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5 from 1 vote

Loaded Ketchup

Loaded ketchup contains celery, onions, carrot, capsicum, fennel and freshly roasted tomatoes and garlic. It also has far less salt and no processed sugars.


  • 4 vine-riped tomatoes 600 grams
  • 1 red capsicum quartered and seeded
  • 1/2 head garlic
  • 1 celery stalk washed and roughyl chopped
  • 1 carrot washed and roughly chopped
  • 1/2 fennel bulb fronds and core removed, roughly chopped
  • 2 large brown onions peeled, roughly chopped
  • 1/2 cup apple cider vinegar
  • 1/3 cup coconut or unprocessed sugar
  • 1 tablespoon dijon mustard
  • 1 cup passata
  • 3 heaped tablespoon tomato concentrate
  • 1/2 cup water
  • 1 teaspoon celery salt
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • ground pepper
  • 2 tablespoons ground flaxseed optional for a thicker sauce
  • olive oil


  • Pre-heat oven to 170 degrees C
  • Lay tomatoes, capsicum and garlic on a roasting tray and drizzle with olive oil.
  • Roast for around 25 minutes or until the garlic is slightly soft. Allow to cool slightly.
  • Remove skin from capsicum.
  • In a large pot put roasted tomatoes, capsicum, garlic (removed from the skin), celery, fennel, carrots and onion on medium heat.
  • Add the passata, dijon mustard, worcestershire sauce, sugar, vinegar, celery salt, cinnamon, sea salt and ginger.
  • Adjust heat to low.
  • Season lightly with pepper and cook for around 15 minutes or until the vegetables are cooked.
  • Add tomato concentrate and stir.
  • Taste and season if needed.
  • Take off the heat and allow to cool for blending.
  • In batches (if necessary) blend all ingredients with flaxseed powder. Store in airtight bottle/jar in the fridge or sterilise jars and store in a cool place for up to one month.