Rich and deep-flavored ketchup recipe

5 from 1 vote

Paleo recipes covering the most popular condiments: ketchup, mustard, relish, horseradish, barbecue sauce and Worcestershire sauce.

Course Sauce

Cuisine American

Keyword deep flavored, ketchup

Servings people

Calories 95kcal

Cost 10

1 pound fresh plum tomatoes + 1 pound canned plum tomatoes or 2 pounds fresh plum tomatoes, chopped
1 large onion chopped
½ fennel bulb chopped
1 celery stick cut into cubes
Fresh piece of ginger about the size of a thumb, chopped
2 cloves garlic roughly chopped
½ red chili seeded and chopped finely
Large bunch of fresh basil picked leaves, and chopped stalks
1 tablespoon coriander seeds
2 cloves garlic
1 teaspoon freshly ground black pepper
Extra virgin olive oil
¾ cup + 2 tablespoon red wine balsamic, or apple cider vinegar
Sea salt to taste

Place the onion, fennel, and celery in a large saucepan with some olive oil, ginger, garlic, chopped chili, basil stalks, coriander seeds, and garlic cloves, and season with salt and 1 teaspoon black pepper.
1 pound fresh plum tomatoes + 1 pound canned plum tomatoes, 1 large onion, ½ fennel bulb, 1 celery stick, Fresh piece of ginger, 2 cloves garlic, ½ red chili, Large bunch of fresh basil, 1 tablespoon coriander seeds, 2 cloves garlic, 1 teaspoon freshly ground black pepper, Extra virgin olive oil, Sea salt to taste, ¾ cup + 2 tablespoon red wine
Over low heat, cook for about 12 minutes, until the vegetables have softened, stirring occasionally.
Add 1 ½ cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.
Add the basil leaves, pour the sauce into a blender or food processor, and process until very smooth.
Strain the sauce through a sieve into a clean saucepan and add the vinegar.
Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.
Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.