For many people, ketchup is a dietary staple. You can use it as a dip or a sauce and it makes so many things taste great. The problem is, most store-bought ketchup contains added sugar, often in the form of high fructose corn syrup which is well known for being a major factor in weight gain.
Not only that, store-bought ketchup is often high in salt and contains many artificial additives. That’s how it can last for so long on your kitchen cupboard.
Stop buying store-bought ketchup and make it yourself instead. Not only is it easy to do using an immersion blender, it’s also quick and you’ll love the taste too. Store-bought ketchup? Just say no!
This gourmet ketchup contains some unusual ingredients but, trust me, you will really like the no-added sugar taste.
Ingredients – Makes Two Cups
1 pound fresh plum tomatoes plus 1 pound canned plum tomatoes, or 2 pounds fresh plum tomatoes, chopped
1 large onion, chopped
½ fennel bulb, chopped
1 celery stick, cut in cubes
Fresh piece of ginger, about the size of a thumb, chopped
2 cloves garlic, roughly chopped
½ red chili, seeded and chopped finely
Large bunch of fresh basil, picked leaves and chopped stalks
1 tablespoon coriander seeds
2 cloves garlic
1 tsp freshly ground black pepper
Extra virgin olive oil
¾ cup + 2 tablespoons red wine, balsamic or apple cider vinegar
Sea salt to taste
- Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper.
- Over a low heat, cook for about 12 minutes, until the vegetables have softened, stirring occasionally.
- Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.
- Add the basil leaves.
- Using your immersion blender, process the ingredients until very smooth.
- Strain the sauce through a sieve into a clean saucepan and add the vinegar.
- Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.
- Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.
Nutrition per tablespoon
Fat 0.1 grams
Carbohydrate 7.2 grams
Fiber 1.5 grams
Protein 1.4 grams