Homemade Ketchup (Paleo, Whole30, Low Carb, Vegan)
Who said you have to give up ketchup once you go Paleo? Yes, you should definitely give up the crap that you find on the shelves in stores. There is nothing good in that stuff for anyone. But that doesn’t mean that you have to say your goodbyes forever. Because making homemade ketchup is much easier than it seems. Hello burgers and fries, welcome your best friend back. Here is my version of Homemade Ketchup (Paleo, Whole30, Low Carb, Vegan), I hope you’ll like it.
This ketchup is made in a pressure cooker, but don’t worry if you don’t have one. You can easily make it on the stove top as well. It would just take a little longer and you would need to give the ketchup few stirs. I also like to put in lots of spices and then blend them together with the tomatoes. It reminds me ketchup from Heinz I used to love. But if you prefer your ketchup a bit milder and more tomatoey, just lower the amount of spices and take them out before blending the ketchup. Also, if you don’t mind few more carbs, adding extra apples would make the ketchup more sweet and thicker as well. Otherwise it’s a bit runnier than the one from the store. But so much better for you 😉
- 1 kg tomatoes
- 1 small yellow onion, diced
- 1 small red apple
- 1 clove garlic, crushed
- 1 tsp salt
- 1 tsp pepper
- ½ tbsp cinnamon
- ½ tbsp cloves
- 1 tsp ground allspice
- 1 tsp cardamom
- 2 bay leaves
- Cut the tomatoes and apple in cubes.
- Brown the diced onion on a tablespoon of cooking oil. If your pressure cooker has a sear setting, it's easy to use it for this purpose instead of a frying pan. Otherwise place a pan over medium heat, add the oil and onion and saute it until golden brown. Then add it to the pressure cooker.
- Add the tomatoes, apple, garlic and all the spices in a pressure cooker and set it on 60 kPa for 30 minutes.
- After 30 minutes blend everything together with a stick blender or in a food processor until smooth. If you don't want to have a strong spice flavour in your ketchup take the spices out before blending (the easiest way is to place them in a muslin cloth bag and take the whole bag out).
- If you are making the ketchup on the stove, start with browning the onion with a spoon of cooking oil in a pot on medium heat. Then add the tomatoes, apple and spices and mix everything together. Once the mix starts bubbling, lower the heat and cook for 2 more hours, stirring occasionally (make sure the bottom of the pot is not burning). Then blend until smooth.
- Pour the hot ketchup in clean glass jars with screw caps and close the caps immediately. Turn the jars upside down to seal the lids and let them cool completely before putting in the fridge.
- The ketchup will keep for about a month in the sealed jars. Once opened it stays good in the fridge for about a week.