Ketchup. The evil vice in our home.
My teen daughter can’t stand ketchup. She’s never liked it. I used to think she was odd. Now I wish the other three felt the same way. If I let them, they would eat ketchup with everything. Like their dad.
Don’t get me wrong, I like ketchup too. But there’s a time and place for it. Ketchup on a burger? Go nuts. But with an authentic Indian curry? Is that really necessary?
Apparantly, it is if you live at my house. My husband and three of my four kids will not eat their rice and curry without ketchup. It’s a sad state of affairs. If it was just the kids I would stop buying ketchup.
If only life were that simple.
The thing is, I struggle every day with my own personal vices.
Hmm. Let me think…
Soda, chocolate, cakes (of all shapes and sizes), cookies and well, my list could go on. And on.
So, it’s hardly fair to insist that my ketchup loving better half get over his ONE addiction.
Since I can’t stop serving the darned thing, I did the next best thing. I searched high and low for a home made version so that I can eliminate the white sugar and glucose/fructose that is prevalent in store bought brands. Our family gets enough sugar in other foods (i.e. sweet treats) and quite frankly, we don’t need to consume even more refined sugars in foods where they are simply not needed. One tablespoon of store bought ketchup typically contains 4g of white sugar. That’s one teaspoon in each tablespoon consumed!
The ketchup dilema has been on my mind for awhile now and a few weeks ago, Heather aka the Mommypotamus came to the rescue with her home made ketchup recipe. The timing couldn’t have been better!
I tried it out today and this version of homemade ketchup can fool even the most savy ketchup fanatic. The best part is that it takes barely 5 minutes to put together.
- 11 oz no sodium tomato puree (I use Hunt brand which comes in 5.5 oz cans)
- ⅓ cup honey, or maple syrup (I use honey)
- ⅓ cup apple cider vinegar (original recipe calls for an additional 2 tbsp but I find this to be overpowering)
- 2 tbsp onion powder
- 1 tsp unrefined sea salt (I use Himalayan, pink salt)
- ¼ tsp allspice
- Place all ingredients in a small pan and mix together with a wooden spoon.
- Bring to a boil, then simmer until desired consistency is reached (I had to add ¼ cup water to reduce the thickness of the sauce. I guess it all depends on the brand of tomato puree you use.
- Store in the fridge for 1 -2 weeks.
You can find the original recipe by Heather at Mommypotamus here.