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HOMEMADE KETCHUP – paleo recipe
Stav Kogan

HOMEMADE KETCHUP

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Servings: 4 servings
Calories: 23
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (30 g) ghee
  • 1 cup (150 g) onions, diced
  • 1 tbsp (10 g) garlic, minced
  • ¼ bunch thyme, tied with kitchen string
  • 3 lbs (1 kg) tomatoes, peeled, seeded and diced
  • ¼ cup (60 ml) maple syrup
  • ⅓ cup (80 ml) apple cider vinegar
  • ¼ cup (60 ml) tomato paste
  • 1 bay leaf
  • ½ tsp dry mustard powder
  • ⅛ tsp cayenne
  • ¼ tsp allspice
  • ⅛ tsp crushed red pepper
  • 2 tsp (10 g) sea salt

Method
 

  1. COOKING INSTRUCTIONS Heat a large skillet over medium-high heat.
  2. Add the ghee. Brown onions until soft, about 5 minutes.
  3. Add the garlic and sauté for 1 minute.
  4. Add the remaining ingredients.
  5. Bring to a boil, then simmer for 40 minutes, until slightly thickened.
  6. Discard the thyme. Allow the sauce to cool and either purée with an immersion blender or transfer to a regular blender and purée until smooth. Return the ketchup to the pan and simmer for 1 hour, stirring occasionally. If stored in an airtight container, the ketchup can be kept in the fridge for up to a month. CHEF’S TIP Your ketchup will be as good as your tomatoes! It’s best to make this recipe with organic tomatoes when they are in season.

Nutrition

Calories: 23kcalCarbohydrates: 3gFat: 1g

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