Alan loved ketchup… and he was feeling deprived eating a hamburger without it. He was ok with replacing his traditional burger bun with Eszkiel Sprouted Grain Bread but he really missed his ketchup. You see, we had eliminated all refined sugar from his diet & ketchup is LOADED with the sweet stuff… and sugar-free ketchup tastes like crap. So Sue went on a mission to make her brother what she called “Alan-Friendly & Robyn-Approved” ketchup. It’s delish!!! She adapted the recipe below from Epicurious.
Homemade “Alan-Friendly & Robyn-Approved” Ketchup
1 (28-to 32-ounces) can whole tomatoes in juice
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons vegetable oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup light agave nectar
1/2 cup cider vinegar
Purée tomatoes with juice in a blender until smooth.
In a 4-quart heavy saucepan, cook onion & garlic in oil with 1/4 teaspoon salt over medium heat, stirring occasionally, until golden, about 8 minutes.
Add spices & 1/2 teaspoon pepper & cook, stirring frequently, 1 minute.
Add tomato purée, tomato paste, agave nectar & vinegar.
Simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in blender until smooth (use caution when blending hot liquids).
Chill at least 2 hours (for flavors to develop). BTW, this ketchup keeps in refrigerator up to 1 month.