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RECIPE: Homemade Tomato Ketchup

Not surprisingly, cookbook author Danielle Walker makes her own condiments. Why? They deliver better flavor than mass-produced products, and in the case of tomato ketchup and barbecue sauce, a better sweetener than high fructose corn syrup, and less sweetener.

Danielle is following up on her the Paleo Diet-focused Against All Grain (10 months on the New York Times Best Sellers list) with the upcoming Meals Made Simple (out September 2nd, but you can pre-order now).

You can make your own ketchup in just five minutes of prep time, plus 45 minutes of cooking. How can you resist the opportunity to impress your palate, your family, your friends?

After you’ve made your first batch, you can experiment with your favorite seasonings: chipotle, curry, garlic, horseradish, jalapeño, sriracha, whatever.

Danielle chose honey as the sweetener in her recipe, but you can use agave (just use half the amount, since it’s twice as sweet), maple syrup, even cane sugar.

RECIPE: HOMEMADE TOMATO KETCHUP

Ingredients For 2 Cups

  • 1 tablespoon coconut oil
  • 1/2 yellow onion, halved
  • 1 clove garlic, crushed
  • 1 26-ounce jar or box tomato purée
  • 1/2 cup honey
  • 1/3 cup white vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sea salt
  • 8 whole cloves*
  • 10 whole allspice berries*
  •    
    homemade-ketchup-daniellewalkerMealsMadeSimple-230r

    Make it yourself! Photo courtesy Danielle Walker.

     
    __________________________
    *If you’ve had these spices on the shelf for years, they’ve lost a lot of potency. It’s time to buy fresh versions, or “borrow” some from a friend or neighbor.

     

    lumberjack-cheddar-swiss-230
    It tastes even better with quality ketchup.
    Photo courtesy Cheese & Burger Society.
      Preparation

    1. PLACE the oil in a deep skillet or saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, until fragrant.

    2. ADD the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer uncovered for 40 minutes, until the sauce has thickened and reduced by half.

    3. REMOVE the onion, cloves and allspice. Bring to room temperature before storing in the refrigerator.

    Variations

    Make the ketchup without the cloves and allspice. You can divide it into half cup batches and flavor them accordingly (seasonings provided per half cup of ketchup).

  • Chipotle Ketchup: 1/2 teaspoon each ground cumin, chipotle chile powder and lime juice
  •  

  • Cranberry Ketchup: 2 tablespoons chopped fresh or frozen cranberries, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice.
  • Curry Ketchup: 1/2 teaspoon curry powder, 1-1/2 teaspoons lime juice.
  • Garlic Ketchup: 1 clove garlic, finely chopped, 1/2 teaspoon lime juice.
  • Horseradish Ketchup: 1/2 teaspoon prepared horseradish.
  • Jalapeño Ketchup: 1 to 2 tablespoons chopped canned jalapeños, 1/2 teaspoon onion powder, 1/2 teaspoon lemon juice.
  • Sriracha Ketchup: 1 teaspoon sriracha or other hot sauce, 1/2 teaspoon lemon juice.
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    Your own blend: Anything goes!

      




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