This recipe packs the full flavor of your favorite tabletop condiment without the ladles of sugar and chemicals ketchup usually comes with. Feel free to dress up your sauce any way you see fit: cayenne pepper for a spicy kick, fresh mustard for tang, or Worcestershire sauce for a little extra punch.
- 1 can tomatoes, canned
- 20 g tomato, canned, puree
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 pinch himalayan rock salt
- 1 dash black pepper
- 1 clove garlic, chopped
- 1 onion, finely diced
- 1 tsp coconut oil
- Chop the garlic and onions. Fry gently in the coconut oil for a few minutes.
- Add the tomato puree and cook the mixture for 30-60 seconds.
- Add all of the remaining ingredients, and turn down the heat.
- Allow the mixture to gently bubble for at least 10 minutes. Then remove from the heat and allow it to cool to room temperature.
- Using a handheld blender or food processor, blend the ketchup to your desired consistency. I prefer to keep it reasonably chunky and use it more like a sauce. If you like to smoother, blend further for a more authentic ketchup texture.
- Store your ketchup an airtight jar in the fridge. It will last for up to a week.