Sugar-Free Tomato Ketchup

It’s no secret that ketchup is a household staple all over the world. Something a little less obvious to many might be that all too often we find a high sugar and salt content and, at the cheapest end of the market, processed ingredients added to most store-bought ketchup! Why eat partially reconstituted tomato when you can eat the real thing?  So here you have it – my very own no-nasties, homemade tomato ketchup –  As seen on ITV’s Sugar Free Farm.

Ingredients

1kg ripe tomatoes, blanched and skinned
2 carrots, chopped
2 tbsp olive oil
2 garlic cloves, minced
1 tsp sea salt
7 tbsp apple cider vinegar
1 bay leaf
¼ tsp cayenne pepper
¼ tsp all spice
120g oven dried/sunblush tomatoes, halved

Method

1. If you are making your own oven-dried tomatoes, preheat your oven to 180 degrees. If you’re using store-bought sunblush tomatoes, skip straight to step 3.
2. On a flat baking tray, evenly spread 120g of tomato halves, sprinkle with salt and a little pepper, and place in the oven to dry for around 20 minutes.
3. While the tomatoes are in the oven, gently pan-fry the garlic in olive oil for a couple of minutes.
4. Add your bay leaf and apple cider vinegar to the saucepan and stir for a minute.
5. Add the remaining ingredients, including the sunblush/oven dried tomatoes, and turn up the heat.
6. Once your saucepan starts to bubble, turn down the heat down and allow to simmer for around an hour.
7. Check for seasoning and adjust accordingly.
8. Remove from the heat, remove bay leaf and allow to cool.
9. Place the mixture into a blender and process until smooth.Store in the fridge until needed.

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I wish you good health!

Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.

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Dairy free Gluten-Free no added sugar Sugar Free