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Low-sodium Ketchup

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


Based on tbd servings per recipe.

  • 1 cup Water
  • 1 6-oz. can tomato paste
  • 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 Basil (dried)
  • 1/4 teaspoon Tarragon (dried)
  • 1/4 teaspoon Pepper
  • 1 clove Garlic (minced)


  1. In a blender container or food processor bowl, combine ingredients, cover, and blend until smooth.
  2. Pour mixture into a Dutch oven.
  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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