Description
If you are looking for a delicious and healthier alternative to store-bought ketchup, this easy homemade sugar-free ketchup recipe is easy to make and customize, and low in lectins. Now you can enjoy the familiar tangy-sweet taste that you love without the nasties found in most tomato ketchup products.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion (optional add about 1/4 cup of chopped leeks, they’ll give more flavor and sweetness), finely chopped
- 2 small garlic cloves, minced
- 1 teaspoon sweet paprika
- 1/4 teaspoon Ceylon cinnamon
- pinch of nutmeg
- 1 heaping cup tomato passata (organic, Italian if possible, no other ingredients added, except salt)
- 1 bay leaf
- 1 teaspoon coconut aminos
- 1 teaspoon apple cider vinegar
- 1 teaspoon prepared Dijon mustard
- 1 teaspoon yacon syrup (or allulose syrup) or to taste
- 1 teaspoon inulin powder (optional, for added prebiotic fiber)
- salt and pepper to taste
Instructions
- In a saucepan, heat the extra virgin olive oil over medium heat. Add the onions and leeks (if using). Sauté for about 10 minutes, or until the onions begin to caramelize. Make sure to stir occasionally.
- Stir in the minced garlic and let it cook for about 30 seconds. Then, add the paprika, cinnamon, and nutmeg, mixing well.
- Pour in the tomato passata, and toss in the bay leaf. Stir to combine. Reduce the heat to low, and let it simmer for about 10 minutes.
- Incorporate the coconut aminos, apple cider vinegar, mustard, inulin powder, and liquid sweetener (if using). Stir briefly, then turn off the heat. Season the sauce with salt and pepper according to your preference.
- For a chunky consistency, leave the sauce as is. If you prefer a smoother texture (or if catering to children who might not enjoy chunks), use an immersion blender to create a smooth paste.
- Allow the sauce to cool. Once cooled, transfer it to a jar and store in the refrigerator. The sauce will keep well for up to one week.