It is so hard to find a tomato ketchup recipe that doesn’t add in lots of sugar! Finally with a lot of tweaking, I’ve come up with my favourite Paleo tomato sauce recipe. A home made burger just isn’t the same without tomato ketchup.
Paleo Tomato Ketchup Ingredients:
- 15 Medium Tomatoes
- 2 Onions, Chopped and Fried in Coconut Oil
- 4 Garlic Cloves, Crushed and Fried in Coconut Oil
- 1 Red Capsicum (Bell Pepper)
- 100ml (4floz) Red Wine Vinegar
- 1 Teaspoon Celtic Sea Salt
- 1 Teaspoon Paprkia
- Pinch Cayenne Pepper
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Black Peppercorns
- 6 Cloves
- 3cm (1 inch) Peeled & Chopped Ginger
Paleo Tomato Ketchup How To:
Chop up the tomatoes and capsicum and along with the onion and garlic, bring to the boil in a pan of the red wine vinegar.
Stir occasionally, allow the mixture to reduce to a thicker consitancy.
Remove from the heat and puree in a blender to your desired level of smoothness, before returning to the pan over the heat.
In some muslin or a tea strainer, add the seeds, peppercorns, cloves and ginger and add to the pan.
Reduce the heat to simmer and cover until it thickens up to your liking.
Once ready, remove the muslin or strainer and bottle the ketchup and store in the fridge.
I’d love to hear how you make ketchup? What do you do differently?