Sides
Tomato Ketchup
Recipe by Greens of the Stone Age
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This Tomato Ketchup is lower in sugar and salt than the real thing, made with all natural ingredients and suitable for those on a Paleo or vegan diet.
Compatible with
Cooking mode
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- 1 tbsp coconut oil
- 1 onion (chopped)
- 1 clove garlic (chopped)
- 1" piece root ginger (peeled and chopped)
- 1 tbsp tomato paste
- 2 x 400g tins organic plum tomatoes
- 60-80g coconut sugar
- 1 tsp sea salt
- 120ml apple cider vinegar
- 1 cinnamon stick or 1 tsp ground cinnamon
- 1/4-1/2 tsp ground black pepper
- 1/4-1/2 tsp ground coriander
- 1/4-1/2 tsp`` allspice
Utensils
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Step 1
Melt oil in the pan over a medium-high heat, then add the onion, garlic, and ginger and fry until softened. Add the tomato paste and fry for a further 1-2 minutes.
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Step 2
Add the remaining ingredients, bring to a simmer then reduce heat to cook at a low simmer for 20 to 25 minutes until thickened.
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Step 3
Blend until smooth, cool at room temperature then store in sterilised jars in the refrigerator for up to 1 month.
