Start by assembling all your ingredients. A clutter-free workspace makes for a smooth cooking experience. Don’t forget measuring tools. Half the battle is ensuring you have everything you need.

In a medium bowl, mix the 6 oz can of concentrated tomato paste with ¼ cup filtered water. Stir until it reaches a smooth consistency. This is your base. It should be thick but manageable. If it is too thick for your liking, add a bit more water.

Next, pour in ¼ cup distilled white vinegar. This gives your ketchup its signature tangy flavor. Mix well until combined. The vibrant red color of the tomato paste becomes noticeably brighter when mixed with the vinegar.

Incorporate ¼ cup natural honey or agave syrup, along with 1 teaspoon granulated sugar. Stir thoroughly. Don’t forget to taste. If it’s not sweet enough, you can tweak it to your preference.

Now for the fun part! Add ½ teaspoon smoked paprika, ¼ teaspoon onion powder, ¾ teaspoon fine sea salt, 1/8 teaspoon ground mustard powder, and 1/8 teaspoon garlic powder. Each spice contributes to the unique flavor profile. Whisk until everything is blended and smooth.

The ketchup should be thick yet pourable. If it’s too thick, drizzle in more water, one tablespoon at a time, until it’s just right.

Here’s where your taste buds play a critical role. Taste your ketchup and make any adjustments. Need more sweetness? Add a pinch more sugar or honey. Want it tangier? A bit more vinegar might do the trick.

Once you’re satisfied with the flavor, it’s time to store your ketchup. Transfer it into a clean jar or container. Seal it tightly.