Not related to ketchup, but on a similar topic of something that is always on my mind: I’ve been talking about starting to add yoga to my workout routine for years, but I just haven’t done it. I decided yesterday that I am going to try streaming some videos so that if I ever do get to a class, I am not completely clueless! I found a video on Amazon Prime tonight, and my son came out just as I was about to hit play. He then told me how much he loves yoga and how he wishes he could do it with me – I certainly couldn’t hurt his feelings by doing it without him! ; ) But we did commit to each other that we will do it tomorrow morning 6 AM – wish us luck!
Now on to ketchup: I’ve loved ketchup always. When I was in high school, a friend of mine bought me a gag gift red t-shirt that said: “I Put Ketchup on My Ketchup”, which sums it up pretty well. It’s the one area where I have really struggled to embrace the FODMAP restrictions and have suffered some stomach pain because of it – the high fructose corn syrup and garlic and onion powders are not a good mix for my stomach. In order to consume my favorite condiment without side effects, I’ve started making my own ketchup. The recipe takes a few hours and makes quite a bit of ketchup, so I freeze in small containers so that I can take out as I need them.
Tonight I served the ketchup with homemade burgers on Against the Grain buns with potato slices and roasted veggies!
- 2 – 28 oz. cans diced or crushed tomatoes
- 1/2 Vidalia onion (any sweet onion could be substituted)
- 3 cloves garlic
- 1/4 cup water
- 2/3 cup white sugar
- 3/4 cup white vinegar
- 1/8 tsp celery salt
- 1/8 tsp mustard powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 whole clove
Cut the onion into large pieces (these will later need to be pulled out from the ketchup). Empty the cans of tomatoes into a medium size pot, swirling the 1/4 cup of water in each can and adding to the pot. Add all remaining ingredients and whisk until well combined. Cook on medium-high, uncovered, until the mixture is reduced by 1/4 – this should take 1 – 2 hours. Stir the ketchup as needed as it cooks.
Remove the onion and garlic from the ketchup. Remove the pot from heat and smooth the ingredients using an immersion blender – about 30 seconds.
If the ketchup is a bit watery, return to heat and continue to cook down further. If the ketchup is a good consistency, transfer to a bowl and adjust for additional salt and pepper.
Store the ketchup in the refrigerator or freezer, depending on how quickly you plan to eat it. Enjoy!