ketchup

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.

Homemade Ketchup

Ingredients:

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

Instructions:

  1. 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.
  2. 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.

Ali Wilkinson
Follow me
Latest posts by Ali Wilkinson (see all)
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
.
.
.
.
.
.

SIGN UP FOR OUR FREE E-NEWSLETTER!

Scroll to Top