Ketchup – or is it Catsup?

Commercial Ketchup (or Catsup) – whichever way you spell it – has plenty of sugar.  How do you live without Ketchup, when you are trying to avoid sugars?  You don’t need to.  Luckily it is not that hard to make ketchup.  Well, if you do it from tomatoes, and boil it down for hours, that might be hard, but luckily we don’t need to.  There are lots of recipes out there.  I started first with Sally Fallon Morrells from Nourishing Kitchen.

I made her recipe, which has great probiotic culture in it.  It wasn’t the same as storebought, but we used it anyway, because it was better than no ketshup.  One day 3 of my granddaughters were over and I served it to them.  I asked what they thought of it and one said, as politely as she could, “well, it pretty much tastes like tomato sauce”.  So, I started looking at other recipes and this is my make-over for Sally’s ketchup (I spell it that way because she did).

This recipe uses canned tomato sauce, so it is pretty easy. she calls for whey, which is the product at the bottom when you drain yogurt or kefir. If you can’t do dairy, sprinkle a little of a packaged starter culture in.

Makes 1 quart (and a little more)

3 cups canned tomato paste (5 small cans)
1/4 cup whey (drain yogurt to get whey)
1/2 teaspoon green (whole leaf) stevia (up to 1 teaspoon if you just must)
1 teaspoon celery salt
1 tablespoon sea salt
1/2 teaspoon cinnamon
1/16th-1/4 teaspoon cayenne pepper (depending upon how much kick you want)
1 tablespoon dried onion powder
3 cloves garlic, mashed (or 1 tsp dried flakes)
1/2 cup fish sauce (Asian section of grocery)

Blend all ingredients in blender until smooth, pour into jar and let sit at room temperature for 2 days (so the culture can develop, which will be good for you, but will also keep longer).  Store in refrigerator for a month or two.

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