Two Paleo Ketchup Recipes

Paleo ketchup

Simple ketchup

This is a simple and quick ketchup recipe for the times when you want to prepare the condiment, but are in a rush or don’t have all the ingredients to prepare the more elaborate ketchup recipe presented below. This one is also very easy to prepare. The typical recipe calls for some sugar, but a sugar-free version tastes just as good and a little bit more tangy. This recipe yields 1.5 cups.

Ingredients

  • 1 can (6 ounces) tomato paste;
  • 2 tbsp vinegar or lemon juice;
  • 1/4 tsp dry mustard;
  • 1/3 cup water;
  • 1/4 tsp cinnamon;
  • 1/4 tsp salt;
  • 1 pinch ground cloves;
  • 1 pinch ground allspice;
  • 1/8 tsp cayenne pepper, optional;

Preparation

  1. Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!

Rich and deep-flavored ketchup

This is more like a traditional homemade ketchup that we would have seen on kitchen tables a couple of decades ago. It requires a lot of ingredients, but the taste is well worth the trouble. This recipe yields about 2 cups, but don’t be scared to prepare a larger batch, because I’ve got a feeling that it’s going to be popular in your kitchen.

Ingredients

  • 1 pound fresh plum tomatoes + 1 pound canned plum tomatoes or 2 pounds fresh plum tomatoes, chopped;
  • 1 large onion, chopped;
  • 1/2 fennel bulb, chopped;
  • 1 celery stick, cut in cubes;
  • Chopped fresh piece of ginger, about the size of a thumb;
  • 2 cloves garlic, roughly chopped;
  • 1/2 red chili, seeded and chopped finely;
  • Large bunch of fresh basil, picked leaves and chopped stalks;
  • 1 tbsp coriander seeds;
  • 2 cloves garlic;
  • 1 tsp freshly ground black pepper;
  • Extra virgin olive oil;
  • 3/4 cup + 2 tbsp red wine, balsamic or apple cider vinegar;
  • Sea salt to taste;

Preparation

  1. Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper.
  2. Over a low heat, cook for about 12 minutes, until the vegetables have softened, stir occasionally.
  3. Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.
  4. Add the basil leaves, pour the sauce in a blender or food processor and process until very smooth.
  5. Strain the sauce through a sieve into a new or cleaned saucepan and add the vinegar.
  6. Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.
  7. Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.
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