Paleo Tomato Ketchup
This homemade Paleo tomato ketchup recipe avoids added sugars and is perfect for accompanying a home-cooked burger. Enjoy the rich, natural flavours of tomatoes, spices, and a hint of red wine vinegar.
Servings: 500 ml
Calories: 20kcal
Cost: $10
Equipment
- Pan
- Blender
- Muslin or tea strainer
- Bottle or jar for storage
Ingredients
- 15 medium tomatoes chopped
- 2 onions chopped and fried in coconut oil
- 4 garlic cloves crushed and fried in coconut oil
- 1 red capsicum bell pepper, chopped
- 100 ml 4 floz red wine vinegar
- 1 teaspoon Celtic sea salt
- 1 teaspoon paprika
- Pinch of cayenne pepper
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 6 cloves
- 3 cm 1 inch peeled and chopped ginger
Instructions
- Cook the Vegetables: Chop up the tomatoes and capsicum and, along with the onion and garlic, bring to the boil in a pan with the red wine vinegar.
- Reduce the Mixture: Stir occasionally, allowing the mixture to reduce to a thicker consistency.
- Blend the Mixture: Remove from the heat and puree in a blender to your desired level of smoothness, before returning to the pan over the heat.
- Add the Spices: In some muslin or a tea strainer, add the mustard seeds, black peppercorns, cloves, and ginger, and add to the pan.
- Simmer and Thicken: Reduce the heat to simmer and cover until it thickens up to your liking.
- Bottle the Ketchup: Once ready, remove the muslin or strainer and bottle the ketchup. Store in the fridge.
Notes
- For a spicier kick, increase the amount of cayenne pepper.
- This ketchup can be stored in the fridge for up to 2 weeks.
- If you prefer a smoother texture, strain the ketchup through a fine sieve before bottling.