Friday, November 4, 2016

homemade ketchup...

I am definitely one of those avid ketchup lovers. I LOVE me some ketchup. In fact! I've been asked, "Would you like some hotdog/burger/fries/etc etc with that ketchup?" more than once. People watch with pure amazement while I go on spiffying up my hotdog to taste exactly like IT SHOULD, with said ketchup. I want it oozing down and collecting at the corners of my mouth after each bite. Oops. Have I repulsed you yet?

I'm the same way with pickled ginger at sushi restaurants. Oh man, don't even get me started on that stuff. My friends are almost too embarrassed to go get sushi with me because of this fact. They can't believe how much of the stuff I can eat in one sitting and are always teasing me about it. What can I say? I know which condiments are good and I want it all. 

Anywho, here's the thing- most of our beloved condiments contain ingredients that just are plain not good for us. Sugar, gums, acids, gmo's (luckily we don't see too many of these anymore), corn syrups, etc. If it's store bought- you can most likely bet on one or more of the ingredients being something we shouldn't be consuming. In an effort to continuously decrease the amount of store bought/processed food items I bring home, I've been making a lot of our favorite condiments myself. Things like mayo (SO GOOD), pickles, sauerkraut, ketchup, bbq sauce, among other things are in constant rotation of being made every few weeks so we can have them stocked and ready to go. 

Plus, I find that pretty much every homemade thing, isn't even in the same ballpark as those store bought varieties. They're so much tastier (and most of the time CHEAPER) that I can't afford not to make them. True, they take time. But really, it's worth it in my book if it helps eliminate just a little bit more of the bad stuff from my family's plate. 

Makes 4 cups
For printable recipe, click here

  • 1 tablespoon coconut oil
  • 1/2 large sweet yellow onion, medium dice
  • 1 clove garlic, smashed with a knife
  • 2, 15oz cans organic tomato sauce (check label for simplest, sugar less ingredients. I used the Trader Joe's brand canned tomato sauce)
  • 2 tablespoons + 2 teaspoons honey
  • 2 tablespoons + 2 teaspoons organic blackstrap molasses (I used Trader Joe's brand)
  • 1/3 cup white vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground allspice

1. In a deep medium saucepan, cook the onion and garlic in the coconut oil over medium to medium low heat until onion is translucent and everything is fragrant. Careful not to burn the garlic.

2. Add all of the remaining ingredients and bring to a boil, stirring occasionally. 

3. Once boiling, turn heat to low and simmer uncovered, stirring occasionally until mix has reduced by half. This should take about 40-45 minutes. Careful not to scorch bottom. 

4. Carefully puree everything together until completely smooth. Then, jar up and allow to cool to room temperature. Once cool, cap off and store in the fridge! 

Will last in fridge for weeks.

Recipe loosely adapted from Against All Grain, by Danielle Walker.

*Tip: I find that if I put a few strips of plastic wrap carefully around my burner, any spits or splatters of bubbling liquid will easily clean off my counter and stove once I peel away that protective covering! 

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