Yes, make your own ketchup. Easy DIY recipe, Paleo-friendly version!
But, when I read this incredible book (Pure Beef) about grassfed beef, by an Oregon author, actually, I read the recipe that the chef at Lardo, a trendy high quality sandwich place in downtown PDX, uses for their house-made ketchup and it gave me an idea. Sure, why not try making my own at home?? Leave out the bad stuff from the processed store version, and know exactly what goes into it! Almost like a gourmet version of a very not gourmet food! ;)
So I tried the recipe, with a few variations, and shared it here. People were interested, so I thought I'd share the process with photos and the recipe, and make another batch! I made it again this weekend, with a few modifications, and ended up with a Paleo Diet-friendly version (more about our diet here). I'm sure there are a million ketchup recipes out there (so I'd love to hear about yours if you have one!), but for my first few attempts I'm very satisfied with this stuff. (I've also heard of cultured ketchup, like this recipe, for people who want to eat more fermented foods, but I'm pretty sure I'm sensitive to dairy proteins so am avoiding whey for the time being.)
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Anyway! Here's my twist on the Lardo ketchup recipe, a real food/Paleo version!
Ketchup recipe
1 tablespoon lard, bacon fat, or coconut oil
1 small onion and/or clove of garlic
1/2 tsp paprika
1/8 tsp cayenne
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/2 tsp salt (or more to taste)
1 tbsp xylitol and 1 tbsp molasses OR 1.5 tbsp xylitol
1/4 c. apple cider vinegar
1 (14.5 oz) can whole peeled tomatoes, strained
Instructions
Cook the onion and/or garlic on low heat until translucent.
Stir in the spices and salt.
Add in the strained tomatoes, apple cider vinegar, and sweetener/s and cook on low until it becomes a thick sauce (about 45-50 minutes). Yeah, I know, takes forever... have to plan ahead with this stuff. Worth it!!
Let cool, then blend in a blender until smooth. (If you have an immersion blender, puree by hand in the pan.)
Pour it into jars and can it if you know how, or do what I did with the ketchup in this Instagram and store it in jars and freeze them (leaving the lid open so the jars don't break when the liquid freezes and expands).
Let cool for at least 2 hours. Store in the fridge for up to 2 weeks.
That's it! Summer is coming, and you may find yourself grilling something or picnicking and really needing some ketchup!
What do you think?! Totally worth the effort, in my book!! Do you have a favorite ketchup or condiment recipe?
Hooray for real food! P.S. The post is part of Unprocessed Fridays on Girl Meets Nourishment!
Bee and I were just talking about doing this yesterday! Thanks for doing the hard work and finding a recipe!
ReplyDeleteWhoah, that looks delicious. I am a total ketchup devourer. While not a cook by any stretch, I will pass it on to my brother/roommate so HE can make it. He's the DIY one in the family. Thanks for sharing.
ReplyDeleteYum, this looks delicious! We actually call it tomato sauce here, and I love it too, though don't really eat it all that much funnily enough!
ReplyDeletei think it all goes back to the act of dipping. i am a total condiments girl.
ReplyDeleteWow, this recipe looks incredible. I'm going to have to give a cooked-down version of homemade ketchup a try. So glad you commented on my blog and that I found yours—absolutely loving all your DIY posts!
ReplyDeleteAny xylitol substitutes? I don't like to use it - scary thing to have around the house with pets!
ReplyDelete