FODMAP-friendly Ketchup

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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