HOME MADE TOMATO KETCHUP

1 large red onion , peeled and roughly chopped1 stalk celery, roughly chopped
1  one-inch size piece fresh ginger , peeled and roughly chopped
½ fresh red chilli , deseeded
1 clove of garlic
1 tablespoon coriander seeds
1 teaspoon freshly ground black pepper
1 tsp thyme leaves
sea salt
2 cups ripe tomatoes puree or 2 cans (1pint) plum tomatoes
1/4 cup red wine vinega
2 tbs xylitol

I have been thinking about making home made ketchup for quite some time. I kept searching for the recipe I might adapt for my purposes. This recipe ( with some modifications)  I found at Jamie Oliver. This is the perfect ketchup. Somewhat sharp and hot from the addition of ginger and hot peppers. With a strong lemon aroma, imparted by coriander seeds. This ketchup is sugar free – for quite a time I have been replacing the sugar  with xylitol – which is a birch sugar. Tastes the same, the  glycemic index of 7 – all the benefits of birch. Definitely worth a try. Believe me this ketchup is a keeper.
Enjoy!

Xoxo, Lilia

Place chopped onion and celery in a heavy-bottomed saucepan. Add ginger, garlic, chilli and coriander seeds. Season with salt and  pepper. Cook gently over low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and thyme leaves. Bring to the boil and simmer until the sauce reduces by half. Remove the garlic, then whiz the sauce in a food processor or with a handheld blender and push it through a sieve to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the xylitol. Place the sauce over the low heat and simmer until it reduces and thickens to the consistency of tomato ketchup. Correct the seasoning to taste, if needed. Spoon the ketchup into a jar, then seal tightly and place in a cool dark place or in the fridge until needed – it should keep for six months.  I am sure you will eat it much sooner.

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