Friday, September 27, 2013

Homemade Ketchup: a healthier version

I am never going back to buying ketchup. My family loves lots of ketchup and it often gets kind of pricey. Especially since my youngest decided he likes his carrots dipped in it too. After realizing how much sugar was in each tablespoonful of this lovely condiment, I decided it was time to make my own. And I feel much better about feeding this sauce to my family. And the taste is amazing! I swear you'll never go back. I made a double batch and wish I'd made more to freeze. 

  • 4 medium onions, chopped
  • 5 garlic cloves, chopped
  • 7 lbs whole tomatoes, skinned and chopped
  • 1/2 cup coconut sugar
  • 6 drops liquid stevia
  • 1 cup cider vinegar
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice, crushed
  • 2 cinnamon sticks
  • 1 teaspoon celery seed
  • 2 teaspoons dry mustard
  • 1 teaspoon paprika

  • optional: 1 teaspoon smoked paprika and/or 1/4 teaspoon cayenne (for a smokier and spicy version)
  • Directions:
    Saute onions and garlic for about 10 minutes making sure not to burn. 
    Now core your tomatoes and chop into large or medium sized chucks. 
    When onions are translucent, add tomatoes and bring to a boil. 
    Cool and then blend (food processor or blender works).
    Now pour back into pot, add all other ingredients, and bring to a boil again.
    Simmer for half an hour or until desired thickness.
    You can can it at this point or put in fridge and freeze the extra.
    I put mine in glass jars and used the plastic Ball jar tops to freeze them. 
    Keeps in fridge about a month and freezes very well up to a year.

    Note: If freezing glass Ball jars, I first place them in the fridge for a day, then place them in the freezer and they do just fine. A plastic Zip Lock freezer bag works well too. 

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