Never Buy Ketchup Again: Here’s a Recipe

Super Easy Ketchup

I’ve been meaning to start making my own condiments for over a year now. It comes down mainly to being able to control what goes into it, as I have some issues surrounding gluten (and gluten free packaged foods are very expensive) and I’m also avoiding hidden sugars. Each tablespoon of ketchup has a teaspoon of sugar in it, so I decided this was a good place to start. This is a combination of some recipes I found online and the ingredient list of my favorite ketchup, Stonewall Kitchen Country Ketchup. (If you do have to buy ketchup, you should buy that kind!)

This recipe takes less than 10 minutes to throw together and then an hour or more simmering. It comes out kind of chunky, which I like, but if you want it smooth you can zip it in the blender or food processor either before you cook it or after it’s cooled. It’s also just a good starting point, so feel free to tinker around with the ingredients and spices. I’m going to try another version this summer with fresh tomatoes when they’re in season and I’ll post that one too.

12oz (2 little or 1 big can) tomato paste
14.5 oz (1 can) diced tomatoes in juice (I used fire roasted)
1 cup water
1/2 cup vinegar ( I used a combination of red wine and white vinegar)
1/4 cup stevia (you could use honey, agave nectar, or brown sugar, but it’s back to the sugar issue)
1 cup sliced green onions
1/2 cup jarred roasted red peppers
1 clove garlic
1 teaspoon salt (optional)
1/2 teaspoon ground chiles (optional, I put these in everything I eat)
1/4 teaspoon allspice (every recipe I read had this, but I didn’t so I didn’t use it and it came out fine)

Combine all the ingredients in a saucepan. Use a splatter guard if you have one; once this heats up it spits tomato sauce all over the kitchen. Simmer for an hour or more, stirring periodically. It’s done when it’s the consistency you want it at, which may take up to two hours.

When it cools, get it into a bottle or a jar and refrigerate. It’ll be safe in there for a long time.

Light and Easy Asian Slaw

Here’s a super light, easy, and delicious spring and summer salad perfect for parties, bbqs, or even with quick weeknight dinner. This recipe makes a lot so you might want to cut it in half (or smaller) if you’re serving a small group or don’t want leftovers.

1 head Napa (Chinese) Cabbage, sliced thin
1 cup Snow Peas, sliced in a diagonal
1 cup fresh bean sprouts (you have to keep these very cold or they spoil quickly)
1 cup matchstick- cut jicama
1 red (or yellow or orange) bell pepper, sliced thin
4 tablespoons sliced green onions
4 tablespoons minced fresh cilantro

4 tablespoons stevia (or sugar)
4 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce (or gluten free tamari)
2 tablespoons sesame oil
1 tablespoon rice vinegar (or red wine or cider vinegar)
1 tablespoon fresh grated ginger
1 clove minced garlic

Dash of ground chiles

Gently toss salad ingredients. Whisk together dressing ingredients and toss to coat. Chill for at least 30 minutes.

Makes 10 1 cup servings;
Calories 60; Fat 3g; Carbs 8g; Fiber 2g; Protein 2g; Sugars 3g