So, in keeping with no vinegar condiments, I must include a recipe for ketchup. I really never liked using tomato paste in my homemade ketchup recipe. There was a lingering taste that always left much to be desired. This is much better! I really never make more than I need to make. I can go weeks without ketchup and then I need some. It’s ready in about 20 minutes. I try to make it an hour before so that it can properly cool.
Tomatoes are a very healthy food. Indeed, they are! Tomatoes are loaded with antioxidants, providing a rich source vitamin A, vitamin C and vitamin K. Tomatoes are also a good source of vitamin B6, copper, vitamin E, folate, manganese, niacin, phosphorus, potassium, thiamin, protein, and dietary fiber. This nutrient-dense food is protective against the risk of heart disease, diabetes, and various cancers; and its beta-carotene protects the eyes. Be sure to buy organic tomatoes as the tomato crop is treated with pesticides, which are harmful to the body. Read about all of the disease-fighting health benefits that tomatoes from Organic Facts.
Well, without further ado, here is the recipe…
- 1 cup of diced tomatoes
- 1/4 cup organic raw agave nectar
- 1/4 cup fresh lemon juice
- ½ teaspoon blackstrap molasses
- 1/8 teaspoon ground coriander
- 1/8 scant teaspoon ground cardamom
- ½ medium-sized yellow onion
- 2 large cloves garlic
- 3/4 teaspoon fine Himalayan pink salt, plus more to taste (add ¼ teaspoon salt at a time until it reaches desired taste)
- About a dime-sized lemon skin (white part of lemon peel or white part covering a peeled lemon.) or a tiny pinch NOW pure Vitamin C powder
- Combine all ingredients into a high-speed blender and blend until smooth.
- Transfer the mixture to a medium saucepan and simmer over moderate heat, stirring occasionally, until very thick and slightly darkened, about 15 minutes.
- Refrigerate in an air-tight container.
- You may double this recipe for one cup or more of ketchup. Keeps about two weeks.