Once upon a time, every American cook had a personal recipe for ketchup. This recipe, from Vegetarian Times Executive Chef Ann Gentry, lets you recreate the sweetly-spicy goodness of a homemade condiment.
- 2 14.5-oz. cans diced tomatoes
- 1 jarred roasted red pepper, drained
- 3 Tbs. agave nectar
- 1/2 medium onion, chopped (about ¾ cup)
- 5 cloves garlic, chopped (about 5 tsp.)
- 1/4 cup balsamic vinegar
- 2 Tbs. apple cider vinegar
- 1 1/2 tsp. sea salt
- 1/4 tsp. ground cinnamon
- pinch ground allspice
- pinch ground nutmeg
- pinch cayenne pepper
- Purée tomatoes and red pepper in food processor until smooth. Set aside.
- Bring agave nectar to a boil in small saucepan over medium heat. Simmer 5 minutes, or until syrup becomes dark amber color, swirling occasionally to brown evenly. Remove from heat, and stir in onion and garlic. Let stand 2 minutes, or until foaming has subsided. Add tomato-pepper purée and all remaining ingredients. Bring to a boil over high heat. Reduce heat to medium low and simmer, uncovered, 30 minutes or until thickened, stirring occasionally.
- Purée sauce in food processor or with hand-held immersion blender until smooth. Cool to room temperature before serving or storing in refrigerator.
- Serving Size: Makes 2 1/2 cups
- Calories: 13
- Carbohydrate Content: 3 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 143 mg
- Sugar Content: 2 g