I have to admit this is not a frugal recipe, at all.
Especially if I use all organic ingredients.
But sometimes frugality has to (if possible) take the back seat to nutrition and health and taste.
Ketchup is more than a condiment to many people, I remember reading somewhere that the ketchup on the fries at McNasty was really the only thing worth eating.
Well, that was obviously before we realized how horrible HFCS is for us.
There is however some truth to that.
I have attempted ketchup in the past and it was always not quite right.
Maybe it is because we have been using different organic ketchups for several years.
Maybe our palates are more refined and used to good foods.
Maybe, just maybe this is a delicious recipe - I am sure this is true!
- 1 small onion, chopped
- 1/2 tsp cumin
- 1/4 tsp ground cloves (you don't want whole)
- 1/2 tsp powdered mustard
- pinch of cayenne pepper (if you want a little kick)
- 1/2 tsp sea salt
- 1 28 - ounce can diced tomatoes, drained
- 1 (6-7ounce) can tomato paste
- 2 TBS unsulphured blackstrap molasses
- 2 TBS honey - raw if you have it
- 2 TBS apple cider vinegar (I uses unfiltered, raw)
- 1/2 cup liquid - water, chicken broth, or I used 1/4 cup of my tomato juice I drained from the diced tomatoes plus 1/4 cup water
Don't forget to be your own sous chef - mise en place really makes this go quickly.
Chop your onions, drain your tomatoes, measure your spices.
Heat a skillet over medium heat until hot.
Add onion, the cumin, clove, powdered mustard, sea salt, and your 1/2 cup liquid and then saute until translucent and the water is mostly evaporated. 4-5 minutes or so.
Remove from heat and add to a blender along with remaining ingredients.
Blend until smooth.
Pour ketchup into glass jars - this makes about 3 cups.
I haven't tried this but I am sure it could be frozen.
So, what about you? Do you make your own condiments? Do your kids know you do crazy stuff like make your own ketchup? Do they care?
I am linking this to Mrs. Dull's Scratch Cookin' Tuesday