Ketchup is a table sauce or condiment. People love this sweet condiment on all sorts of foods and we see it on dinner tables in restaurants, whether for breakfast, lunch or dinner. This homemade version of the popular condiment will allow you to stick to your anti-inflammatory meal plan without the added sugars from the store bought versions!
Homemade Tomato Ketchup
- 4 lbs ripe tomatoes
- 1 Tbsp olive oil
- 1 small onion minced
- 1 large garlic clove minced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground ginger
- ½ tsp chile powder
- Pinch of ground cinnamon
- Pinch of nutmeg
- ½ cup apple cider vinegar
- ¾ cup coconut palm sugar or stevia or to taste
- Salt to taste
- Cayenne pepper to taste
- Bring a large saucepan of water to a boil and fill a medium bowl with ice water.
- Using a sharp knife, make a shallow X on the bottom of each tomato. Add the tomatoes to the boiling water for 15 – 20 seconds, then immediately transfer them to the ice water, about 2 – 3 minutes or until cold. Drain the tomatoes and remove the skins, then halve crosswise. Set a strainer over the bowl and remove the tomato seeds. Press on the pulp to remove as much of the juice as possible. Finely chop the tomatoes and add them to the tomato juice.
- Heat the oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 4 minutes. Add the cumin, coriander, ginger, chile powder, cinnamon and nutmeg and cook about 30 seconds, until just fragrant. Add the tomatoes and vinegar and cook about 30 minutes over medium heat, stirring occasionally, until the liquid is fully reduced and the tomatoes are broken down.
- Add half of the sugar and cook over low heat, stirring frequently, until thickened, 10 – 15 minutes more. Taste and add additional sugar or stevia to desired sweetness. Be careful not to let the sauce scorch. Season with salt and cayenne to taste and let cool.
- Will keep in a tightly covered container in the refrigerator for up to 2 weeks.
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