This homemade ketchup recipe uses only fresh ingredients. It also only has nine calories, which can be important to those attempting to lose weight.
Some people find it easier to purchase ketchup from the store, but that ketchup contains numerous additives and preservatives that others may not choose to expose themselves and their family to. For that reason, there is this simple recipe that can have you making ketchup at home.
Make sure to use only fresh ingredients. Start with:
- one large red onion (peeled and chopped)
- one stick of celery, (trimmed and chopped)
- ½ a bulb of fennel (trimmed and chopped)
- fresh ginger (thumb-sized piece, peeled and chopped)
- two cloves of garlic, (peeled and sliced)
- ½ a fresh red chilli (deseeded and finely chopped)
- one tablespoon coriander seeds
- one bunch of fresh basil
- one teaspoon of freshly ground black pepper
- two cloves
- sea salt
- yellow, orange or green tomatoes, either one kg chopped, or 500g of cherry or plum tomatoes, halved
- 200 ml red wine vinegar
- 70g soft brown sugar
Begin with a large and heavy-bottomed saucepan. Place all vegetables inside. Add a splash of olive oil and the ginger, chilli, basil stalks, coriander seeds and cloves. Season with black pepper and a large pinch of salt.
Cook gently over low heat for 10 to 15 minutes. Stir occasionally. All vegetables should be softened.
All tomatoes and 350 ml of cold water. Bring to a boil. Turn down to simmer and allow to simmer until sauce is reduced by half.
Add basil leaves. Next, use a food processor or a hand blender to smooth. An alternative method is to push through a sieve, making it both smooth and shiny. Simmer again until the sauce thickens.
Move sauce to a clean pan and add vinegar and sugar. Allow to simmer until it thickens to appearance and texture of ketchup. Season to taste. Spoon into sterilized bottles and store in a cool, dark location. It can also be kept in the fridge and should last up to six months.
The choice to make your own ketchup means a bigger cleanup, more original preparation and having the equipment on hand to make the ketchup and then store it until it is needed. Still, some people prefer this method of creating condiments so they can know what is in all the foods and related spices they consume. This way, they understand the ketchup will not last beyond a certain point due to its natural ability to be preserved, compared to the necessity of preservatives in the commercially sold variety.
The fact that this recipe creates a ketchup that only contains nine calories is also a benefit, since that cuts down significantly on the calories in the dressing used for certain meals. That can mean a healthier meal and a better effort to keep the calories within the set amount for your weight loss plan.