Skip the store bought ketchup and learn to make it at home. It really is so easy to make homemade ketchup, and we love knowing exactly what is in it.
We’ve been making a bunch of changes in our diets and with this change, I’ve been cooking from scratch a lot lately. I’ll be honest it’s so much easier to just grab the bottle of ketchup out of the fridge when you need it, but the truth is it’s not that hard to make it from scratch! Plus there’s a peace of mind that comes from feeding your family real food without all the preservatives, chemicals and added sugar that comes with convenience.
We are currently eliminating foods that cause inflammation like: gluten, dairy, soy and peanuts. This recipe is our substitute for a regular “cheese burger” that we know and love. Take away the cheese and swap the bun for these slices of baked sweet potatoes or yams (“sweet potato sliders” sounds cuter than “yam sliders”). Kyle and I each had two for dinner, because they’re smaller in size than a regular burger depending on the size of yam you slice up.
To make the sweet potato buns, line a big baking sheet with tinfoil for easy cleanup, slice up a large yam (or sweet potato) with the skin on, rub coconut or avocado oil and sea salt on both sides of the cut slices and bake in your oven at 350 for 30 minutes. Let them cool so that they can be hand held like a burger. We made our burger patties small to match the size of the cooked slices of sweet potato. The slices do shrink a bit after they’re baked in the oven.
Homemade ketchup is so good, plus I love knowing exactly what’s in it. You probably have all the ingredients at home right now! It lasts in the fridge for a couple of weeks or you can always freeze it in ice cube trays if you don’t think you’ll consume it fast enough.
To start you’ll need tomato paste, organic if you can find it. How cute is the little can of tomato paste?! The best part is that the ingredients are straight up tomatoes and that’s it!
- 1 small can of Organic Tomato Paste 1/2 cup
- 1/3 cup raw organic unfiltered local honey
- 1/4 cup apple cider vinegar
- 1/3 cup water
- 1 tsp. sea salt
- 1 garlic clove minced (1/2 teaspoon)
- 1/2 cup onion sliced and diced so small
In a saucepan on medium high heat, bring all ingredients to a boil whisk together until well combined and simmer for 20 minutes, stirring ever so often. The sauce will thicken and the flavors will blend.
Remove from the heat and let it cool to room temperature. Once cooled, you can transfer to a small jar and keep in the fridge up to two weeks, or freeze it in ice cube trays and use it when you need it.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
To go with the burgers, we also steamed slices of onion in a tinfoil pouch on the grill, and they were so good!
Have you ever tried doing this?! I love how the sweetness of the onion flavor comes out when you do this. You’ll have to try it next time you have burgers! Also on this burger: smashed avocado with sea salt and homemade mayo. They were messy and oh so delicious!
If you’re looking for a healthier option for burgers, I highly recommend these little Sweet Potato sliders. We loved them, and I know we will be adding them to the menu rotation often.
Have you ever tried doing this? I’d love to hear!