“LoSo” Ketchup

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Homemade “loso” ketchup is my latest experiment in low sodium condiments. I’m grateful to Stacy for leading me to Joshua Bousel’s recipe as a starting point. In fact, I had printed out Joshua’s post on Serious Eats, only to immediately misplace it. Stacy was kind enough to forward the recipe a second time. Thanks, Stacy!

I used, of course, no-sodium tomato sauce, paste and diced tomatoes, available in my local supermarket. Playing with spices was the fun part and I learned to cut back on the cumin and amp up the flavor with fresh ginger.

How did it taste? Well, like ketchup, only spicier than traditional (and super salty) Heinz, more like organic brands I sampled that also contained too much salt. I’m quite OK with my “loso” version of America’s most popular condiment.

Yields 2 cups

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 14.5 oz. can no-sodium organic tomato sauce
  • 1 14.5 oz. can no-sodium organic chopped tomatoes
  • 3 tablespoons no-sodium organic tomato paste
  • 1/2 cup dark brown sugar, lightly packed
  • 1/4 cup organic apple cider vinegar
  • 1/2 teaspoon dry mustard, such as Colman’s
  • 1/4 teaspoon cumin
  • pinch of ground cloves
  • pinch of cayenne
  • 1 teaspoon fresh ginger root, peeled and finely chopped

1. Heat the oil in a medium-sizes saucepan. Add the onion and cook until limp, about five minutes. Add the garlic and cook for one minute.

2. Add all the remaining ingredients and stir to combine. Bring the mixture to a boil, then lower heat to low. Cook, stirring occasionally, until ketchup has thickened and reduced to desired consistency, at least one hour.

3. Use a standing blender or immersion blender to puree mixture.

4. Using the back of a large spoon, push the ketchup through a fine sieve. TIP: save chunky sauce to use in place of tomato sauce.

5. Store ketchup in fridge up to 4 weeks.

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15 Responses to “LoSo” Ketchup

  1. TasteFood May 5, 2011 at 1:48 pm #

    I was surprised to learn how much sodium is in ketchup (and many other go-to condiments.) Thanks for this recipe!

    • lizthechef May 5, 2011 at 2:47 pm #

      Me too – mustard coming up next, a little tricker than making ketchup…

  2. sippitysup May 5, 2011 at 3:06 pm #

    I am so glad to see the vinegar you chose was apple cider. I too have experimented with ketchup, and apple cider vinegar adds something that white or red wine just do not. Fruitiness. Yes. But also something familiar and comforting. GREG

    • lizthechef May 5, 2011 at 3:43 pm #

      Thanks, Greg, I’m a huge fan of ac vinegar and am in the midst of experimenting with it in making mustard – coming soon…

  3. Stacy (Little Blue Hen) May 5, 2011 at 5:24 pm #

    You’re welcome! And thank you for the reminder that I want to make this, too. Ketchup is a major food group as far as my husband is concerned, and while I am worried that he will stick up his nose at it, I would like to give it a try anyway.

    Do you get Sunset magazine? They just had a whole spread (no pun intended) on making mustard — I just bought mustard seeds myself!

    • lizthechef May 5, 2011 at 5:33 pm #

      Yes, I tore out the recipes myself. Today I’m trying one from Jennifer Perillo who’s kind enough to let me post her recipe. Coming soon. It has to “age”…

  4. thedailydish May 5, 2011 at 6:28 pm #

    This looks & sounds delicious! And for ease, maybe I’ll invest in one of those kitschy red squeezie bottles! I bet my kids would love it. Thanks so much for the recipe!

    • sodium girl May 6, 2011 at 12:53 am #

      Ketchup has ALWAYS been one of my favorite condiments, especially with eggs. And after figuring out how to make it from scratch, I definitely went out and bought squeeze bottles last year! Dishy – you and I are always on the same page.

      And I have to say, even when it is low in salt, I love the taste of homemade ketchup more than the processed stuff (and not just saying that cause I have to), because you can add spice. Or curry. Or fennel seed. Or anything you can dream up to match and heighten the other flavors of the dish. You just opened up a whole new world of burgers, sloppy joes, and meatloafs. Way more impressive than buying it off the shelf.

      Here here Liz! You’re taking this diet by storm. Can’t wait to try the recipe – I’ll have to do a ketchup-off with the one in my book!

      • lizthechef May 6, 2011 at 1:45 am #

        Me too re the love for the red stuff…I’m still tweaking mine and think this is the way women in their kitchens developed the stuff so many years ago. Hey, Larry’s blood chemistry is incredibly right where his cardiologist wants it!

      • thedailydish May 6, 2011 at 1:25 pm #

        I couldn’t agree more, SG! What it lacks in convenience, homemade certainly makes up for in creativity & flavor. I spied some cute squeezies at the Crate & Barrel outlet down in Kittery – now I *have* to go! LOL

        Thanks so much again, Liz! And congrats on your husband’s numbers!! WELL DONE. If only people knew how wonderful life can be on a low sodium diet, more would embrace it instead of feeling deprived (or worse) fleeing! Thank goodness for chefs like yourself – and the contagious enthusiasm of our low-so superhero – sodium girl!

        Happy Weekend, ladies! 😀

        • lizthechef May 6, 2011 at 3:04 pm #

          Thank you both – I’m feeling so much relief to see Larry so healthy. Feeling support from you strengthens me in such a positive way. Initially, I had felt so isolated and anxious.

  5. Chez Suzanne May 7, 2011 at 9:35 pm #

    I love to see your creativity in creating new low salt meals for you and Larry! I grow tomatoes every year and take end of the season Early Girls from a local farmer to make ketchup and tomato sauce. I love making my own condiments and will be trying your ketchup when I run out! Next up for me is mustard too, so I’ll be following your progress on that closely!!

    • lizthechef May 7, 2011 at 10:43 pm #

      Thanks, Susan, be certain to cook the ketchup a long while to get it to thicken…My mustard is in the making – has to sit for 3 days before final ingredient(s).

  6. dakitchen December 29, 2011 at 9:03 pm #

    Great recipe Liz. Question: if I add whey to the mix, can I store it longer? I’ve been playing around with whey as a preservative and have had good success with things like hummus. And of course I’ve been lacto-fermenting veggies like mad and using whey as a starter…what do you think? Not sure I’ll go through 2 cups in a month…then again I could work at it 😉

    • lizthechef December 30, 2011 at 8:27 am #

      I know absolutely nothing about using whey – a terrific idea that I will have to study up on, determined to keep making my own condiments. Thanks for such a thoughtful comment!

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