Tomato Ketchup

From: KatMcC

On Jul 30, 2009

I used this recipe when I was making another and didn't have ketchup. It worked ok, but I wouldn't use it on my burger. I only used 2 ounces of vinegar since most people said 6 ounces was too much. Texture wasn't quite right either. It's good in a pinch though. Thanks for the reicpe.

From: Food Intolerances Cook

On Jul 10, 2009

I made this today. It was very good. I used the suggestion of 3 oz of water and 3 oz of vinegar but it was still too strong for me. I ended up doubling to fix it. So in the future I'll use 1.5 oz (3 T) or less. and the rest with water (1/2 c. + 1 T.). I didn't use onion powder/garlic as I didn't think it was necessary and it sometimes bothers me. I didn't have allspice so I didn't use it either. Still, a very good recipe. It doesn't really need to simmer so long, a few mins or less, just enough to combine. Oh, and I used about 3/4-1 t. stevia powder in it, adjust to your preference.

From: yogi

On May 25, 2005

This turned out very well and was quick and easy. I'm not sure how it compares to regular ketchup flavor (I don't use it) but I love the tomato and vinegar tang of this stuff. After storing it in the frig, it does get pretty thick but I really like it that way. You've saved me a lot of money with this recipe. I used organic tomato paste, stevia for sweetener, and skipped the allspice because I didn't have any. Now I don't have to spend big bucks on the "specialty" organic ketchups that cost so much. Thank you!

From: Rube2112

On Mar 30, 2006

A good recipe to start with but when comparing this to ketchup bought in a store this has WAY too much vinegar. I have made this recipe as written and also with the following change: Use 3 ounces of vinegar and 3 ounces of water instead of 6 ounces of vinegar. Robb