Thursday, May 15, 2014

My Low-FODMAP Ketchup

Low-FODMAP Ketchup  /  Delicious as it Looks
Tomatoes and I have a complicated relationship. While they are not high in FODMAPs, I still have issues tolerating them. That's why I don't have too many recipes featuring tomatoes on my blog. It took a while, but I finally figured out that tomato paste was the main culprit. I would end up with pain for several days after eating it.

I seem to do fine with a little fresh tomato and some cooked tomato. However, tomato paste is a highly concentrated form of tomatoes. Since I have a slight issue with tomatoes, the paste can turn it into a huge issue. This is why I decided to make my own ketchup with tomato sauce instead of tomato paste.

Now, finding tomato sauce without any onion or garlic added is another story. I was able to find two brands in the natural foods store and co-op that I shop at that fit the bill. Pomi Strained Tomatoes and Full Circle Organic Crushed Tomatoes. Both are unsalted, which I love, because then I can adjust the salt to my own taste. Once you find the tomato sauce, the rest is pretty easy. Because of the sugar, keep in mind that this ketchup should still be eaten in limited amounts.

This ketchup is a little thinner than regular ketchup, but has tons of flavor. Serve on hamburgers or with french fries. I'm hoping to post my own meatloaf recipe here soon, and this ketchup is fabulous served with it!

Low-FODMAP Ketchup  /  Delicious as it Looks

print recipe

Low-FODMAP Ketchup
makes about 1 cup


1 cup 100% tomato sauce, unsalted
½ cup white vinegar
1/3 cup sugar
1 teaspoon salt


Combine ingredients in a medium saucepan and bring to a simmer. Continue simmering over low heat until thickened, about 20 minutes, stirring occasionally.


  1. How long will this keep in the fridge? I am the only one who will be eating it :) Thanks in advance!

    1. I'm not sure, I probably wouldn't keep very long in the fridge. I would recommend freezing it in small portions and taking out a portion as you need it.