Most conventional ketchup brands contain high-fructose corn syrup, which wreaks havoc on your blood sugar and is also toxic to your liver. In addition, a lot of processed salt is added, which contributes to high blood pressure. And there may also be a variety of preservatives added that can lead to allergies and more toxins for your body. Poor tomatoes!
Well, here's a healthy, delicious, and probiotic-filled version to save the day for your next burger, fries, Bloody Mary, and other fares.
This recipe has two steps. The first is the fermentation process, and the second is adding in flavoring ingredients.
1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow to cool completely before using.
(The beautiful, organic tomatoes came from the garden of my friend and fellow foodie, Karen Pavone. She has a great blog which features seasonal dishes: Farmisnista's Feast)
1. Strain the fermented tomatoes, onions, and garlic. Discard the bay leaf. Save the brine*.
2. Place the reserved ingredients into a blender with 2 Tablespoons (30 ml) of brine.
3. Add in ingredients from Step Two and blend until smooth.
Note: If you don't like the seeds, you can strain the ketchup through a mesh strainer, although doing so will make your ketchup less thick.
*The rest of the brine can be used to make a salad dressing, or use it to marinade chicken overnight before cooking.
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