Nightshade-Free Ketchup
Recipe type: Sauce/Condiment
- Notmato Paste
- 1 onion, chopped
- 6 carrots, peeled and coarsely chopped
- 1 small beet (about 2 oz), peeled and chopped
- 1 large garlic clove, minced
- ¼ cup extra virgin olive oil
- 1 cup water
- 1 Tbsp balsamic vinegar
- 2 Tbsp white distilled vinegar
- Syrup for Nightshade-Free Ketchup
- ¼ cup plus 2 Tbsp white distilled vinegar
- ¼ cup plus 2 Tbsp honey
- ½ tsp dry mustard
- 1 ½ tsp salt
- ¼ tsp ground cloves
- ½ tsp white pepper
- Heat ¼ cup oil in a large saucepan over medium to medium-high heat.
- Add onion and carrots and cook, stirring occasionally about 10 minutes until onions are tender.
- Add garlic and stir just until aroma comes and then add 1 cup water.
- Add beets, 1 Tbsp balsamic vinegar, and 2 Tbsp white vinegar.
- Bring to a boil.
- Reduce heat and simmer, covered for 20 minutes until carrots and beets are soft.
- Let cool a bit and then puree in a food processor.
- This recipe makes about 2 ¼ cups Notmato Paste.
- Mix the syrup ingredients: vinegar, honey, mustard, salt, clove, white pepper in a saucepan.
- Heat to boiling, reduce heat and simmer, stirring frequently, about 5 minutes until reduced by half and syrupy.
- Remove from heat and stir in Notmato Paste.
Makes about 2½ cups of nightshade-free ketchup.
Recipe by Savory Nature at http://savorynature.com/2014/05/02/nightshade-free-ketchup/
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