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Low Salt Ketchup

Sauces, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 64 servings per recipe.

  • 3/4 cup onion, chopped
  • 1/2 cup cider vinegar
  • 1/3 cup sugar
  • 1 tablespoon molasses
  • 2 teaspoons dry mustard
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 cup water
  • 2 (6-oz.) can tomato paste


  1. Place all ingredients except water and tomato paste in a blender or food processor, blend until smooth.
  2. Pour mixture into a Dutch oven or large sauce pan.
  3. Stir in 3 cups water and two 6-oz. cans tomato paste.
  4. Simmer, uncovered, about 35 minutes or until mixture is reduced to half its original amount, stirring occasionally.
  5. Pour into jars and store in refrigerator for up to 1 month. Or pour into 1-cup freezer containers; seal, label, and freeze for up to 10 months. Makes 5 cups.

About This Recipe

Use the bounty of tomato season to make fresh low sodium ketchup to enjoy.

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