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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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
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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Votes: 0
Rating: 0
You:
Rate this recipe!
|
Instructions
Add all ingredients to a high speed blender and blend on high until smooth
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)
Add sauce to a glass tupperware or mason jar, let cool on counter and then put in fridge.
Once chilled, enjoy! Use up within a week.