Ketchup | No Sugar Ketchup

(Robert Kuhar) #1

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The Keto Chef, Youtube

Ketchup is made to be a cheap sauce. So companies tend to use cheap ingredients. Lets instead use BEAUTIFUL :tomato: tomatoes. Organic and juicy :heart_eyes: You can taste the difference of course. You can always buy the sugar-free version at the store. BUT I love hand picking my tomatoes and the joy of know what you are eating is 100% healthy and natural.

Recipe:

5 - Heirloom Tomatoes

5 - Regular Medium Tomatoes

1/2 - Cup Distilled White Vinegar

2 - Tbsp Kosher Salt

1 - Tbsp Black Pepper

1 - Tbsp Garlic Powder

  1. Rinse and remove any stickers from tomatoes. remove the stem, chop to tomatoes roughly, and place in a large pan over high heat.

  2. Add all the ingredients except the vinegar. Cover and cook for 1 hour.

  3. After the hour, remove the top and reduce the liquid down to half. Cook on a low to med/low heat and stirring when necessary.

  4. Once cooked down to half it’s volume blend until smooth.

  5. Add the vinegar to the mixture. Pour through a fine sieve using the back of a spoon to push the ketchup through the sieve. Scrape the back of the sieve and bottle the ketchup. Enjoy!

(Brian) #2

I find that I can save a lot of stovetop time by roasting the tomatoes on the grill for a half hour or so at about 400 degrees. The grill is more open than the typical oven and seems to allow the steam to escape more easily.

That’s how my tomato sauce begins, too.

:slight_smile:

(Robert Kuhar) #3

I agree. probably adds a ton of flavor too right? I didn’t do that here because I wanted that bright red color. I was trying to get to a haynes ketchup color with this tomato sauce.

(Brian) #4

Oh, yeah, tons of flavor. :slight_smile:

To be honest, I never paid a lot of attention to the color. I wonder if that might have something to do with the variety of tomatoes being used as they do vary in color. (?)

Actually, for my sauce, I roast not only the tomatoes, but I roast some onions, garlic and peppers along with them.

It’s been a while since I made ketchup so I can’t remember the exact way I roasted off those tomatoes or if I added anything else to roast with them. Still have some from 2014… we don’t use a lot of it. But we enjoy what we have. Hoping for a good tomato crop this year so maybe later in the fall, I’ll get a chance to make some more sauce, ketchup, and salsa! :slight_smile: (The tomatoes, onions, and peppers are growing in the garden as we speak. Didn’t get any garlic in last fall so will have to see whether my Amish friends up the road have some. Planted a number of varieties of tomato so hoping I’ll get some decent flavors happening. Pink Brandywine, Cherokee Purple, Mortgage Lifter, Amish Paste, and a cherry tomato I can’t remember the name of. But I have learned that there is indeed a lot of flavor in cherry tomatoes so I’m not afraid of using them for sauce. The roasting helps a lot on those, though, because they have such a high moisture content.) Fun, fun. :slight_smile:

(Jane) #5

Sounds like my Garden!

Cherokee Purple, Mortgage Lifter, Amish Paste, Grape (cherry tomato), Porter, Orange Oxheart (saved seeds from last year), Yellow Oxheart

(Brian) #6

That’s funny, Jane. :slight_smile:

I think I have 60 some tomato plants. If I had the room, I’d probably have several hundred. So many varieties, so little room.

Someday, I hope to play around with some grafting techniques… would love to see what a Cherokee Purple might do on some different root stock.