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NO OIL, NO VINEGAR, Whole-Foods, Plant-Based, Allergy-friendly Farr Better Ketchup.
I needed to make a quick and easy ketchup that my grandson could eat and that was safe for his dietary restrictions. And one that was easy for him to make at the ripe old age of 6.
He can’t have gluten, wheat, dairy, yeast, soy, oats, vinegar and we avoid oils as well. I know you will enjoy this healthy version of ketchup from Farr Better Recipes®.
Those added fillers, oils, fructose sugar, etc… aren’t good for any of us. This one turned out really good. I share different ingredient ideas to accommodate many dietary restrictions and also cater to my friends in the vegan community.
What are the main ingredients of ketchup?
The main ingredients of ketchup are tomatoes, sweeteners, vinegar, salt, spices, flavorings, onion, and/or garlic. The types of sweetener used are usually granulated cane sugar or beet sugar. Other sweeteners include dextrose or liquid sugar in the form of corn or glucose syrup. From “How Products are Made”
What are the ingredients of Heinz ketchup?
A bottle of classic Heinz ketchup contains tomato concentrate “from red ripe tomatoes,” distilled vinegar, high fructose corn syrup, corn syrup, salt, onion powder, spice, natural flavor. From “Extra Crispy”
IMPORTANT INFORMATION TO KNOW:
Eliminate or modify any ingredients to accommodate your dietary restrictions.
This Farr Better Ketchup recipe is Allergy-Friendly:
FREE OF: Gluten, Oats, Soy, Wheat, Dairy, Eggs, Fish, Oil, Shellfish, Starch, Gum
Use suggested ingredients and ALL FARR BETTER RECIPES are:
Plant-Based, Vegan, Vegetarian, Gluten-Free, Dairy-Free, Wheat-Free with most No Added Salt
I try really hard to find you products that have No Oil, No-MSG, Organic and that are Non-GMO. You can conveniently order them on my website.
Click the underlined ingredient links and photos below that will show you valuable information like;
♦ how to prep the ingredients
(wash all produce, soak or marinate, etc…)
♦ what cut is preferred for each recipe
(minced, diced, chopped, sliced, etc…)
♦ how to prepare the ingredients
The ingredient links will also provide the health benefits, nutrients, and resources that can help accommodate illnesses, diseases, autoimmune deficiencies, and food allergies.
Some symbols to look for when shopping for ingredients:
I want to provide as much as I can to make cooking fun and easy.
Click on the equipment photos and underlined links to see what I like to use when making these delicious recipes. Included in the links are eco-friendly details about the product and easy ordering options if you need to add these to your kitchen collection.
I have done a lot of research to find highly rated healthy products. I’m not afraid to use equipment to make cooking fun and easy!
So what makes this oil-free ketchup so amazing?
Organic Maple Syrup
This would replace the organic maple syrup if you wanted a different option.
Brown Rice Syrup
Organic Locally Grown Honey
Now let’s prepare this delicious meal.
Add all ingredients into a small blender or food processor
2 cups tomato paste = 3 (6oz) cans
1/2 cup + 1 tbsp lemon juice
Here are some Lemon Lime Citrus Squeezer options I enjoy using to maximize the juice amount. If this doesn’t work, you can purchase an allergy-friendly lemon juice product as an option.
3 tbsp Maple Syrup
or you can choose one of these options to accommodate your diet restrictions: Molasses, Coconut Nectar, Brown Rice Syrup or Organic Locally Grown Honey
2 tsp Onion Powder 1 tsp Oregano
1/2 tsp Dry Mustard
1/8 tsp Nutmeg
Blend until smooth and creamy about 2-3 minutes. Add a little at a time more water or lemon juice to achieve the desired consistency.
Store it in an airtight container. Click the photo to see our online options to store and label your food.
Store in an airtight container and refrigerate. It lasts for about 2 months.
Where to use Farr Better Ketchup
Makes a wonderful condiment for burgers, brats, hot sandwiches, dip for French fries, tater tots, etc…I think you know your favorite foods to use this in.
Some people that I know consider Ketchup to be a Food Group, hahaha. Enjoy my friends!
Farr Better Ketchup
- 2 cups tomato paste equivalent to 3 (6oz) cans
- 1/2 cup water + 2 tbsp
- 1/2 cup lemon juice + 1 tbsp
- 1/4 cup pure maple syrup or sugar substitute
- 3 tsp onion powder
- 1 tsp oregano
- 1/2 tsp dry mustard
- 1/8 tsp cumin
- 1/8 tsp nutmeg
- 1/8 tsp black pepper ground
- 1/8 tsp garlic powder
- Add all ingredients into a small blender. Blend for 2-3 minutes until the mixture is creamy smooth ketchup. Scrape the sides a few times to thoroughly mix ingredients. To make creamier, add more a little water or lemon juice to desired texture.
- Store in an airtight container and refrigerate. It lasts for about 2 months.
Who invented Ketchup?
Henry John Heinz has been selling ketchup since 1876. Legend has it that Henry John Heinz invented ketchup by adapting a Chinese recipe for so-called Cat Sup, a thick sauce made from tomatoes, special seasoning and starch. Food engineer Werner Stoll of the Heinz company is positive: “H.J. Heinz invented ketchup. From Made for Minds
Instead, ketchup has its origins in China and began as a pickled fish sauce. After a few hundred years and several different versions, the ketchup we know and love today was created. From The History of Ketchup by The Spruce Eats
Great job on the research of this. Sounds like a yummy recipe. You cover so many different issues people have with with food, allergies, gluten free, diabetes, low salt, etc. Keep up the good work!