Fresh, lovely tomato ketchup (as pictured) doesn’t take long at all to make and is packed with the fresh flavour you would come to expect from something made at home with love. Macros are calculated on 60g / 2.1oz serving, so adjust accordingly as you use it. If you choose to have a more ‘cooked’ flavour to your ketchup, cook the finished product for 10-15 minutes in a pan over moderate heat until it thickens and slightly darkens. Allow to cool completely before chilling. Store both versions covered in the fridge for no longer than 4 days.
Delicious, fresh flavours from a homemade tomato ketchup... something to dip your celeriac chips into! The recipe yields 385g / 13.6oz (you discard the skins and seeds) and the macros are calculated as 1 serving = 60g / 2.1oz, so adjust accordingly.
We use only the tomato flesh in this recipe. Here is an easy way to remove the skins and seeds: Trim the tomatoes by removing the little stem area and making a superficial criss-cross incision on the underside.
Bring a large pan of water to the boil. On the side, have a large bowl of iced water ready.
Add the tomatoes to the boiling water and cook for a little over a minute, or until you start to see the skin come away. Immediately, use a slotted spoon to remove the tomatoes from the boiling water and plunge into the iced water to prevent further cooking.
Allow to cool completely, then drain well. Slide off and discard the skins of the tomatoes.
Take each tomato, and cut into small wedges (quarter, then quarter again). Use a small paring knife to slide off and discard the seeded area.
You should be left with only the flesh.
Roughly chop up the tomato flesh and place into a mini food processor.
Blitz well until smooth. Add the vinegar, Swerve, salt and white pepper, pinch ground all-spice, pinch celery salt (see the pic about how small these ‘pinches’ should be). Blitz again until the tomato ketchup is the smoothest you can get it. The tomato sauce is ready to use.
As mentioned in the headnote, if you choose to have a more 'cooked' flavour to your ketchup, place the finished product for 10-15 minutes in a pan over moderate heat until it thickens and slightly darkens. Allow to cool and then store in the fridge for no longer than 4 days.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 8.7Kcal / 36kJ
Fat 0g of which saturates 0g Carbohydrates 1.8g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.7g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 1.8g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.