Roasted garlic ketchup. Lower sodium, gluten free, no added sugar. 4g of sugar in mass produced ketchup, less than 1g in this. Great shrimp cocktail sauce. | QueenofMyKitchen.com

Once you try this recipe it’s highly unlikely you will ever buy ketchup at the grocery store again. It’s so simple to prepare and you won’t believe the difference it makes in the way your food tastes. There is none of that harsh tang and excessive sweetness you get with store bought ketchup. It is simply the essence of tomato with a few savory additions that heighten the natural tomato flavor. It’s great on burgers and fries but also makes a delicious cocktail sauce for shrimp (just add horseradish if desired) and is a great base for barbeque sauce too. Pretty much anything you’d put store bought ketchup on will taste better with this as a condiment. And it’s a lot healthier too. It’s no secret that most ketchup is made with high fructose corn syrup – a refined sweetener that is unhealthy to consume. More and more food companies are replacing high fructose corn syrup with less refined, more natural sweeteners, yet it’s still found in most mass produced ketchup. All the more reason to make your own! One tablespoon of this ketchup has less than 1 gram of sugar versus 4 grams of sugar in your typical store bought ketchup.  It also has 50% less sodium.  Once I discovered this recipe I started buying the 6 oz. cans of tomato paste by the case at my warehouse store. Since the rest of the ingredients are, for the most part, pantry staples, I almost always have what I need on hand to make this.

Roasted garlic ketchup. Lower sodium, gluten free, no added sugar. 4g of sugar in mass produced ketchup, less than 1g in this. Great shrimp cocktail sauce. | QueenofMyKitchen.com


You probably already have most of what you need to make this ketchup in your pantry right now.

Roasted garlic ketchup. Lower sodium, gluten free, no added sugar. 4g of sugar in mass produced ketchup, less than 1g in this. Great shrimp cocktail sauce. | QueenofMyKitchen.com

Drizzle olive oil over the head of garlic before wrapping it up in aluminum foil. Some recipes will tell you to slice off the top of the head of garlic prior to roasting. This isn’t necessary. The garlic roasts just fine left intact so I eliminate this step to simply the recipe.

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