Forget shop bought sugary options – this is a fabulous and easy tomato ketchup recipe.  We often make up a batch when tomatoes are really fresh and ripe and freeze in portions. You can vary the ingredients according to taste and for speed you could use a can of chopped tomatoes instead of fresh. For FODMAP diets stay away from garlic, onion and watch the sweetener you use.  This recipe is perfect for our sticky chicken recipe.

Raw Tomato Ketchup


Difficulty – Easy

Cooking Time -15 minutes

Serves – 4-6

What’s good about it?

A simple recipe full of flavour and by using xylitol or stevia you can keep the sugar content down. Tomatoes are packed with vitamin C and lycopene known to support skin health, bones and immune function. The bioavailability of lycopene actually increases when you cook tomatoes.



  1. Place all the ingredients in a pan and bring to a simmer. Stir to dissolve the sweetener and spices. Simmer for 15 minutes to thicken the sauce.
  2. Place in a blender and process until smooth.  Cool and pour into a glass jar.
  3. This will keep in the fridge for about 2 weeks or can freeze in a freezer proof container for up to 3 months.

Did you Know?

You can make this recipe in batches and freeze for use later. This is a great recipe for use in marinades, dressings and dips.


  • 350g fresh vine ripe tomatoes (chopped) or 400g can chopped tomatoes
  • 1tbsp maple syrup (FODMAP safe) or xylitol or stevia to taste
  • Pinch of sea salt
  • 1 shallot, diced
  • pinch of cinnamon
  • pinch of ground cloves
  • pinch of cayenne pepper
  • 2tbsp apple cider vinegar
  • 100g sun dried tomatoes in oil, drained