Nothing but Ketchup – January 19, 2016

Not related to ketchup, but on a similar topic of something that is always on my mind:  I’ve been talking about starting to add yoga to my workout routine for years, but I just haven’t done it.  I decided yesterday that I am going to try streaming some videos so that if I ever do get to a class, I am not completely clueless!  I found a video on Amazon Prime tonight, and my son came out just as I was about to hit play.  He then told me how much he loves yoga and how he wishes he could do it with me – I certainly couldn’t hurt his feelings by doing it without him! ; ) But we did commit to each other that we will do it tomorrow morning 6 AM – wish us luck!

Now on to ketchup: I’ve loved ketchup always.  When I was in high school, a friend of mine bought me a gag gift red t-shirt that said: “I Put Ketchup on My Ketchup”, which sums it up pretty well.  It’s the one area where I have really struggled to embrace the FODMAP restrictions and have suffered some stomach pain because of it – the high fructose corn syrup and garlic and onion powders are not a good mix for my stomach.  In order to consume my favorite condiment without side effects, I’ve started making my own ketchup.   The recipe takes a few hours and makes quite a bit of ketchup, so I freeze in small containers so that I can take out as I need them.

Tonight I served the ketchup with homemade burgers on Against the Grain buns with potato slices and roasted veggies!



FODMAP-friendly Ketchup


  • 2 – 28 oz. cans diced or crushed tomatoes
  • 1/2 Vidalia onion (any sweet onion could be substituted)
  • 3 cloves garlic
  • 1/4 cup water
  • 2/3 cup white sugar
  • 3/4 cup white vinegar
  • 1/8 tsp celery salt
  • 1/8 tsp mustard powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1 whole clove


Cut the onion into large pieces (these will later need to be pulled out from the ketchup).  Empty the cans of tomatoes into a medium size pot, swirling the 1/4 cup of water in each can and adding to the pot.  Add all remaining ingredients and whisk until well combined.  Cook on medium-high, uncovered, until the mixture is reduced by 1/4 – this should take 1 – 2 hours.  Stir the ketchup as needed as it cooks.

Remove the onion and garlic from the ketchup.  Remove the pot from heat and smooth the ingredients using an immersion blender – about 30 seconds.

If the ketchup is a bit watery, return to heat and continue to cook down further.  If the ketchup is a good consistency, transfer to a bowl and adjust for additional salt and pepper.

Store the ketchup in the refrigerator or freezer, depending on how quickly you plan to eat it.  Enjoy!

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