I only recently realised that I eat quite a lot of ketchup. I only really eat it with eggs or chips but with the amount of sugar in shop bought tomato sauce I thought I had better come up with a sugar free recipe.
I read loads of different recipes from very famous chefs and even though they are healthier than the shop bought ketchup, they still had sugar in!
My recipe uses natural fruit sugars as the sweetener.
I adore my sugar free ketchup warm but it tastes even better when cooled.
Serves 6-8 people (dependant on their gobbling potential)
Ingredients
Tinned tomatoes (1/2 tin)
Purée (half a pot or 3/4 of a tube)
Basil leaves (handful)
Garlic (1 thumb nail sized piece)
Fennel (1/4 of a bulb)
Sun dried tomato paste/or tomato pesto (two teaspoons)
Apple cider vinegar
Apple syrup
Garlic (1/2 clove)
Black pepper (grind up as much as you need to suit your tastebuds)
Whole cloves (2 single cloves)
Method
1. Chop the fennel and garlic into small pieces.
2. With a dash of oil in a small pan add your purée, tinned tomatoes, fennel, sun dried tomato paste, ginger and cider vinegar.
3. Leave to boil for 5 minutes.
4. Throw in your basil leaves then blend the ingredients to a wet sauce texture.
5. Once you have blended your sauce give it a little taste and see if it needs any extra cider vinegar then add your cloves, ground black pepper and apple syrup and cook for a further 3 minutes.
6. Take out your clove leaves (you don’t have to).
7. Finito 🙂
Enjoy with some homemade chips or poached eggs on toast.
Keep refrigerated for up to a week or freeze to keep.
Let me know if you try it out.
