This last weekend we spent some time in Houston, TX for a friend’s wedding. We had a lot of fun, but we found that in Texas potatoes were served with just about every meal, a lot of them roasted or quick fried in a way that made ketchup a necessity. Now…the problem with this is that many months ago Bunneh and I got accustom to making our own ketchup. The flavor of homemade ketchup is amazing, spicy, sweet and an underlying tomato. It’s so phenomenally yummy. I hadn’t realized just how yummy until we had to use commercial ketchup on the trip and were sorely disappointed.
Another nice thing about this ketchup is that it’s gluten free. Condiments is one of the tricky places where gluten hides and for a lot of people it means making a choice to make their own or to avoid condiments all together. I vote for making your own. This ketchup keeps well in the freezer for upto six months, the Ultra Gel giving it a high freeze-thaw stability. Once you make it your go-to I think you’ll join me in missing it when it’s gone!
3 Tbl Olive Oil (47 grams)
¼ Cup diced red onion (66 grams)
8 locally grown roma tomatoes, skinned, seeded and chopped (671 grams)
1 Tbl chopped garlic (7 grams)
2 Tbl Worcestershire sauce (40 grams)
1 Tbl Apple Cider vinegar (30 grams)
2 Tbl Brown sugar (25 grams)
½ Tsp chopped fresh dill (2 grams)
Pinch each of Real Salt, ground black pepper, ground allspice, celery salt
Two pinches of ground mustard seed
1 Tbl Ultra Gel
Heat oil over medium heat then add onions and sauté until caramelized. Reduce heat to medium low and add tomatoes and garlic. Simmer for one minute to tenderize and then add all remaining ingredients except for Ultra Gel. Mix and then reduce heat to maintain simmer for thirty minutes.
Remove from heat and add mixture to blender with Ultra Gel. Pulse blender 10 to 15 times to reduce to mostly smooth paste. Store the unused portion in the refrigerator for upto 3 weeks or the freezer for upto 6 months.
Find more recipes at Cornabys!
(mirrored at Kitchen Witches)