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TEN TOMATO KETCHUP – paleo recipe
Stav Kogan

TEN TOMATO KETCHUP

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 10 ripe red tomatoes, about 8 cups—the sweeter the variety the better (ask your farmer!)
  • 1 medium onion (not red), diced
  • 3 cloves garlic, minced
  • 2 Tbsp lard
  • 2 tsp paprika
  • ½ tsp mustard powder
  • ¼ tsp ground cloves
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ C apple cider vinegar
  • 2 Tbsp coconut aminos

Method
 

  1. 1. Score a shallow X on the bottom of each tomato with a paring knife.
  2. 2.
  3. Place tomatoes in boiling water for 30 seconds.
  4. 3.
  5. Remove from boiling water and place into ice bath.
  6. 4.
  7. Peel off tomato skin, slice in half and remove seeds
  8. 5. In large pot over medium heat, sauté onions, garlic, and tomatoes in lard for 8 minutes or until onions start to turn translucent.
  9. 6.
  10. Add spices, salt, and pepper and simmer for 15 minutes.
  11. 7.
  12. Blend tomato mixture until smooth, then add back to the pot with onions.
  13. 8.
  14. Add vinegar and aminos and simmer on medium low for 30 minutes.
  15. 9.
  16. Add to jar or squeeze bottle and store in refrigerator.

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