Name: Good-to-Your-Gut Ketchup
Yield: Makes 1¼ cups
Ingredients: ½ teaspoon dry mustard; ¼ teaspoon ground coriander; ½ teaspoon sea salt; ¼ teaspoon ground cinnamon; ⅛ teaspoon freshly ground black pepper; ⅛ teaspoon ground cloves; 2 tablespoons light brown sugar; ¼ cup white wine vinegar or cider vinegar; 1½ cups no-salt-added tomato purée; 2 tablespoons unbleached cane sugar

Preparation info

Makes
1¼ cups

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

One of the biggest challenges of a low-FODMAP diet is finding safe condiments. Ketchup is among them, as virtually all commercial ketchups contain onion. This kind-to-your-tummy version is as tasty as it is simple to make.

Ingredients

1½ cups no-salt-added tomato purée
¼ cup white wine vinegar or cider vinegar
2

Method

Put all the ingredients in a deep, medium saucepan (preferably nonstick) and bring to a simmer over medium heat. Decrease the heat to medium-low, partially cover to minimize splatters, and simmer, stirring occasionally, until reduced and thickened, about 40 minutes. Adjust the heat as necessary to maintain a simmer, and stir more frequently toward the end when the ketchup has begun to thicken.

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