I was never really a huge ketchup person when I was a kid, but thanks to my love of all things tomato, in the last year I’ve really taken to enjoying a plop of the red stuff, especially with Panamanian patacones.
Unfortunately, as I learned on my recent road trip round the US, most commercial types of ketchup (yes, even Heinz) are now chock full of High Fructose Corn Syrup – the stuff that will eventually kill us all, but not before it leaves us fat, bloated and unable to count beyond 5. I am really not keen on putting any of that stuff into my body, and so…here’s a healthier ketchup recipe straight from my kitchen to yours!
Anyway, what’s more fun that making your own kitchen staples? Literally nothing. This recipe is really easy to make, easy to alter to your own personal taste and you can even let your kids help with making it. Agave nectar can be replaced by honey, if you’re not a strict vegan, and although I love the depth of flavour that balsamic vinegar gives to this recipe, you can replace it with white vinegar if you prefer. I prefer to leave out the sugar, as I don’t think it’s necessary; this tastes just perfect!
(Makes 1 large batch)
1/2 medium white onion
2 cloves garlic, crushed
1 1/2 cups tomato paste
1/4 cup agave nectar / honey if you’re not vegan
1/2 cup balsamic vinegar
1/2 teaspoon salt
1/2 cup water
a teeny bit of oil
Fry the onion and garlic in the oil for 3-4 minutes, until translucent
Add the tomato paste, agave, vinegar, salt and water into the pan and bring to the boil
Simmer for 15 minutes, stirring often
Take off the heat and allow to cool
Place into a blender and blend until smooth
Allow to cool completely, then divide into glass jars or amazing ketchup squidgy bottles like the one I found last week!
Use as you like. This should keep in the fridge for 1-2 weeks
My friend Hilary dubbed this “Parrychup”, and that is a name I definitely enjoy. I think this is a little more flavourful than the classic Heinz chup, but it’s just the way I like it.
I’d love to know what you (and your kids) think! Leave me a comment below!