The June/July issue of PDX Parent features a drool-worthy recipe for Broccoli n’ Tater Tots. Round them out with this more nutritious take on the classic homemade ketchup, courtesy of Christi Reed.
½ cup apple cider vinegar
1 tablespoon fresh garlic, minced very fine
2 tablespoons fresh onion, minced or grated very fine
1 tablespoon honey* or coconut nectar, or to taste
2 tablespoons molasses
1 teaspoon mustard powder
Pinch of each to taste; all spice, clove, chili powder
Salt to taste
1 cup of carrot juice
2 ½ pounds of seeded and peeled fresh tomatoes** — a combination of any flavorful type of tomatoes will do
- Add all ingredients except tomatoes to a large sauce pan and bring to simmer. Add tomatoes and simmer on low until broken down, approximately 20 minutes.
- Using a food mill or immersion blender — or carefully scooping the mixture into a blender — process until smooth. (An immersion blender works best.) Return to pan and continue to simmer, stirring often until desired thickness. It will thicken as it cools. Lasts 2 weeks in the fridge. Can be doubled easily and frozen.
*Honey is not recommended for children younger than 1 year of age
**To seed and peel fresh tomatoes, put a pot of water on to boil, and cut an X in the bottom of each tomato. Prepare a ice water bath. Boil the tomatoes for about a minute, then dunk them into the ice water bath. The skin should slip right off, and you can use your fingers to remove the seeds.