The stuff my husband brings from farmers markets nowadays makes me want to shake the winter hibernation off with some fresh healthy recipes. I know, right? What’s happening to me?! Well, I guess all the things green and juicy and flavorful, and not kale are quite inspiring. Plus they are reminding that there is a slight (very slight, but…) chance of sunny days on the horizon, and low possibly (but still a possibility!!!) of a t-shirt-kind of day, and that perhaps we should get into a t-shirt appropriate shape!
Here is something healthy and delicious to celebrate the spring!
Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian. It could be stored in a fridge for up to 1 month. Yields: 3 8-oz bottles
Low calCalories 42kcal
fat FreeTotal Fat 0g
sat-fat FreeSaturated Fat 0g
chol FreeCholesterol 0mg
carbsTotal Carbohydrate 11g
Serving size64gCalories from fat0kcalFiber1gProtein0gSugar9g
1mediumyellow onion, smoked
2 x 14.5–ozcansofdiced tomatoes
1/2cup firmly packed light brown sugar
Juice of1orange, strained
Juice of1/2grapefruit, strained
Juice of1/2lemon, strained
2 1/2tspsea salt
1/4tsp freshly ground black pepper
Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.