Thursday, August 15, 2013
sugar free ketchup from garden tomatoes
1 large onion, chopped
1/2 fennel bulb, chopped
1 celery stick, cut in cubes
chopped fresh piece of ginger, about the size of a thumb
2 cloves garlic, roughly chopped
1/2 red chili, seeded and chopped finely
large bunch of fresh basil, picked leaves and chopped stalks
1 T. coriander seed
1 t. fresh ground black pepper
extra virgin olive oil
3/4 cup +2 T. red wine, balsamic or apple cider vinegar
sea salt to taste
Place the onion, fennel, and celery in a large saucepan with some olive oil, ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and 1 t. black pepper.
Over low heat, cook for about 12 minutes, until the veggies have softened, stir occasionally.
Add 1 1/2 c. water and the tomatoes. Let simmer gently until the liquid is reduced by half.
Add the basil leaves, pour the sauce in a blender or food processor and process until very smooth.
Strain the sauce through a site into a new or cleaned saucepan and add the vinegar.
Simmer again until it reaches the desired ketchup consistency. Adjust seasoning to taste.
Cool in the refrigerator and enjoy.
*I didn't have fennel. I used the apple cider vinegar option. I would totally make this again.
here is the website where I found this: Paleo Condiments