Live Real. Eat Real.

Make Ahead Monday: Ketchup

It’s the beginning of another work week, so that mean it’s time for…

So come, y’all – link up your recipes that can be made ahead using the Mr. Linky widget thingie down at the bottom.  (Not that I’m begging or anything, but…please.  PLEASE.)

We’ve had our grandson, The G Man, since last Thursday while his mom took a much-needed break in Las Vegas, so this week I’m posting all real food “kid friendly” recipes.  And what is more kid friendly than that childhood staple, Ketchup?

We’re not big ketchup lovers, so when we went to an all real-food diet, we pretty much stopped eating it.  I discovered, though, that 2-year-old boys are far more likely to eat the protein on their plate if they have something to dip it in.  I keep a jar of Maple Barbecue Sauce in the fridge at all times (it’s really the only condiment The Young One will eat), but worried that it might be a tad on the spicy side for a toddler palate.  Besides, what kind of kitchen doesn’t contain ketchup?  And what kind of grandma doesn’t serve it?

So I made some.

And it is marvelous.

This recipe makes a ton, but will keep in the fridge for up to a month.  It really is superior to any commercial ketchup, although because I ran it through my aging Cuisinart food processor, it is not as smooth as a commercial ketchup (a good quality blender would solve that problem – have I mentioned I lust for a Vitamix?)  It was a big hit, too – The G Man gave it an enthusiastic two thumbs up…and in…and around…and over…and under…

It also is apparently quite the fashion statement.



32 (2 tablespoon) servings or 1 quart

2 tablespoons lard or butter
1 medium onion, finely chopped
1 clove garlic, minced
4 cups tomato sauce
1/2 cup coconut sugar
1/4 cup apple cider vinegar
6 ounce tomato paste
1 teaspoon kosher salt
1/2 teaspoon prepared mustard
1/8 teaspoon ground cloves
1/4 teaspoon allspice
pinch cayenne pepper

Melt lard or butter in a medium saucepan over medium heat. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and cook 1 minute longer. Add the tomato sauce, coconut sugar, apple cider vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 to 45 minutes, or until the consistency of ketchup.

Using an immersion blender, food processor or blender, puree the mixture, in batches if necessary, until smooth.

Adjust seasonings if needed. Can be refrigerated for up to 1 month.

Nutrition (per serving): 34 calories, <1g total fat, <1mg cholesterol, 68.5mg sodium, 175.2mg potassium, 5.9g carbohydrates, <1g fiber, 4.2g sugar, <1g protein.

Printable version (requires Adobe Reader)

From the blog