DIY Ketchup (Tomato Sauce) Recipe

You can use substitutes in place of all of the sugar sources for a diabetic-friendly version. Leave out the salt (and check the sodium content of your spices!) to keep down the sodium levels. Add cayenne or hot sauce to kick it up!

While fresh tomatoes stewing for hours may give you the ketchup-y goodness you prefer, using tomato paste both speeds up the process, and gives you an option when tomatoes aren't in season. Of course, if you've still got loads of tomatoes that you canned last season, then you're all set!


  • 2 (6 ounce/150g) cans tomato paste
  • 1/2 cup white vinegar
  • 4 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 teaspoon allspice
  • 1 teaspoon salt
  • 1 teaspoon molasses
  • 1 teaspoon agave nectar
  • 2 1/2 cups water

    I used agave and molasses because I had them in my cupboard. You could leave them out altogether, or swap one for the other. Turns out agave nectar isn't all it's cracked up to be! (see comments below) Just try out what you have in store. Taste and adjust as you go along!

  • Throw everything in a pot and simmer over low heat for 2 hours, or until it reaches ketchup consistency.
  • Once it starts to bubble, you'll want to cover the pot to prevent splashes.
  • You can jar the ketchup as you would anything else, and the heat creates a good seal.

    I keep in the fridge, and frankly, it's never around long enough for me to find out how long it lasts. Seriously, this recipe is SO GOOD and SO EASY, that you'll never even think about going back to store bought.

    Based on this Instructable by

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