Homemade Ketchup

Once you have this homemade ketchup you’ll never go back to store bought! Make a batch and pour it all over our Tempeh Dogs! 

This recipe was created by our in house Holistic Nutritionist, Kari Fraser. 

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Homemade Ketchup

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Servings

MetricUS Imperial

Ingredients

• 6 medium sized Margherita or Plum or Roma Tomatoes halved and de-seeded (seeds make food bitter)
• 1/2 small can Tomato paste
• 2 garlic cloves
• 1 cup yellow onion lightly chopped
• 1/4 cup Apple cider vinegar
• 2 tablespoons Balsamic vinegar
• 2 teaspoons mountain/Himalayan salt
• 1/2 teaspoon oregano/dried
• 1/2 teaspoon dried basil
• 1/8 Mustard Powder or good dollop of prepared mustard
• 1/4 teaspoon Cayenne Pepper
• 2 tablespoons maple syrup

Servings MetricUS Imperial Ingredients 6 medium sized Margherita or Plum or Roma Tomatoes halved and de-seeded (seeds make food bitter) 1/2 small can Tomato paste 2 garlic cloves 1 cup yellow onion lightly chopped 1/4 cup Apple cider vinegar 2 tablespoons Balsamic vinegar 2 teaspoons mountain/Himalayan salt 1/2 teaspoon oregano/dried 1/2 teaspoon dried basil 1/8 Mustard Powder or good dollop of prepared mustard 1/4 teaspoon Cayenne Pepper 2 tablespoons maple syrup

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Instructions

1. Add all ingredients to a high speed blender and blend on high until smooth
2. Add sauce to a sauce pan and bring to a boil and then drop heat and let simmer for 15-20 minutes to reduce (meaning evaporating the water)
3. Add sauce to a glass tupperware or mason jar, let cool on counter and then put in fridge.
4. Once chilled, enjoy! Use up within a week.

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