Want to substitute your high sugar and salt ketchup for a no added salt and sugar baby ketchup? One that is also perfect for baby led weaning? Look no further!
The King of the Kiddie Condiments
As much as most parents hate it, most children love ketchup. Personally, give me mayonnaise any day of the week. It’s hard to put your finger on it, but ketchup just hits that spot with children. It’s like they are hardwired to like ketchup at the genetic level. I recall Reuben trying it for the first time… he looked like all of his life questions had been answered!
The issue with giving little ones tomato ketchup is that it’s highly processed and full of sugar, salt and preservatives. Even the reduced sugar/sugar free ones generally rely on various sweeteners, with there being controversy surrounding artificial sweeteners and their health consequences. In my opinion, having the word “artificial” as a prefix to something you are supposed to eat isn’t the most inviting thought!
The Happy Medium
What I don’t want you to take away from this is that this recipe is the only ketchup condiment you can use. As the old adage goes, “everything in moderation”. Personally, I have no problem with Reuben having regular ketchup from time to time, especially when out and about or at a party etc. However, having the option of this baby ketchup as a healthy alternative for more regular use at home is something that I like to have the option of.
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This baby-friendly version of traditional tomato ketchup has no added salt or sugar, meaning it is a much healthier option. It is also absolutely delicious and your little ones will keep coming back for more!
- 1 White Onion
- 1 Stick of Celery
- 1 Tbsp Garlic Purée, or 2 Cloves of Crushed Garlic
- 2 Tbsp Tomato Purée
- 500g Fresh Tomatoes, or 1 Large Jar of Tomato Passata
- Handful of Fresh Basil
- Sterilise a mason jar, or similar.
- Finely chop the onion, celery, garlic and tomatoes.
- Sauté the onion and celery over a medium heat until the onions soften.
- Add the garlic purée and sauté for another minute.
- Add the tomatoes and basil, bring to the simmer then reduce the heat.
- Simmer for 5-10 minutes.
- Blend the sauce.
- Return the sauce to the pan and continue to cook for 15-20 minutes, or until your desired consistency is achieved.
- Dispense into the jar and allow to cool completely with the lid off.
- Screw the lid on, refrigerate and enjoy!
Suitable: From 6 months.
Storage: Store in the fridge for up to 3 days or freeze and use within 3 months.
Top Tip! – Try freezing the sauce in ice cube trays and then transfer into a ziplock bag when frozen. Defrost as and when you need it.
If you like this recipe then why not check out some of my other recipes, such as:
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