Ingredients
1 (6-oz.) can tomato paste (about 3/4 c.)
1/4 c. distilled white vinegar
3 tbsp. light agave syrup
1 3/4 tsp. kosher salt
1/2 tsp. dried mushroom powder
1/2 tsp. onion powder
1/4 c. water
Preparation
Step 1In a small pot, whisk tomato paste, vinegar, agave, salt, mushroom powder, and onion powder until smooth. Add water and whisk to combine.Step 2Bring to a simmer over medium-high heat, whisking often. Reduce heat to medium and continue to simmer, whisking often and being sure to incorporate any stickier bits from sides and bottom of pot, until slightly thickened, 8 to 10 minutes. Let cool completely.Step 3Make Ahead: Ketchup can be made 1 week ahead. Store in an airtight container and chill.
The main ingredients in ketchup are tomatoes (here, we use tomato paste), vinegar, and a sweetener. Unlike the commercial versions, this homemade ketchup is sweetened with agave and gets a secret umami boost from ground dried mushrooms, adding an addictive can’t-get-enough element to the condiment. If you can’t find mushroom powder, use a spice grinder or rasp grater to grind dried mushrooms to a fine powder. This recipe makes about 3/4 cup ketchup. If you want a bigger batch, simply double or triple the recipe. Homemade ketchup will last about a week in the refrigerator.
