Ketchup is more American than Apple Pie.


Ketchup is something almost every kid loves, causing an imperative healthy homemade version. In reality, it’s the original ketchup, not what we see on the store shelves today, laden with sugar, hyper sugars and genetically modifies ingredients. Homemade ketchup is easy to make and can be done while doing other household chores. 

Harvest tomatoes from the garden, wash them and lay then on a large cookie sheet (be sure it has sides so liquid doesn’t run off onto the inside of the oven). Pack the cookie sheet as full as you can with tomatoes. Roast at 350 degrees for 40 minutes or until the skins look puckered or are splitting. Toss them into a 
Vitamix or food processor and blend until smooth. 

Strain over a stainless steel strainer, into a bowl or directly into a pot. Manually push the tomato skins back and forth with a large spoon or spatula until all of the tomato sauce has strained out – this can be canned as tomato sauce for the winter. To make it into ketchup, put the sauce into a pot on the stove and cook it down on a low simmer for roughly 3 hours, allowing some of the liquid to evaporate. 

Saute a pound of chopped onions, a head of chopped garlic. Add the cooked onions, garlic and cooked down tomato sauce, salt and pepper to taste to a Vitamix and food processor and blend until smooth. Add 1/4th cup of local honey and blend until combined.

Pour into small mason jars and store in the refrigerator or perform a water bath to properly can for shelf stable ketchup. 

Ketchup - From Garden Fresh Tomatoes - GAPS Approved
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Ingredients
  1. 4 pounds tomatoes
  2. 1 pound onions, chopped and sauteed
  3. 3 cloves garlic, minced and sauteed
  4. 1 cup cider vinegar
  5. 1/2 cup of local honey
  6. 1 tablespoon Celtic Grey mineral salt
  7. 1/2 teaspoon black pepper
  8. 1 teaspoon paprika
  9. 1/4 teaspoon cayenne
  10. 1/2 teaspoon cloves
Instructions
  1. Saute a pound of chopped onions, a head of chopped garlic. Add the cooked onions, garlic and cooked down tomato sauce, salt and pepper to taste to a Vitamix and food processor and blend until smooth. Add 1/4th cup of local honey and blend until combined.
  2. Pour into small mason jars and store in the refrigerator or perform a water bath to properly can for shelf stable ketchup.
Nourishing Plot https://www.nourishingplot.com/
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

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4 Responses to Ketchup From Garden Fresh Tomatoes – GAPS Approved

  1. Kristina says:

    This looks really good, I want to try it. How long does it keep in the fridge?

  2. Jade says:

    I think the recipe should include some sort of vinegar, no ?

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