Heinz ketchup? Disgusting. They should label it as “some semi-tomato juicy stuff with copious amounts of high fructose corn syrup,” which I certainly do not want to smear on my veggie burger, no thank you ma’am. Therefore, I took vegan grilling condiment matters into my own hands and adapted a much healthier, tastier, and actually-made-of-food version of ketchup. Choosing Raw also has a ketchup recipe using a mixture of sundried tomatoes and fresh cherry tomatoes which I’m dying to try.
Homemade Ketchup (Raw, Gluten Free, Soy Free, Nut Free, Oil Free)
Makes 1 cup.
- 1 tube double-concentrated tomato paste (most are 5.3 oz…what a wierd size, no?)
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/2 tsp dried oregano
- pinch of cumin
- pinch of nutmeg
- pinch of black pepper
- 1/2 tsp minced garlic
- 1/4 tsp Dijon mustard
Combine all ingredients in a bowl and mix together. Adapted from The New Laurel’s Kitchen cookbook.
Local Ingredients: None. Breaks your heart, doesn’t it? But hey, you let me know when your farmer’s market starts selling their own tomato paste, huh?