Baby, it's hot outside! Which, in my tin can of a house, means it's even hotter inside most nights, which means cooking over the fire or on the barbecue outdoors is my favourite way to make supper these days. (Or it would be, if our barbecue worked. Lots of hot-dogs-roasted-on-the-fire nights around here lately. Current temperature in my house? The thermostat's topped out at 30 degrees C.)
One of the easy switches I made in our eating many years ago was to begin making my own ketchup. And every time we have people over for a wiener roast, someone asks for the recipe.
So, here it is
Yummy Homemade Ketchup
Makes approximately 2 cups
1 480 ml/15 oz can tomato paste
1/3 c maple syrup
2 garlic cloves, pressed or mashed
2 tsp. sea salt
1/8 tsp. cayenne pepper
Mix all ingredients together well. Can be used right away, but it's best made several hours in advance to let the flavours mingle. Keeps in the refrigerator for several weeks.
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This recipe is based on the one found in Nourishing Traditions by Sally Fallon and Mary G. Enig. This book has a lot of excellent, tasty recipes for whole food eating. I highly recommend it.