Recipes Gluten-free

I kook have been without packets and sachets for years. The pure taste of vegetables and fruit is now unbeatable for me. Still, sometimes I feel like livening up my steamed vegetables, oven-baked potatoes or homemade burger with a nice blob of ketchup. Just because it tastes so good. Even though the packets and sachets are out the door with me, I have never ventured to make my own ketchup. Until I was somewhat forced to, when a huge pile of tomatoes emerged from my vegetable garden! So then there was nothing else to do but get to work: make my own ketchup, with a delicious smoky flavor.

Recipe

Making ketchup

Homemade ketchup is a flavorful sauce with natural sugars prepared from ripe tomatoes, garlic, onions and a mix of spices such as smoked paprika, cinnamon and ginger. The ingredients are gently cooked, pureed and thickened with balsamic vinegar and coconut blossom sugar for a rich flavor. Perfect for storing in small, sterilized jars, this ketchup stays good in the refrigerator for up to a year when unopened.

Course	Sauce
Kitchen	China
Servings	For about 1200ml of ketchup

Preparation time

Preparation time	1 hour and 30 min
Total	1 hour and 30 min

Equipment

Clean, sterilized glass jars. Choose several small jars, as the ketchup will keep for up to 2 weeks once the jar is opened.

Ingredients

2 pounds of tomatoes - the riper the better
4 cloves of garlic
2 onions
150 ml balsamic vinegar
80 grams (coconut blossom) sugar
2 cm fresh ginger, finely chopped
3 teaspoons smoked paprika
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons allspice
1 teaspoon chili powder
1 teaspoon coriander seeds
salt and pepper

How to make ketchup.

Wash the tomatoes. Cut the tomatoes and onions into pieces. The pieces may remain fairly large, because everything will be pureed later. Finely chop the garlic.
Put the tomatoes, onions and garlic in a large one frying pan Together with a dash of water and turn the heat gently.
Let it simmer for 30 minutes and stir it occasionally.
Remove the pan from the heat and puree the mass with a hand blender. Do this very well so that the seeds and sheets of the tomatoes are almost disappeared.
Put the pan back on the heat and add the vinegar, all spices, and the sugar. Let the sauce simmer gently until it is sufficiently thick. For me this took about 45 minutes. If you make smaller quantities, your ketchup may have thickened earlier. So keep an eye on the masses and keep stirring well in the meantime. Season the ketchup with salt and pepper and pour it into the jars. Enjoy!

Kookstand Voorkomt dat je scherm in slaapstand gaat

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