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Tangy, sweet fresh tomato ketchup, perfect for healthier dipping
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 medium yellow onion
- 3 celery ribs/stalks
- 6 ounces organic tomato paste
- 3 pounds tomatoes, stems removed
- 2 Tablespoons 100% maple syrup
- 3/4 cup white wine vinegar
- 3/4 cup water, used as needed
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
Instructions
- Heat olive oil in a 5 quart saucepan or Dutch oven over medium-high heat.
- Add onions and celery and cook until tender, about 5 minutes.
- Stir in tomato paste to coat onions.
- Add tomatoes, maple syrup, white wine vinegar, and spices.
- Bring to a boil. Add fresh tomatoes and cook for 15 minutes.
- Strain liquid into a 2 quart saucepan over medium heat.
- Simmer for 15 minutes until ketchup starts to thicken.
- Reduce heat and continue to simmer until the liquid coats the back of a spoon without dripping off.
- Let cool then transfer to an airtight jar and refrigerate for up to a month.