(vegan, no refined sugar)
I never been the biggest fan of traditional ketchup but I am totally hooked on this recipe! I personally think it tastes ten times better than the one you buy in the store plus it has none of the refined sugar, additives or preservatives.
I love adding a bit of a spicy kick with the addition of smoked paprika and chilli flakes. If you can’t handle too much heat paprika might be enough.
My favourite way of eating this ketchup is with a huge bowl of baked chips straight out of the oven, nothing beats it!
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon smoky paprika
1/2 to 1 teaspoon crushed chilli flakes
½ tablespoon of Love Arctic Sea Buckthorn powder
2 tablespoons of maple syrup
1 tablespoon of apple cider vinegar
Place the olive oil in a pan, over medium heat. Add the onion and sautee until it begins to turn brown and translucent. Add the minced garlic and cook for another 1 minute. Add the tomato puree, salt, and all of the spices to the pan. Stir everything together until well combined. Add the maple syrup and the apple cider vinegar. Stir everything again.
Let the ketchup simmer over low heat for about 45 minutes. Every now and then give it another stir.
Remove pan from heat, and with a hand blender blitz everything together until is all smooth. If you don’t have a hand blender you can just use a regular blender.
Taste and adjust with salt if necessary. Let the ketchup cool down completely before transferring into a jar. Store the ketchup in glass jars in the fridge. Ketchup will last for up to 1 month in the fridge.
♥ Post and recipe are made by Elisa from @happyskinkitchen ♥