Ditch the refined sugars, high fructose corn syrup, additives and preservatives of store bought ketchup. Although you might think making ketchup is difficult, this easy recipe packs in maximum flavor with minimal effort. Instead of dangerous HFCS, this homemade dish is sweetened with dates and stevia. The perfect combination of sweet and sour, this condiment is delicious with grass-fed beef burgers, garlic baked french fries or a sausage frittata.
Homemade Organic Tomato Ketchup
1 tablespoon coconut oil
1 onion, diced
1/2 teaspoon sea salt
28 ounces organic whole canned tomatoes (or 2.2 pounds fresh, diced)
1 tablespoon organic canned tomato paste
6 Medjool dates, pitted
1/2 cup raw apple cider vinegar
5 scoops plain powdered Stevia
- Heat a large saucepan over medium heat for 3 minutes.
- Add oil, onions and salt. Cook, stirring frequently for about 8 minutes.
- In a food processor, puree onions and remaining ingredients for 1 minute. Add puree to saucepan and simmer, uncovered, stirring occasionally, until very thick, about 1 hour.
- Once thickened, remove from heat and let cool at room temp before storing overnight in an airtight container in the fridge.
- Homemade ketchup will last up to 3 weeks.
Yields: 26 ounces or 46 servings at 1 tablespoon per serving.
1 tablespoon: 13 calories, 0.3 g fat, 4 g carbs, 0.4 g protein, 0.6 g fiber