Homemade ketchup

[Guest guest]

Due to the large amount of sugar and salt in most ketchup brands (and

the fairly high cost of organic, low-in-salt-and-sugar ones) I often

make our own ketchup.

 

I use empty glass bottles from olive oil, and sterilize them by

simply filling them with water and heating them for about 2 - 3

minutes in the microwave before turning them upside down on kitchen

paper.

This recipe makes about 2 1/2 cups, but since you do it anyway,

double or triple the amount, fill about half of it into bottles and

spice up the rest to make barbecue sauces or hot sauces.

It is supposed to keep in the fridge up to four weeks, but we never

have it that long.

 

 

1 tbsp olive oil

1 - 2 tsp garlic

1 cup chopped onions

1/4-cup rice vine vinegar

1/4-cup cider vinegar

12 canned whole plum tomatoes, chopped (unless you have really ripe,

tasty fresh ones, peeled and slightly cooked)

1/2 tbsp sea salt (or up to taste)

2 tbsp maple syrup or fruit concentrate (apple or grape)

2 tbsp tomato paste

 

 

 

 

Heat olive oil, add onions and garlic and cook for 3 minutes. Add

both vinegars and stir. Add tomatoes, salt, and stir. Let simmer for

15 to 20 minutes.

Let cool and blend or puree.

Add the maple syrup or fruit concentrate and the tomato paste and

blend again.

 

Fill into bottles and chill.

 

This is the basic recipe. You can add 1 pinch of dried oregano or

basil, or zip up the ketchup with 1 or 2 tbsp pureed chipotle peppers

and 4-5 roasted garlic cloves before pureeing. Sometimes I also add

cumin and ground coriander or various dried herbs, fresh green

peppercorns or 1 tsp of yeast extract or soy sauce.

Once you experiment, you come up with your own favourite family

recipe.