Monday, February 6, 2017

Homemade Ketchup

Homemade Ketchup
Makes about 3 cups
Lasts for 2 weeks in the fridge

½ cup chopped, pitted dates
1 6oz can tomato paste, organic if possible
1 14oz can diced tomatoes ( I use fire roasted for added flavor)
2 tablespoons coconut vinegar or apple cider vinegar
1 Tbsp. coconut aminos
½ water
1 teaspoon minced garlic
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon cayenne pepper


Put all ingredients in a saucepan over medium-low heat. Cook for 15 minutes. Remove from heat and puree in a blender (remember to vent the steam or you'll have a huge mess).  Store in fridge in jars for up to 2 weeks.

Notes: This is one of those recipes that changed the way I think about processed foods. It only takes about 20 minutes to make ketchup that is leaps and bounds better than any I've ever had in a store. 

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