More than 650 million bottles of Heinz Ketchup are sold around the world each year. But not to you and me, my friends, because most big-name ketchup brands include the always-suspect “natural flavoring,” along with xantham gum, corn syrup, and high fructose corn syrup. Bet you didn’t know that 25 percent of ketchup is sugar – unless you make it yourself with this recipe. It really couldn’t be easier, and it tastes even better than the bottled stuff on burgers, sweet potato fries, your favorite paleo meatloaf, sauces made with Olive Oil Mayo, and more.
Place tomato paste,
Heat a small saucepan over medium-high heat. Add coconut oil and allow it to melt, about 2 minutes. Add dry mustard, cinnamon, cloves, and allspice to pan and stir until fragrant, about 30 seconds.
Remove from heat, then add tomato purée to the pan and stir until combined. Return to heat and cook 2-3 minutes, then add remaining
Cool the ketchup to room temperature before you eat it. Transfer to a container with a lid and store in the refrigerator for 2 to 3 weeks.
© 2013 All rights reserved. Published by Smudge.