the seed sowing next season.

I think my family eats this meat sauce quite a bit ;Since it can be made with ketchup when you don't have tomato sauce, please try it out.Once you get the hang of it, it will be really easy.After adding the flour, make sure to continue cooking gently while stirring, until no longer powdery.After all of the ingredients have been added, if the heat is too high it will burn, so keep your eye on it as it simmers. Recipe by Ai no setsuyaku recipe

I don't use ketchup don't really care for it. Was hanging out with some of my family having a good time drinking and cooking made up some chicken sliders and my niece asked for BBQ. Having no ketchup in the house this is what we came up with

I was so surprised when my friend told me her way of making-simmered hamburger steaks, by just adding lots of ketchup! But they're really delicious. I had been using canned tomato sauce up until then...This not only tastes like a restaurant-quality dish, it's really easy to make too!Make the hamburgers with as much meat and vegetables as you like. You cover with a lid and stew, but make sure to take the lid off halfway through if you are using lots of water and check it. For 3 servings. Recipe by rokaroka