Ketchup: A Healthier, Tastier Version
Ketchup is a favorite in most homes, but the store-bought stuff is full of chemicals and preservatives that are not the healthiest for you. With this recipe, you can make a delicious ketchup that is healthier, tastier, and (if you use items from your garden) extremely cost effective.
Equipment
- 1 Blender
- 1 Bowl
- 1 Medium Saucepan
Ingredients
- 6 oz Tomato Paste Make your own from your garden!
- 1/4 Cup Raw, Unpasteurized Honey
- 1/3 Cup Water
- 1/3 Cup Apple Cider Vinegar
- 3/4 Tsp Salt Fine Grain, Pink Himalayan
- 1 Clove Garlic
- 1/2 Small Onion Boiled for 30 minutes
Instructions
- In a medium saucepan, over medium heat, boil the onion and garlic for 30 minutes. This will soften them both which makes it much easier to turn them into a puree. This is an extremely important step in order to get a silky smooth finished product.
- In the blender, add the boiled onion, the boiled garlic, the apple cider vinegar and the water. Blend until incredibly smooth (about 3-4 minutes)
- In a medium saucepan, over medium heat, combine the mixture from the blender with the tomato paste, honey, and salt. Whisk together until smooth. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir very often.
- Remove from heat, cover with a lid, and let it cool to room temperature. Once cool, transfer to an airtight container and keep it in the fridge.
Notes
- This recipe will keep in the fridge for up to 2 weeks.