Tomato Ketchup


2 3⁄4 cups home canned tomato puree or 2 cans (10 3⁄4 oz) plain tomato puree

1/8  teaspoon all spice

1⁄4 teaspoon cinnamon 1⁄2 teaspoon dry mustard

 1/8  to 1⁄4 teaspoon Organic Stevia Extract Powder

1⁄2 teaspoon salt

1⁄4 teaspoon onion powder

1/8  teaspoon garlic powder

2 tablespoons apple cider vinegar


Homemade tomato puree needs to be as thick as store bought applesauce. If yours is too thin, simmer over low heat to reduce before measuring. Mix all ingredients in a medium saucepan. Stir over moderate heat a few minutes until mixture bubbles up. Reduce heat to low and cover with a lid in a tilted position, allowing steam to escape. Continue to cook and stir occasionally for 30 to 45 minutes or to thicken as desired. Pour into a pint jar and cool to room temperature.

Cover and refrigerate. Use within 2 weeks. ® Ketchup may also be frozen.


Yields 2 cups