Using my latest tomato harvest, I whipped up a batch today using Cherokee purple, Costoluto Genovese and smaller stupice and punta banda. First, I cored the tomatoes, then chopped them and cooked them in a big pot until they were quite soft, about 30 minutes. After they cooled, I ran the whole batch through a ricer to remove the seeds and skin. It worked like a charm with a resultant velvety smooth tomato puree.
Jay's recipe calls for canned roasted tomatoes which I would have used too but I had fresh so that's what I went with. I've made ketchup before so I added some extra spices that I've used in previous batches. In her photos, the ketchup looks chunky but I wanted mine to be smooth like regular ketchup so I pureed it in the Vitamix. The taste and texture were perfect with just enough sweetness! Here's my recipe:
Paleo Whole30 Compliant Ketchup
- 1/2 cup chopped, pitted dates
- 1 6-oz can tomato paste
- 1-1/2 cups of fresh tomato puree (cooked)
- 2 tablespoons apple cider vinegar
- 1/2 cup bone broth or water
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/8 teaspoon each of smokey paprika, cayenne, ground cloves, and ground black pepper
Instructions
- Add all ingredients to a small saucepan.
- Cook on medium low for 30 minutes and then turn heat off.
- When cool, add tomato pulp to a ricer to remove the seeds and skin.
- Blend in Vitamix for smoothest consistency.
- Store in mason jars or similar jars in the fridge for 2-3 weeks. Yields 3 cups.
