If you are a lover of ketchup or know someone who is, this could be your recipe. This natural ketchup recipe takes 5 minutes or so to make. It tastes yummy and is healthy at the same time, so no need for guilty feelings when serving this ketchup.
Commercial ketchups can have hidden sugars, corn syrup and preservatives with lots of numbers. My general rule is, if I don’t understand the ingredients list, I don’t buy it. Also throwing away a plastic container every time you finish a ketchup can take its toll especially if you have children in the house who love ketchup.
Natural ketchup has many benefits. This recipe uses Canadian maple syrup, but you can use stevia or even molasses to sweeten.
Pure maple syrup is tapped from a tree and is less processed than refined sugars. It is rich in antioxidants and minerals including zinc which aids in boosting the immune system, manganese which aids in energy production and potassium which helps to maintain a normal blood pressure. Also, maple syrup has a lower glycaemic index than refined sugars.
There are two versions presented. The first version is for when you open the refrigerator and there is no ketchup and you need some fast food! This recipe is also great for kids who don’t enjoy strong flavours.
The second version is the “foodie” version, taking a little longer and celebrating each flavour in the ketchup. Great to serve with nachos and elaborate sandwiches and burgers.
Fast food natural ketchup
- 3 plum tomatoes with skin removed
- 1 tsp raw apple cider vinegar
- 1/8 tsp pink sea salt
- 1 tsp of maple syrup
- 1/8 tsp sweet paprika
- ½ tsp of onion powder
1. Place a pot of water on the stove and bring it to a boil. Carefully place the tomatoes into the boiling water. Remove the tomatoes after 30 seconds or when the skin of the tomato begins to crinkle. Place them into iced water and then peel the skins.
2. Place all ingredients in a blender. I use a cup blender, it literally takes seconds to blend. Blend until smooth.
3. A quick taste test to decide if you need more salt or maple syrup. Adjust and serve.
The smooth texture is similar to commercial ketchup. Most kids can’t really taste the difference. Store the ketchup in a glass jar with an airtight lid in the refrigerator for one week. If I find that after a few days the ketchup was barely eaten, I throw it into a pasta sauce and make a new batch next time I need it.
Optional: If you are in a bit of a bother and have no fresh tomatoes you can use 1 can of organic diced tomatoes. Drain the liquid from tomatoes. Draining the liquid makes the ketchup a little thicker. Put liquid aside to use in another recipe, otherwise dilute the liquid with water and feed your favourite plants.
Foodie natural ketchup
- 4 – 6 fire roasted tomatoes
- 2 roasted garlic cloves
- 2 tsp raw apple cider vinegar
- 1/2 tsp pink sea salt
- 1 tbsp of maple syrup
- 1/4 tsp sweet paprika
- 2 tsp chopped fresh parsley
- cracked black pepper to taste
Optional: 1 jalapeño chilli
1. Fire roast 4 – 6 medium tomatoes and 2 gloves of garlic by cooking over an open flame on a gas or charcoal grill. If I have a good crop of vine ripened cherry tomatoes from our backyard farm, I happily use them for the ketchup. Cut them in half and throw them in the oven with a touch of salt and roast until they start smelling sweet and brown on the edges.
2. Place all ingredients in a blender. Before I process the ketchup I usually know what is the end result I’m looking for. For nachos, I keep the sauce chunky and throw in a jalapeño chilli. This will only need a short whizz in the blender. If I am making roast potato chips I may want a smoother version so I blender the mixture slightly longer.
Once again, give your ketchup a taste. If you need to tweak the recipe for salt, extra sweetener or acidity, adjust a dash at a time and blend. Serve and enjoy!