Homemade ketchup

Try this awesome recipe for a homemade ketchup and you’ll never want to buy it again. Especially if you like clean eating and knowing what is exactly in the food you’re consuming. It tastes amazingly fresh and sweet and has a surprising ingredient- zucchini. It gives the ketchup great structure, flavor and is very healthy. I got this recipe from my aunt who I heard was making it few weeks ago. Since I’ve never made my own ketchup before, I decided to give it a try and I’m so happy I did.

I was shocked when I checked how much sugar there is in a store bought ketchup! Remember that campaign showing how much sugar there was in a can of soda and everybody was so freaked out? I felt very similar when I read about sugar content in ketchup- 52 grams of sugar in 240 grams (1 cup) of ketchup! That’s nuts. I’m trying to eat a little healthier so in my recipe I got rid of sugar all together and replaced it with stevia and it still tasted great.

I started with peeling and grating zucchini. I used only one but it was gigantic! One zucchini weighted 3 pounds so feel free to use more so it’s about 3 lb altogether. I sprinkled it with salt and put in an air tight container and placed in a fridge for 5 hours.


Then I diced 1 onion and fried it on 1 tablespoon of olive oil until golden.


Then I added zucchini and spices to the onions. You can experiment with the spices- you can for example make it hotter by using more hot pepper flakes. I used oregano, basil, paprika, salt, pepper and sugar (or stevia). Exact proportions in the ingredients section. Then I cooked it on medium heat for 20 minutes.


Then I added tomato paste and vinegar and cooked for 5 more minutes. It is a good idea to try it at this point- you can still add some spices if it tastes like it’s missing something.


Then I placed my ketchup in a food processor and blended it until smooth. Then I placed it in jars, let it cool down and put in a fridge and keep for about a month.






If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  • 3 lb of zucchini (3-4 medium ones)
  • 1 onion
  • 3/4 cup of vinegar
  • 3 cans of tomato paste (6 oz each)
  • 2 tablespoons of sugar (or sweetner like stevia)
  • Spices: 1 teaspoon of paprika, 1 teaspoon of hot pepper flakes (optional), 1 teaspoon of pepper, 1 teaspoon of oregano, 1 teaspoon of basil, 2 teaspoons of salt
  • 1 tablespoon of olive oil


  1. Peel and grate 3 lb of zucchini, sprinkle with salt, place in a container and refrigerate for 5 hours.
  2. Dice and fry an onion until golden. Then add zucchini and spices. Cook on medium heat for 20 minutes.
  3. Add tomato paste and vinegar and cook for 5 more minutes. Try to see if it need any more spices.
  4. Blend it in a food processor until smooth and place in jars and refrigerate for up to a month. Enjoy!

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