Homemade Ketchup

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Homemade tomato ketchup

I made this ketchup with no refined sugar and all whole ingredients.  It is also only has low FODMAP ingredients, perfect for those who experince GI discomfort easily.  


  • 1/2 fennel bulb, trimmed and chopped
  • 1 stick of celery, chopped
  • olive oil
  • 1 1/2 inch cube of fresh ginger
  • 1 bunch of fresh basil, leaves picked and stalks saved
  • 1 tbsp coriander seeds
  • 2 cloves
  • Optional: 2 cloves of garlic and a medium onion roughly chopped
  • 1 tsp pepper
  • salt
  • 500 g chopped tomatoes or cherry tomatoes
  • 500g canned plum tomatoes
  • 200 ml red wine vinegar
  • 70 g unrefined coconut sugar


  1. Head a medium sized pot with olive oil.  Once heated, add the fennel, celery, ginger, basil stalks, coriander and cloves.  If you don't suffer from IBS, add 2 cloves of garlic, roughly chopped and a medium onion.
  2. Once they have softened, add the tomatoes, and reduce by about half. 
  3. Add the basil leaves and blend the mixture.  Put it through a sieve to remove the fibrous bits, leaving a more silky tomato sauce.  Put the tomato sauce into a medium size sauce pan and add the red wine vinegar and unrefined coconut sugar.  
  4. Reduce until it is the consistency of ketchup and season to taste.