5/5
(1 Votes)
Ingredients
- 1 (6-ounce) can or jar tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher or sea salt to taste
- 1 tablespoon mustard 2 tablespoons mild molasses, unsulfured (honey is optional)
- 1 ⁄4 cup white wine vinegar
- 1 ⁄4 cup water
Preparation
Step 1
add all ingredients, and stir until combined; refrigerate in a glass jar with lid. Ketchup will keep in the refrigerator for up to 2 weeks.