by Linda Wooliever
Typically I put in recipes that are seasonal to try to encourage all of us to eat more seasonally but today I wanted to put in this recipe because I thought, “wouldn’t it be great to change one thing this week that is eaten so much in the typical diet.” Here is a ketchup recipe that I adapted from several that I’ve seen. I make these kinds of switches a lot with my kids. I make raw marinara sauce and put it over their rice pasta. We actually don’t use ketchup anymore in this house but certainly at restaurants it’s there and certainly it’s in nearly everyone’s cupboards and fridges.
- 1 cup roma tomatoes
- 1 cup sun-dried tomatoes, soaked for 1 hour
- 2 cloves garlic (from your garden or CSA)
- 1-2 Tbsp Bragg’s apple cider vinegar or lemon juice (start with one and add to your taste)
- 1 small yellow or white onion (left over from your garden or CSA)
- 1 Tbsp dried italian seasoning
- 1/4 cup agave (can be substituted with local, raw honey or maple syrup which isn’t raw)
- 1/4 cup olive oil (or local sunflower oil)
- 1 teaspoon Celtic sea salt (mine comes from Maine)
- 2 tsp dried ginger (optional)
Throw all ingredients into the VitaMix and blend. If it’s too thick, add small bits of water to get it to ketchup consistency. If it’s too thin, add more sun-dried tomatoes to thicken. Lasts ~ 2 weeks when refrigerated.