Read the label on a bottle of ketchup sometime. The tomatoes are usually third or fourth, behind the sugar.
This takes about four minutes and no cooking at all. Tomato first, sweetened with a half tablespoon of honey rather than the several teaspoons of corn syrup in a commercial bottle. It’s the easiest swap in this collection and the one that surprises people most.
Ingredients
- 7 oz tomato paste (about 3/4 cup)
- 2/3 cup water
- 2 Tbsp apple cider vinegar
- 1/2 Tbsp honey
- 3/4 tsp granulated garlic (or 3/8 tsp garlic powder)
- 3/4 tsp granulated onion (or 3/8 tsp onion powder)
- 3/16 tsp allspice
- Unprocessed salt (Himalayan, Celtic or Real Salt), 1/2 to 3/4 tsp, to taste
- 1/2 Tbsp blackstrap molasses — optional, for depth
- 1/16 tsp cayenne — optional
- 1 drop stevia — optional, if you want it sweeter without more honey
Method
- Put everything in a bowl.
- Stir until completely smooth.
- Refrigerate.
Notes
- Keeps two to three weeks refrigerated.
- It thickens overnight. Make it the day before if you can.
- The molasses is what makes it taste like ketchup rather than seasoned tomato paste. Worth the half tablespoon.
- Use unprocessed salt — Himalayan, Celtic sea salt or Real Salt. Standard table salt and most standard sea salt have been refined, and that processing matters more than the trace minerals people usually talk about.
Makes: About 1 1/2 cups
We offer these teachings freely to support clarity, stewardship, and responsible care. If this recipe was helpful, you may explore additional resources here:
- MyHDiet.com — plant-based nutrition, detox foundations, courses to help you learn the diet from your home
- CleanseYourBlood.com — circulation, nitric oxide and blood-flow support
- WipeOutToxins.com — toxin-free living and prevention
- AMPMForHealth.com — health for the rhythm of real life
- HealthRetreat.com — Hallelujah Diet Health Retreat
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