Saturday, January 14, 2012

Agave Nectar Ketchup

I made this because we ran out of ketchup and I had a bunch of frozen tomatoes, as well as some agave nectar and decided to try my hand at homemade ketchup. I have always been a Heinz gal myself but really don't like that it has corn syrup in it. Corn syrup does really strange things to my children so I try not to feed it to them very often. I wasn't sure if my kids and my husband would like it and I SURE wasn't sure I'D like it (I'm the picky one in our family), but lo and behold - we ALL loved it! So, it looks like we'll be switching to homemade from now on! I'm so excited!

1- 28-oz can whole tomatoes (I used about 5-6 tomatoes that I had frozen)
1 medium onion, chopped
2 Tbsp olive oil
1 Tbsp tomato paste
1/2 C. agave nectar
1 Tbsp molasses
1/2 C. cider vinegar
1/2 tsp salt
1/2 Tbsp garlic powder

Heat oil in a large, heavy pan. Sauté onions until soft, about 8 minutes. Meanwhile, puree tomatoes in a blender. Add tomato paste and puree another 30-seconds or so.

When onions are soft, add tomato puree and remaining ingredients. Simmer for approximately 1 hour, stirring occasionally. Remove from heat.

Once mixture has cooled slightly, puree in batches. Cool for 2 hours before serving. 

Makes approximately 2 cups. Keeps for approximately 3 weeks in a well-sealed container.


Adapted from The

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