Here is my solution to have a ketchup without added salt AND tasty in my kitchen. It is a simple and quick recipe that can be used directly as a condiment or as an ingredient in various recipes.
Why make your own low sodium ketchup
The most compelling reason to make your own ketchup is to have control over what you consume. So, by cooking your own homemade ketchup, it allows you to avoid potential additions of salt, additives and preservatives.
In addition, it gives you the chance to customize it to your liking and thus create your own personal recipe adapted to your needs!
This ketchup recipe is made without the addition of salt or salty ingredients. As for sugar, even if it is an important element of ketchup, I tried to reach a fair balance so as not to use too much while maintaining a sufficiently sweet flavor.
Condiments such as ketchup may have their place in a kidney diet. Like any other foods, the most important thing is to respect the indicated portions and understand their nutritional values.
Nutrition facts and claims
Here are the nutritional values and claims of this recipe.
For informational purposes only.
How to make low sodium ketchup
Simplicity is key! For making this low sodium ketchup, you simply have to mix all the ingredients in a saucepan and simmer this mixture.
In order to avoid splashing, I suggest you simmer your ketchup half covered.
Low sodium ketchup ingredients
Like many other tomato based condiments, all you need is basic ingredients and spices to cook this low sodium ketchup.
Here is a summary of the ingredients and their use in this recipe.
Tomato sauce without added salt is the main ingredient of this recipe. However, if you have already read the nutrition labels, you are maybe wondering why I’m using tomato sauce instead of tomato paste like the commercial ketchups.
The reason is simply that I used a combination of tomato paste and sauce to achieve a smooth texture and the right consistency without complicating the preparation steps of this unsalted ketchup.
However, it is indeed possible to make this recipe only with tomato paste and you can find all the details about it in the section on the variations of this recipe later in this article.
As mentioned, tomato paste is usually the main ingredient of commercial ketchups. But in this recipe, it is used to control the consistency of the low sodium ketchup.
White wine vinegar
Vinegar is also a basic ingredient in the manufacture of ketchup and it helps in its preservation. Usually it is white vinegar that is used, but I prefer the taste of white wine vinegar in this recipe.
Ketchup is basically a sweet condiment. Even if I aim to always limit as much sugar as possible in a recipe, it is essential to use some in this one.
Spices are also a very important element, especially for a ketchup without added salt. This is what differentiates ketchup from sweet tomato sauce.
In the spice blend I created, I use several of spices in order to obtain a complex and interesting flavor that is a little closer to that of commercial options.
Low sodium ketchup variations
Here is the list of suggested variations for this recipe. Know that this list serves mainly as inspiration and that the only limit is your own imagination.
Spice things up!
Almost everything in life can be spiced up, and ketchup is no exception! The easiest way to do this is to add ground cayenne pepper to the spice blend. If you want to add a little spiciness, I suggest you to add only 1/8 teaspoon at a time.
Also, a great suggestion from Roxanne is to add smoked paprika for a slight smoky taste!
If you want to have a more acidic ketchup, you just have to add a little more vinegar. On the contrary, if you want to reduce acidity, you can reduce the amount.
Types of vinegar
In this recipe I use white wine vinegar, but you can use any type of vinegar. I have already made this recipe with apple cider vinegar and it gave a ketchup with a slightly more intense and strong taste.
Replace maple syrup
It is possible to replace maple syrup with the same amount of honey. If you do not have one or the other in your kitchen, it is possible to use white sugar or brown sugar.
If you like garlic, you can easily increase the amount of garlic powder in this recipe and voila, homemade garlic ketchup!
You can adjust the texture of this low sodium ketchup by adjusting the cooking time. If you prefer it to be thicker, just let it simmer longer. You can also add a little more tomato paste.
On the other hand, if you want a more liquid ketchup, you can use a little more tomato sauce or reduce the amount of tomato paste and keep the same cooking time.
If you like smoky flavors, you can add liquid smoke. If you’d like to try it, I recommend adding 1 to 2 teaspoons of liquid smoke before cooking.
Low sodium chipotle ketchup
You can make low sodium chipotle ketchup directly from this recipe! You just need to add the following ingredients:
- Lime juice
- Ground chipotle pepper
- Ground cumin seeds
- Ground cayenne peppers (optional)
- Ground coriander seeds (optional)
For a rather herbal and delicate flavor, I suggest you simmer 1 to 2 bay leaves in the ketchup when cooking.
Tomato paste only
It is possible to make this recipe using tomato paste only. The old version of this recipe was cooked that way.
So here is the previous list of ingredients if you want to use only tomato paste. The preparation steps are exactly the same as those described in the updated recipe below.
- 6 oz no salt added tomato paste
- ⅓ cup cider vinegar or white vinegar
- ⅓ cup water
- ¼ cup maple syrup
- ½ tsp onion powder
- ¼ tsp garlic powder
- ⅛ tsp ground celery seeds
- ⅛ tsp ground cinnamon
- ⅛ tsp ground clove
- ⅛ tsp ground allspice
Cooked this way, this recipe will give approximately 350 ml of ketchup without added salt.
Note that ketchup is an acidic condiment and it may react with plastic containers. It can also stain them. It is best to use glass containers to store it.
Depending on the handling and your storage container, this ketchup can be stored in the refrigerator for up to 3 weeks. However, avoid dipping food directly in your ketchup container.
You can freeze this homemade low sodium ketchup up to 3 months! A very convenient method is to freeze it in an ice cube tray or small containers, so that you can use only a small amount at a time.
Once thawed, the consistency might be a little more liquid, but it will taste the same.
If you like this low sodium ketchup, you might like the following recipes:
Recipe Update – 2022-04-18
This recipe has been updated to improve its texture and taste. If you want to check out the old version of this recipe made with only tomato paste, you can find it a little earlier in this article.
Low Sodium Ketchup
- 2 cups no salt added tomato sauce
- ½ cup white wine vinegar or white vinegar
- ½ cup maple syrup or honey
- ¼ cup no salt added tomato paste (Note 2)
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground celery seeds
- ¼ tsp ground cinnamon
- ¼ tsp ground clove
- ¼ tsp allspices
- Combine all the ingredients in a saucepan.
- Bring to a boil over high heat and simmer half-covered over medium heat for 20 to 25 minutes until it gets thicker. Stir the ketchup occasionally while cooking.
- Let cool completely and store in the refrigerator in an airtight container.
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.
2 thoughts on “Low Sodium Ketchup”
This was so good!
I’m happy you like it!