Before I joined the Sunrise Farm CSA here in Vermont last summer, I'd never tried parsnips. That seems so shocking now, as I type the...Read More
WF2 Recipe: Kickass Ketchup
As a kid, I never liked ketchup, an opinion that wasn’t helped by the fact that my brother ate a ketchup-and-peanut-butter sandwich once to gross me out. As an adult, I learned I loved it on fried things — french fries, onion rings, fried pickles — but never, ever, ever on meat. Then I started eating paleo and battered-and-fried things went away. Ketchup was forgotten… until I started thinking about the delicious sauces and dressings that include ketchup as an ingredient. Then I got busy and developed this recipe for Well Fed 2.
Did you know that more than 650 million bottles of Heinz Ketchup are sold around the world each year. But not to you and me, my friends, because most big-name ketchup brands include the always-suspect “natural flavoring,” along with xantham gum, corn syrup, and high fructose corn syrup. A whopping 25 percent of ketchup is sugar – unless you make it yourself with this recipe. It really couldn’t be easier, and it tastes even better than the bottled stuff on burgers, sweet potato fries, your favorite paleo meatloaf, sauces made with Olive Oil Mayo, and more.
Kickass Ketchup from Well Fed 2
Makes 1 1/2 cups | Prep 10 min | Cook 10 min | Whole30 approved
1 (6 ounce) can tomato paste
1/3 cup boiling water
2 tablespoons cider vinegar
2 dried figs (or dates), coarsely chopped
1/2 tablespoon coconut oil
1/4 teaspoon dry mustard powder
1/4 teaspoon ground cinnamon
pinch ground cloves
pinch ground allspice
1/2 cup water
Place tomato paste, 1/3 cup boiling water, vinegar, and figs in a blender or food processor. Let the mixture sit for 10-15 minutes to soften the figs, then purée until smooth, scraping down the sides a few times to make sure the figs are incorporated. Set aside.
Heat a small saucepan over medium-high heat. Add coconut oil and allow it to melt, about 2 minutes. Add dry mustard, cinnamon, cloves, and allspice to pan and stir until fragrant, about 30 seconds.
Remove from heat, then add tomato purée to the pan and stir until combined. Return to heat and cook 2-3 minutes, then add remaining 1/2 cup water, stirring to combine. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 5 minutes. (The ketchup will thicken as it cools, but if you like it thicker, allow it to cook slightly longer. Want it thinner? Add a bit of water.)
Cool the ketchup to room temperature before you eat it. Transfer to a container with a lid and store in the refrigerator for 2 to 3 weeks.