embracing nutrition and functional medicine

Homemade Ketchup

A jar of delicious homemade ketchup

Preparation Time

5 mins

Cooking Time

25 minutes

Servings

Several

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Ingredients

  • 1tbsp olive oil
  • ½ grated or finely chopped yellow onion
  • 1 pressed garlic clove
  • 2 tbsp tomato paste
  • 75ml red wine vinegar
  • 1 tsp salt
  • 1 bay leaf
  • 1 tsp coriander seed
  • ½ tsp cloves
  • ½ tsp ground black pepper
  • 1 pinch cayenne pepper
  • 400g canned whole tomatoes

Method

  1. Fry the onion, garlic and tomato paste in oil for a couple of minutes over medium heat in a nonstick saucepan. The onion should become soft and glossy, not browned
  2. Add vinegar, bay leaves, spices and canned tomatoes. Stir and simmer for a couple of minutes.
  3. Lower the heat and simmer over low heat for 20 minutes. Remove the bay leaves.
  4. Puree the ketchup with an immersion blender or blend in a mixer until smooth. Taste and adjust flavour, adding more salt, freshly ground black pepper or vinegar as needed.
  5. Depending on how thick you want your ketchup to be, you can let it simmer longer over low heat. Store in the fridge for 1-2 weeks or freeze.

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