With grilling season upon us, I thought it was time to come up with a nightshade-free ketchup. There are all kinds of toppings you can put on burgers, and I’ll probably play around with many this summer, but a lot of folks just don’t feel like it’s a real burger unless it’s got some ketchup on it. If you’re nightshade-free and in that camp, then you’re in luck!
Beets, carrots, onion, garlic and a little vinegar do a surprisingly good impersonation of a tomato!
This nightshade-free ketchup is based on a Notmato Paste I posted previously – a great base that you can turn into barbecue sauce, marinara sauce and now ketchup! I’ve included the Notmato Paste recipe below. Basically you sauté some onion and garlic, add some chopped carrot and beet, water and a little vinegar, simmer 20 minutes and then puree in a food processor.
This Nightshade-Free Ketchup has that classic sweet, tangy, spiced ketchup taste.
To turn the Notmato Paste into ketchup, mix distilled vinegar and honey with dry mustard, ground cloves, white pepper and salt. Simmer a few minutes until reduced by half and syrupy and stir in the Notmato Paste. That’s it – you’ve got nightshade-free ketchup! It’s the same color as ketchup – check out the picture below. And it tastes very much like, if not better than, ketchup!
This will keep a week in the frig – probably longer. I suggest freezing it in small portions – an ice cube tray works great. Then you can pull out just what you need throughout the grilling season.
- 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.
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