Cooking with food intolerances

Ketchup January 11, 2011

I’ve got two recipes. See which one you like better….

Version #1:

I like this one because it uses the tomatoes canned from my mother’s organic garden. It tastes fresher to me.

1 qt. canned tomatoes

1/4 tsp. crushed red pepper

1/4 tsp. ground cinnamon

1 garlic clove, minced

1/4 c. white balsamic vinegar or other safe vinegar

2 Tbs. maple syrup

4 whole cloves

4 whole allspice

1/2 c. chopped onion

1 1/2 tsp. sea salt

1/4 c. palm sugar

Combine all ingredients and simmer 30 minutes on low. Cool. Discard cloves and allspice. Using food processor or blender, puree. Put back in saucepan, and simmer another 45 minutes until thickened.

Version #2

I like this version because it’s quicker.

2 c. water

12 oz. tomato paste

1/4 tsp. ground cloves

1/4 tsp. ground cinnamon

1/4 tsp. crushed red pepper flakes

1/2 c. Vidalia onion, minced

1 garlic clove minced

1 1/2 tsp. sea salt

1/4 c. red wine vinegar or other safe vinegar

1/2 c. agave syrup

Simmer 30 minutes. Blend in blender when cool.

Jamie Oliver says the secret to the glossy look of commercial ketchup is putting it through a sieve twice. I got a sieve for Christmas, but haven’t attempted it yet. I’ll let you know if that does the trick.


One Response to “Ketchup”

  1. Meg Mazz Says:

    I just made the second version of these recipes becuase I had all the ingredients on hand. It turned out very well. The flavor is slighty different then store bought stuff but it’s better IMO. The texture looks good, maybe ever so slighty thin but boiling it down a bit would take care of that.

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