No Corn Syrup Ketchup

Mmm, ketchup. Tart, sweet and just a tad salty, this superhero staple is more American than corn fields on an Iowa plain. But on the subject of corn, let's talk about how it's cramping your condiments - and how easy that is to fix. 

Pick up a bottle of store bought ketchup, and you'll probably spot an all-too-common ingredient on its label: High fructose corn syrup. One of the worst sweeteners you can consume, HFCS plays a role in everyday condiments for two big reasons: 1) It's cheap; and 2) Its smooth, slippery texture adds a silky mouthfeel and a glossy sheen, upping that ketchup's sex appeal. But is it necessary? No way. Nor, we should mention, are the GMOs in the mass-produced corn it's derived from.

But we digress. The point is, you can make your own exceptionally delicious ketchup that tastes just like the real thing, and even make it friendlier to your blood-sugar in the process thanks to coconut sugar's naturally low-glycemic index. Don't eat another fry without it - here's the simple way to get it done.

No Corn Syrup Ketchup

Makes 3/4 cup ketchup:

1 28oz can of cubed tomatoes

1/2 cup red wine vinegar

1/2 cup granulated coconut flower nectar

1 1/2 tsp salt

1/2 tsp black pepper

1/2 tsp Worcesterchire sauce


1.  Drain cubed tomatoes from their liquids. It's OK if they're still a little juicy, just drain away the bulk of the liquid. 

2. Add all ingredients except Worcesterchire sauce to a medium to large saucepan and bring to a boil, stirring regularly. Reduce to a simmer and continue to cook until liquids have evaporated and mixture is the consistency of jam (about 20-30 minutes).

3. Allow to cool, then add tomato mixture and Worcesterchire sauce to a blender or food processor. Blend until very smooth. If you're after a very, very smooth sauce (or if your blender isn't so strong), you can pass it through a sieve a time or two to achieve a perfect, store-bought consistency.

4. Cover and refrigerate for up to two weeks. 


This recipe was inspired by Melissa Clark's easy ketchup for The New York Times. We didn't use the fresh cherry tomatoes she recommends, but God knows we'll be on that track this summer. Thanks, Melissa!