5-minute Ketchup

Ingredients

• 1/3 c tomato paste
• 2 tbsp raw honey or maple syrup
• 2 tbsp water
• 1 tsp onion powder
• 1/8 tsp ground mustard seed powder
• 1/8 tsp ground ginger powder
• A few dashes cinnamon
• A few dashes ground cloves
• A few dashes paprika or smoked paprika
• A spritz lemon juice (optional)
• Celery salt or sea salt, to taste (optional)

Instructions

Mix all ingredients together in a small ramekin with a spoon until smooth. Taste and adjust seasoning if needed.

Serves 2 

Notes

Spices: Use cinnamon and clove sparingly—too much can easily overpower the flavor, but their subtle presence really lends to that classic ketchup taste. I only add a small spritz of lemon juice; too much can throw it off, since the spices already bring a natural tang that helps replace traditional vinegar. Black pepper is also a nice addition if you want to add peppery notes.

Storage: This ketchup is best enjoyed fresh to retain its smooth texture. Since it contains no vinegar or preservatives, store any leftovers in the fridge in an air tight container and use within 3-5 days.  The consistency does thicken and take on a jelly-like texture when chilled overnight—which I actually love, because it reminds me of tomato jam. But if you’re looking for that classic smooth ketchup feel, making a fresh batch is the way to go.