2 cans tomato paste ( 5.5 oz cans – organic if possible)
1 large onion (chopped)
1/2 cup red wine vinegar
3/4 cup xylitol (powdered) (Xylitol Canada – BULK)
1/2 cup olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
2 or 3 bay leaves (dried)
1/2-1 teaspoon kosher salt
Grab your 6 large tomatoes.
Peel your tomatoes (I used a paring knife).
Remove seeds and white sections.
Dice your tomatoes.
Then cut your onions.
Next …toss in ALL of the ingredients, (plus the diced tomatoe & onion)
into your large pot.
(Chef @ Home TIP): to determine whether a liquid has reduced by half. Stand a wooden spoon into the pot and mark the ketchup’s level on it. Use that mark as a reference to know when the mixture has reduced by half.
Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess). Then purée the mixture into a food processor, blender or in the pot using an immersion blender. ( I used a BLENDER)
After I blended the ketchup, I did something extra!
I “STRAINED” it. Any pecks/chunks of bay leaves, cloves or fine bits of anything are removed. It makes for a VERY smooth ketchup. 🙂
Use a spatula to help scrape as you strain it.
I didn’t have to many bottles around so I used some older ones from when we ordered condiments from “Xylitol Canada”: Xylitol Canada – Condiments
Sorry, I did not measure…but this is the amount. Both bottles together is about 560 g ..then the mason jar is 1/2 cup. 🙂
This was adapted from “Michael Smith’s Chef At Home” recipe: Chef At Home – Homemade Ketchup
(CLICK ON PICTURES FOR LARGER VIEW)