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!

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

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.

I saw a recipe in a magazine a while back and re-arranged it to make this one. It's really delicious and loved by everyone I know! The flavours from the sauce match so well with the greens below. Please feel free to try this at home!It's ok to stir-fry the chicken and onion separately and combine them afterwards. Recipe by Puuusagi

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.

#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.