The very best healthy homemade ketchup!
Ingredients
2 Tbs olive oil, optional
1 medium yellow onion, chopped
3 lbs tomatoes, halved
3/4 cup dates, pitted
1/4 cup apple cider vinegar
1 tsp salt, optional
1 tsp dry mustard
1/2 tsp celery salt
1/2 tsp garlic powder (I use roasted garlic granules)
¼ tsp cloves, ground
¼ tsp allspice, ground
Instructions
Place tomatoes into the blender container (I recommend a high-powered one like a Vitamix) and pulse 5 to 6 times, or until tomatoes are roughly chopped
Add the olive oil to a saucepan and heat over medium low heat.
Add the chopped onions and cook, stirring, until the onions are soft but not brown, about 10 minutes.
Add the tomatoes (including all juice and seeds), dates, vinegar, salt, dry mustard, celery salt, garlic powder, ground cloves, and ground allspice to the onions. Stir well to combine.
Bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 1 hour
Allow the mixture to cool for 20 minutes, then place into the blender and start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades if necessary
Blend for 30 seconds
Pour the mixture into an airtight container and keep in the refrigerator for up to 3 weeks
Serve chilled or at room temperature
Notes
Adapted from and thanks to Vitamix for the recipe
Best Homemade Ketchup
The very best healthy homemade ketchup!
Ingredients
2 Tbs olive oil, optional
1 medium yellow onion, chopped
3 lbs tomatoes, halved
3/4 cup dates, pitted
1/4 cup apple cider vinegar
1 tsp salt, optional
1 tsp dry mustard
1/2 tsp celery salt
1/2 tsp garlic powder (I use roasted garlic granules)
¼ tsp cloves, ground
¼ tsp allspice, ground
Instructions
Place tomatoes into the blender container (I recommend a high-powered one like a Vitamix) and pulse 5 to 6 times, or until tomatoes are roughly chopped
Add the olive oil to a saucepan and heat over medium low heat.
Add the chopped onions and cook, stirring, until the onions are soft but not brown, about 10 minutes.
Add the tomatoes (including all juice and seeds), dates, vinegar, salt, dry mustard, celery salt, garlic powder, ground cloves, and ground allspice to the onions. Stir well to combine.
Bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 1 hour
Allow the mixture to cool for 20 minutes, then place into the blender and start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades if necessary
Blend for 30 seconds
Pour the mixture into an airtight container and keep in the refrigerator for up to 3 weeks
Serve chilled or at room temperature
Notes
Makes about 3 cups
Adapted from and thanks to Vitamix for the recipe