Homemade sugar-free ketchup

Prep 20 min
Total 30 min
Makes 1 cup



2 tsp
yellow onions, thinly sliced
1/4 cup
roasted red peppers, rinsed, chopped and patted dry
156-mL can
1 1/2 tsp
cider vinegar
1 tsp
Dijon mustard
1/8 tsp
fresh pepper


  • HEAT canola oil in a medium saucepan over medium. Add onions and cook, stirring often with a wooden spoon, until very soft and browned, 20 min. Add water, scraping brown bits from the bottom of the pan, and stir until no liquid remains, 1 to 2 min. Stir in roasted red peppers and tomato paste until warmed through, 2 to 3 min. Remove from heat, then add cider vinegar,  Dijon mustard and salt. Season with fresh pepper.
  • SCRAPE into a blender and whirl until smooth. Let cool to room temperature and refrigerate in an airtight container up to a week.


Kitchen Tip: Press ketchup through a fine-mesh sieve for an extra-smooth texture.


Calories 23, Protein 1 g, Carbohydrates 4 g, Fat 1 g, Fibre 1 g, Sodium 122 mg.
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