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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.
- 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
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 143 mg
- Sugar Content 2 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g