A healthy and savory alternative to mass produced ketchup with lower sodium and less than 1 gram of sugar per serving.

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.Once you try Roasted Garlic Ketchup 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.

Ingredients need to make Roasted Garlic Ketchup

You probably already have most of what you need to make Roasted Garlic Ketchup in your pantry right now.

Olive oil being drizzled over a head of garlic.

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.

A head of garlic after it's roasted.

Here’s what the garlic should look like when you unwrap it – a little golden brown in spots and slightly soft to the touch.

Squeezing the cloves of roasted garlic out of their skins.

Separate each clove of garlic and squeeze it out of its papery skin. The cloves should pop out easily.

Mashing the roasted garlic cloves with a fork.

Once you’ve extracted all the cloves mash them into a paste with the tines of a fork.

Combine all the ingredients for the Roasted garlic Ketchup in a saucepan and heat.

Transfer the roasted garlic to a saucepan, add the rest of the ingredients, and combine thoroughly.  Bring the mixture to a boil and then simmer for about 20 minutes or until the ketchup reaches the desired consistency.

Shrimp cocktail with Roasted Garlic Ketchup as sauce.

Combine this Roasted Garlic Ketchup with prepared horseradish and you have a phenomenal sauce for shrimp cocktail.  Add about 1/3 cup to the recipe below depending on how zippy you like your cocktail sauce.


Roasted Garlic Ketchup

A healthy and savory alternative to store bought ketchup with less than 1 gram of sugar per serving.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Condiment
Cuisine: American
Keyword: low sodium, low sugar, no high fructose corn syrup
Servings: 20
Calories: 15kcal
Author: Queen of My Kitchen


  • 1 head garlic
  • 1 tablespoons olive oil
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water
  • 2 tablespoons of apple cider vinegar
  • ¼ teaspoon mustard powder
  • 1/8 teaspoon salt
  • 1 pinch allspice
  • 1 bay leaf


  • Preheat oven to 350 degrees F.
  • Place the head of garlic on a piece of aluminum foil, drizzle with olive oil, and wrap it up securely, encasing the entire head inside the foil. Place on a small baking sheet and bake for 45 minutes.
  • Remove from the oven and let cool for about 30 minutes. Once the foil is cool enough to handle unwrap the package, remove the head of garlic, separate the cloves and then squeeze them out of their papery skin onto a dish. Mash with a fork until the mixture is a smooth paste.
  • Transfer the roasted garlic paste to a small sauce pan, add the remaining ingredients, and stir to combine thoroughly. Bring the mixture to a boil and then reduce the heat and simmer for 20-30 minutes, or until the ketchup is of the desired thickness.
  • Remove the bay leaf and let the ketchup cool completely before transferring it to an 8 oz. jar. Store in the refrigerator.


Serving size: 1 tablespoon, Calories: 15, Fat: 1g, Saturated fat: 0g, Unsaturated fat: 1g, Trans fat: 0g, Carbohydrates: 2g, Sugar: 1g, Sodium: 82mg, Fiber: 0g, Protein: 0g, Cholesterol: 0mg
You can omit the roasted garlic if you prefer more plain tasting ketchup or if you’re tight on time. To make shrimp cocktail sauce add up to 1/3 cup of prepared horseradish to the ketchup after it has cooled. 



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

19 Comments on Roasted Garlic Ketchup

  1. Love the rich flavors of this ketchup, and with the roasted garlic sounds very delicious! The shrimp cocktail looks tempting 🙂

    • Thanks Judit and Corina! This ketchup definitely has a deep rich flavor – nothing like the bottled stuff. Try it with the Blue Cheese and Rosemary Wild Rice Meatballs.

  2. Love how simple this recipe is! I’ve been trying to switch to making my own condiments and have yet to find a ketchup recipe I love. I’ll be giving this one a try soon!

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