Homemade Ketchup


Once upon a time, every American cook had a personal recipe for ketchup. This recipe, from VT Executive Chef Ann Gentry, lets you recreate the sweetly-spicy goodness of a homemade condiment.

  • 2Servings


  • 2 14.5-oz. cans diced tomatoes
  • 1 jarred roasted red pepper, drained
  • 3 Tbs. agave nectar
  • 1/2 medium onion, chopped (about 3/4 cup)
  • 5 cloves garlic, chopped (about 5 tsp.)
  • 1/4 cup balsamic vinegar
  • 2 Tbs. apple cider vinegar
  • 1 1/2 tsp. sea salt
  • 1/4 tsp. ground cinnamon
  • Pinch ground nutmeg


1. Purée tomatoes and red pepper in food processor until smooth. Set aside.

2. Bring agave nectar to a boil in small saucepan over medium heat. Simmer 5 minutes, or until syrup becomes dark amber color, swirling occasionally to brown evenly. Remove from heat, and stir in onion and garlic. Let stand 2 minutes, or until foaming has subsided. Add tomato-pepper purée and all remaining ingredients. Bring to a boil over high heat. Reduce heat to medium low and simmer, uncovered, 30 minutes or until thickened, stirring occasionally.

3. Purée sauce in food processor or with hand-held immersion blender until smooth. Cool to room temperature before serving or storing in refrigerator.

Nutrition Information

  • Calories: 13
  • Carbohydrate Content: 3 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 143 mg
  • Sugar Content: 2 g