So, I love ketchup. So much! I will never forget this one time that Nicole from helloavocado ate an entire plate covered in ketchup. This ketchup is lacking all that high fructose corn syrup terribleness though! It's sweetened with agave and made tart with apple cider vinegar.
- 1 28 oz. can diced tomatoes, undrained
- 2 & 1/2 Tbsp apple cider vinegar
- 2 Tbsp agave
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper to taste
To start, combine diced tomatoes, apple cider vinegar & agave in vitamix/blender and process until smooth. Pour into large saucepan and bring to a boil. Once boiling bring down to a simmer. Stir occasionally until the excess water has evaporated - around 35 minutes or so. Return to blender to make extra smooth. Lastly, strain through a fine mesh strainer and discard liquid. Place in a jar and seal.
I'm not too sure how long this will last in the fridge. The online consensus is anywhere from a few weeks to a few months. To be honest, I think my little jar will be gone by the end of the week! We're a ketchup crazed house.
Serve with rosemary and garlic oven roasted fries!