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Homemade ketchup in a white metal cup with tomatoes around

Homemade Loaded Ketchup

This healthier homemade ketchup contains celery, onions, carrot, capsicum, fennel and freshly roasted tomatoes and garlic. It also has far less salt and no processed sugars.
5 from 2 votes
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Course: Condiment
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 15 serves
Calories: 65kcal
Author: Amanda Logan


  • Blender


  • 4 vine-riped tomatoes 600 grams
  • 1 red capsicum quartered and seeded
  • ½ garlic bulb peeled
  • 2 tablespoon olive oil
  • 1 celery stalk washed and roughyl chopped
  • ½ fennel bulb fronds and core removed, roughly chopped
  • 1 carrot washed and roughly chopped
  • 2 large brown onions peeled, roughly chopped
  • 1 cup passata
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • cup coconut sugar or unprocessed sugar
  • ½ cup apple cider vinegar
  • 3 tablespoon tomato concentrate paste
  • 1 teaspoon celery salt
  • 1 and ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon sea salt
  • ½ cup water
  • pinch ground pepper
  • 2 tablespoon ground flaxseed optional for a thicker sauce


  • Pre-heat oven to 170° C (340°F).
  • Lay tomatoes, capsicum and garlic on a roasting tray and drizzle with olive oil.
  • Roast for around 20 minutes or until the garlic is 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, tomato paste, celery salt, cinnamon, ginger, sea salt and water and bring the mixrure to a simmer.
  • 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 ground flaxseed. Store in airtight bottle/jar in the fridge or sterilise jars and store in a cool place for up to one month.


Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 289mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1345IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg
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