Homemade Ketchup

Naturally Gluten-Free Condiments

KETCHUP

 
INGREDIENTS
 
2 Tbsp Oil
1 Small Onion, chopped
2 Cloves Garlic, minced
2 Tbsp Molasses
3 Tbsp Light Brown Sugar
¼ Cup Apple Cider Vinegar
1 Tbsp Tomato Paste
1 28-Oz Can Tomato Purée
1 Tsp Sea Salt
½ Tsp Dry Mustard
⅛ Tsp Allspice
½ Tsp Nutmeg
 
1 Pinch Cayenne (optional)
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
In a saucepan over medium heat add oil, onions and garlic and cook until fragrant and translucent. Once the garlic and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer. Simmer on low heat for about an hour, stirring occasionally to prevent sticking.
 
Once the ketchup has reduced, remove from heat and allow cooling slightly. Carefully transfer to processer or use stick blender to purée.
 
Store Ketchup in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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