Hello beautiful people!
This ketchup recipe I’m about to share with you is one of our kitchen staples.
When it comes to choosing condiment for kids you really need to be very careful because 90% of it is loaded with sugar, corn fructose syrup, soy lectin and lots of unwanted ingredients. Make it mandatory to read ingredients and be sure the ingredient is safe for your little tummy. Better still try homemade is easy, clean and economical.
Ketchup is the most popular condiment for kids, is there fries without ketchup? I don’t think so! Ketchup is part of the fries and nugget family the ties can never be broken.
Fresh bright red tomatoes are the best for this recipe I know lots of Ketchup recipe uses tomato paste but choosing fresh ripe tomatoes takes it to a whole new level. Adding spice like the cinnamon stick is essential for flavour but if you don’t have the stick you can use 1/2 teaspoon of cinnamon powder or allspice. I used clove ‘kunafuru’ in Yoruba, what is it called in your language? You can skip it if you can’t get it. Black pepper can be replaced with oziza seeds.
I had to come back and update this video because today I use the ketchup to make spaghetti sauce today the outcome is amazing so, you can use this ketchup for pasta and the likes. I also forgot to add that I used carrot in this ketchup recipe is totally optional, I developed the recipe for every kid, not just mine any non-veggie eating kids can have this.
Adding sweetener to ketchup is compulsory, there is no ketchup without sweetener. Choose your sweetener honey, dates and sugar. I choose organic cane sugar in this recipe, believe me, dates and honey work so well too because I had tried both before.
Are you ready to make homemade ketchup?
WHAT YOU WILL NEED
500g fresh tomatoes
2 big carrot
1 scotch bonnet pepper (optional)
4 garlic cloves
4 black pepper
1/2 stick cinnamon
1 tablespoon paprika powder
1 teaspoon salt (or to taste)
1/2 cup sugar or honey or dates
1/3 cup white vinegar or lemon juice
1 cup water
- Wash tomatoes thoroughly, cut each into 4 pieces. Cut the carrot and slice.
- Pour in a pot add 1 cup of water, scotch bonnet if you are using it, cinnamon stick, cloves, garlic and black pepper place on the stove and cook on medium heat until soft.
- Once is soft turn off the stove remove the scotch bonnet, cinnamon stick if using and 2 cloves, let it cool down a bit and blend to puree consistency.
- Use a strainer to strain the liquid from the seeds.
- Pour the strained puree back to the pot, add the vinegar, salt and paprika.
- Put on the stove and cook on medium-low heat until thickened to your desire ketchup consistency.
- do not blend cinnamon stick and the 4 cloves.
- if the puree is too thick after straining add 1/2 cup of water to it.
- the ketchup will thick as it cool down so don’t make it too thick while cooking.
- Refrigerate the ketchup it will last a month.
- You can watch my youtube video for a detailed video.
Hope you will love this recipe as much as we do.
I will be in the comment section to answer all your questions.