Since commercially made ketchup contains high fructose corn syrup, onion powder, and/or garlic powder, it is not allowed on the low-FODMAP diet. Even organic ketchup that uses cane sugar, still contains either garlic powder, onion powder, or both. I decided to make homemade ketchup using the recipe on page 227 of the book Low-FODMAP 28-day Plan. This recipe uses tomato paste, garlic oil, water, red wine vinegar, dark brown sugar, sea salt, allspice, cinnamon, and cayenne pepper.
I started out by making the garlic infused oil found on page 220.
I then combined all the ingredients and simmered until all the sugar was dissolved.
After the ketchup cooled slightly I stored it in an airtight jar in the refrigerator. The ketchup is not as good as Heinz ketchup, but it is definitely better than not using ketchup! It is a little thick, but the flavor is definitely there. I dipped chicken in it last night and it tasted good. I will make it again while following the low-FODMAP diet.
I like the photos and specific instructions. It would definitely make it easier to do.