Recipe: Quick & Easy Paleo Ketchup
Lately Rob and I have been watching Cooked on Netflix and it's inspired me to do a few new things when it comes to food; among them finding a butcher, eating more vegetables, and trying to make things I would normally buy--like ketchup.
I decided to make my own ketchup and wanted to do it the easiest way possible--a lot of recipes call for reducing canned tomatoes on the stove or in a crockpot, but I saw a few methods that only involved mixing ingredients and letting them sit in the refrigerator at least overnight, so I went with that. I tried to make it without sugar, thinking that you don't really need sugar in ketchup, but you kind of do--so I added a tablespoon at the end and I think it made a really big difference. So I guess this isn't Paleo ketchup, it's just Paleo-er ketchup.
I like making my own sauces because you can customize them however you'd like--I may add some curry powder to mine next time! (If you live in Charlotte and haven't had the currywurst from Old Mecklenberg Brewery, you are seriously missing out.)
- 1 6-ounce can of tomato paste
- 2 tablespoons white vinegar
- 1/3 cup water
- 1/4 teaspoon dry mustard
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne powder (more or less depending on your heat preference)
- A pinch or two of salt
- Optional but not that optional: 1 tablespoon sugar
- In a large jar, combine all ingredients.
- Cover and refrigerate for at least 8 hours before serving.