Sundried Tomato Ketchup
This ketchup is a healthier version than what’s typically sold in the condiment aisle at the average grocery store. Removing the tomato skins helps give the ketchup a great texture, but, if you want to skip the tomato concassee prep, you can also make this by using whole, raw plum tomatoes (but do cut them in half and remove all the inner seeds before adding to the blender).
Try it, and say good-bye to processed ketchup!
INGREDIENTS:
1/2 cup Sundried tomatoes
1/3 cup Water
4 Plum tomatoes, Concassee
2 tb Apple cider vinegar
1 tb Honey
2 tsp White miso
1 tb Canola oil
3/4 tsp Sea salt
1/8 tsp Onion powder
PREPARATION:
Soak sundried tomatoes in fresh water until soft, about 20 minutes.
In a blender, process the sun-dried tomatoes with the concassee tomatoes, soak water, vinegar, honey, miso, oil, salt, and onion powder until smooth. Keep refrigerated.