Homemade Blender Ketchup

from The Blender Girl cookbook

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

Vegan Lentil Quinoa SaladMany of you have messaged me, emailed, tweeted, posted on instagram and facebook asking me for a homemade healthy ketchup recipe. I thought about developing a new ketchup recipe. But, the recipe in my first book, The Blender Girl is so fabulous I just decided to share it here.

This healthy blended ketchup tastes pretty close to the commercial varieties we're all familiar with but skips the refined sugar and preservatives. Instead, I've used pure maple syrup. I'm gluten-free so I've used gluten-free and vegan Worcestershire sauce. The only brand I've found is from The Wizard’s. If you’re not gluten free, Annie’s Naturals has a fabulous vegan option.

I deliberately kept this homemade ketchup simple to replicate the flavor of commercial brands, but jazz it up with spices for a more exotic blend.

Resist the urge to omit the cornstarch or your ketchup may not be as thick as you want it. The mixture thickens after chilling in the fridge overnight. The flavor gets better, too. So, I always make it the day before I want to serve it.

This ketchup will keep in the fridge for about a month. But, it never lasts that long.

Find more homemade condiment recipes in The Blender Girl cookbook.

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Homemade Blender Ketchup

Homemade Blender Ketchup

from The Blender Girl cookbook

Makes 1 1/2 cups (400G)45 MINS
  • 2 (14.5-ounce/411g) cans unsalted diced or crushed tomatoes
  • 1/3 cup (50g) diced red onion
  • 2 tablespoons tomato paste
  • 2 1/2 tablespoons pure maple syrup 
  • 2 1/2 tablespoons apple cider vinegar
  • 2 teaspoons minced garlic (2 cloves), plus more to taste
  • 3/4 teaspoon natural salt, plus more to taste
  • 1/2 teaspoon gluten-free vegan Worcestershire sauce
  • Pinch of yellow mustard powder 
  • Pinch of freshly ground black pepper
  • 1 teaspoon cornstarch or arrowroot 
  • 1 teaspoon filtered water 
  1. Throw the canned tomatoes and their juices, onion, tomato paste, maple syrup, apple cider vinegar, garlic, salt, Worcestershire sauce, mustard powder, and pepper into your blender, and blast on high for 30 to 60 seconds, until well combined and smooth. Transfer the mixture to a medium saucepan over high heat, and bring it just to a boil. Reduce the heat to medium and simmer, stirring occasionally, for about 30 minutes, until the mixture has reduced and thickened.
  2. In a small bowl, combine the cornstarch and filtered water until a paste forms. Stir the paste into the tomato mixture, and simmer for 10 to 15 minutes more, until thickened further. (The mixture will thicken further when chilling.)
  3. Remove the pan from the heat, and let the ketchup cool to room temperature. Transfer the ketchup to a glass container, seal tightly, and chill in the fridge.

The ketchup will keep in the fridge for up to 1 month.

Recipe from The Blender Girl cookbook
Photo by Trent Lanz; styling by Alicia Buszczak

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