Homemade Ketchup
By
Ditch the refined sugars, high fructose corn syrup, additives and preservatives of plain old store bought ketchup. “Real Tomato Ketchup?” Yes, Eddie and everyone else who has seen Chevy Chase and the family vacation their way to Wally World. Although you might think making ketchup is difficult, this easy recipe packs in maximum flavor with minimal ingredients and little effort. Instead of dangerous high fructose corn syrup, this homemade tomato ketchup is sweetened with all natural medjool dates and stevia. The perfect combination of sweet and sour, this condiment is perfect with juicy grilled grass-fed beef burgers with mustard and pickled jalapenos! Serve with Baked French Fries and garlic seasoning for the perfect backyard gathering or combined with hot sauce and drizzled on eggs to give your breakfast a mouth-watering kick!
INGREDIENTS
1 TB Coconut oil
1 Onion, diced
1/2 TSP Sea salt
28 OZ Tomatoes, whole, canned
1 TB Tomato, paste canned
6 Large Dates, Medjool, pitted
1/2 Cup Apple cider vinegar
5 Scoops Stevia, powdered, plain
INSTRUCTIONS
Heat a large saucepan over medium heat for 3 minutes. Add coconut oil, swirl to coat. Add onions & salt. Cook, stirring frequently, until glossy, about 8 minutes. In a blender or food processor, puree cooked onions & remaining ingredients for about 1 minute. Add puree to saucepan & simmer, uncovered, stirring occasionally, until very thick, about 1 hour. Once thickened, remove from heat & let cool at room temperature before storing overnight in an airtight container in the fridge. Homemade ketchup will last up to 3 weeks.
YIELDS: 26 OZ or 46 servings at 1 TB per serving.
1 TABLESPOON PROVIDES: 13 calories, 0.3 grams fat, 4 grams carbs, 0.4 grams protein, 0.6 grams fiber & 52 mg sodium
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