Tomato Ketchup
This is a great sugar free Ketchup
Servings: 4 servings
Equipment
- 1 medium sized pot
Ingredients
- 25 grams Butter
- 2 med Onions - Brown sliced
- 15 grams Salt
- 5 grams Honey
- 2 cans Tomatoes chopped
- 5 cloves Garlic peeled
- 45 ml Vinegar - Red Wine
- 1 Clove
- 3 grams Cinnamon ground
Instructions
- Melt the butter in a medium sized pot over medium-high heat.Add the onions and salt to pot and cook, stirring often, for 8 minutes, until lightly caramelised and fully softened
- Add the remaining ingredients and bring up to the boil.Reduce the heat to medium-low and allow to simmer, uncovered, for 15-20 minutes until nice and thick.
- Remove from the heat, allow to cool and then blend until smooth.Season to taste, with salt and black pepper.
- Transfer to glass bottles with tight fitting lids.Store in the fridge for 1 - 2 weeks orfreeze up to 3 months.
- After defrosting, you may need to boil the ketchup again for a few minutes to re-combine any liquid that has separated.
