– 2/3 cup coconut palm sugar, rapadura, or maple syrup
– 120ml (1/2 cup) white vinegar
– 4 tbsp apple cider vinegar
– 1/2 tsp onion powder
– 1 tsp garlic powder
– 1 tsp turmeric, ground
– 1 tsp szechuan pepper, or to taste (optional)
– 1-2 tsp salt, unrefined, or to taste
– 1/2 tsp allspice, ground
Method
Tomato Sauce – Place all ingredients into a blender and whiz til smooth.
Pour mixture into a medium sized pot over medium heat. Bring to the boil then drop to a low simmer for about half an hour, stirring every 10 or so minutes to prevent sticking.
You’ll know it’s ready once it has darkened in colour, and has thickened up somewhat.
Taste and adjust the flavours to your liking.
Pour your ketchup into sterilised bottles, then seal tightly and leave in the fridge for up to 2 weeks. Or it can also be frozen into individual ice cube trays, so a serving is only a quick defrost away.
