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our gift to you

Feed them right from the start


Homemade Ketchup

Serves: 3 cups|Prep: 40 min

Gluten Free Nut Free Vegan

Serves: 3 cups|Prep: 40 min

Homemade Ketchup can be a healthy alternative to store-bought options, which are often loaded with sodium and sugar. This recipe uses apple and carrot puree for extra sweetness and added vitamins. Use it to add flavor to a bowl of spaghetti, or pour over Beef and Veggie Meatballs, or serve as a dipping sauce for these Tasty Salmon and Millet Rissoles.

Ingredients

Method


1½ lbs Ripe Tomatoes Or 2 ¾ Cups Bottled Tomato Puree
1 Large Yellow Onion, Chopped
2 cloves garlic, crushed
1 teaspoon dried oregano
4 tbsp of tomato paste, no added salt
½ Cup Unsweetened Pear Or Apple Puree
½ cup carrot, steamed and pureed
1-2 Tbsp Coconut Sugar or Pure Maple Syrup (Optional)
1 tbsp of arrowroot flour or organic corn flour (optional to thicken)
½ tsp Himalayan sea salt
4 Dried Apricots (Sulphite-Free), Finely Slivered
1. For fresh tomatoes, place in a bowl of boiling water for two minutes, then remove the skin and finely chop the flesh before cooking.
2. Heat oil in pan, add onion and simmer until soft. Add garlic, simmer for 1 min.
3. Add tomatoes, oregano, salt, carrot puree, apple puree, apricots, tomato paste.
4. Bring to boil, reduce heat and allow to simmer uncovered for 15 min.
5. Add flour if necessary to thicken.

Tip:
Use this Homemade Ketchup as a dipping sauce, spread over a pizza base or as a nutritious sauce for pasta. It will stay fresh for 3–4 days in the fridge or up to two months in the freezer.


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