Sunday, June 13, 2010

Ketchup (Homemade)

Ketchup (Homemade) - Vinegar free!
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free, Vinegar-Free

So many recipes call for ketchup, yet the ones on the market contain vinegar and spices which are not on our diet. For this reason, I have adapted a homemade ketchup that works very well. This keeps at least 3 weeks in the refrigerator in a tightly sealed container and makes about 3 cups.

1 medium onion, chopped finely
2 tbsp olive oil
28 oz strained tomatoes (no spices)
1 tbsp tomato paste
1/2 cup brown sugar (dark is better)
1/3 cup lemon juice
1/2 tsp sea salt

Put olive oil in the bottom of a 4 quart heavy saucepan over medium heat and add onion when the oil is hot. Stir until the onion is cooked through (about 5 minutes +). Blend in the strained tomatoes, tomato paste, brown sugar, lemon juice and salt. Simmer, uncovered, about one hour stirring occasionally. As the sauce thickens, stir it more often so it does not scorch.

Cool the sauce until it is safe to puree in a blender, or use a hand blender to puree it in the pot. Chill it for two hours before use. This ketchup can be stored in the refrigerator in a tightly covered container for about three weeks.

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