This recipe was inspired by the Free Coconut Recipes blog for the same. There really is no reason to change their recipe, except I adapted to what I had on hand. It’s a known problem of mine - I had already stolen the tomatoes from my parents garden while they were out. I had to act fast!
FCR has a great video showing how to make it, too! So, be sure to check it out.
My version:
- 3 tablespoons coconut oil, or as needed
- 1/2 -1 white or yellow onion, roughly chopped
- 2-4 cloves garlic, peeled
- 1/4 tsp. celery seed
- 1/8 tsp. cinnamon
- 1/8 tsp. ginger
- 1/8 tsp. nutmeg
- 1 T. ground cloves
- salt, to taste
- 2 lb tomatoes, quartered
- 1/4 c. coconut water vinegar
- 1/2 c. apple cider vinegar
- 2 T. raw honey (Note: not cups upon cups of sugar!)
Sauté the onion and garlic in the coconut oil in the bottom of your pot on the stove top for a few minutes until a little caramelized.
Add the rest of the ingredients and simmer 2-4 hours. Stirring as needed.
Remove contents and place in a blender to puree the ketchup, then press through a mesh strainer. If it’s not the consistency you want then return it to the stove and simmer until it is. Adjust flavor as desired!
I just jarred this recipe up to keep in the fridge and share with friends. But, you could can it as well. It turned out great and is so savory.
This recipe is so simple and it smells great as it simmers!
Also shared on Traditional Tuesdays, Real Food Wednesdays and Fresh Bites Fridays.
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