Loaded ketchup contains celery, onions, carrot, capsicum, fennel and freshly roasted tomatoes and garlic. It also has far less salt and no processed sugars.
- 4 vine-riped tomatoes 600 grams
- 1 red capsicum quartered and seeded
- 1/2 head garlic
- 1 celery stalk washed and roughyl chopped
- 1 carrot washed and roughly chopped
- 1/2 fennel bulb fronds and core removed, roughly chopped
- 2 large brown onions peeled, roughly chopped
- 1/2 cup apple cider vinegar
- 1/3 cup coconut or unprocessed sugar
- 1 tablespoon dijon mustard
- 1 cup passata
- 3 heaped tablespoon tomato concentrate
- 1/2 cup water
- 1 teaspoon celery salt
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sea salt
- ground pepper
- 2 tablespoons ground flaxseed optional for a thicker sauce
- olive oil
Pre-heat oven to 170 degrees C
Lay tomatoes, capsicum and garlic on a roasting tray and drizzle with olive oil.
Roast for around 25 minutes or until the garlic is slightly soft. Allow to cool slightly.
Remove skin from capsicum.
In a large pot put roasted tomatoes, capsicum, garlic (removed from the skin), celery, fennel, carrots and onion on medium heat.
Add the passata, dijon mustard, worcestershire sauce, sugar, vinegar, celery salt, cinnamon, sea salt and ginger.
Adjust heat to low.
Season lightly with pepper and cook for around 15 minutes or until the vegetables are cooked.
Add tomato concentrate and stir.
Taste and season if needed.
Take off the heat and allow to cool for blending.
In batches (if necessary) blend all ingredients with flaxseed powder. Store in airtight bottle/jar in the fridge or sterilise jars and store in a cool place for up to one month.