Classically loved, this Veggie Ketchup is easy to make and full of veggies!
Homemade ketchup is one of those things one might not think to make themselves. However, it is one of the easiest homemade pantry staples there is. Not only can you control the ingredients, you can control the flavor. If you and your kids eat a lot of ketchup, I'm sure it'd be nice to know exactly what's in your favorite condiment.
My ketchup recipe has a extra bonus because there are lot's of hidden vegetables. Carrots and zucchini add nutrition, of course, and are not detectable by little ones. Add as much veggies as you want, up to about 1 cup of each. The whole point for me was to make a ketchup that was traditional in taste but had a little extra going for it with nutrition. To even further healthify this ketchup, use honey as your sweetener, to taste.
This ketchup is great with my Cornflake Chicken Nuggets, on top of meatloaf, or even made into homemade thousand island dressing.
Makes 2 large jars
Recipe adapted from AllRecipes
- 2 (28 oz) cans crushed tomatoes
- 1/2 cup water
- 1/2 to 1 cup grated/finely diced carrot (about 1-3 large carrots)
- 1/2 to 1 cup grated/finely diced zucchini (about 1-2 small zucchinis)
- 1/3 cup grated/finely diced onion (about 1/2 small onion)
- 1 garlic clove, minced
- 3/4 cup white vinegar
- 2/3 cup white sugar
- 1 3/4 teaspoons salt, or to taste
- 1/4 teaspoon ground pepper, or to taste
- 1/8 teaspoon celery seed
- 1/8 teaspoon ground cloves
- 1/8 teaspoon dried mustard powder
- 2 tablespoons olive or coconut oil
Heat a large saucepan over medium-high heat and add oil until sizzling. Stir in carrot, zucchini and onion and cook until soft. Add garlic and cook 30 seconds.
Stir tomatoes, sugar, and vinegar in to the vegetable mixture. Season with salt, pepper, celery seed, cloves, and mustard powder. Simmer, uncovered, on low heat until thick, about 30 to 45 minutes, or up to 1 hour. Stir occasionally. Cool to room temperature before blending in a blender or food processor, in batches, until smooth. Store in a air tight jar (preferably glass) in the refrigerator for up to 1 week or freeze in a freezer safe container for up to 3 months.