However, after trying several whole30 ketchup recipes that called for long cook times and questionable ingredients, I decided to make up my own.
Step 1: Supplies and Ingredients
• Measuring Cup
• Mixing Bowl
• Micro-Planer(if you do not have a micro-planer you just need to make the carrots into a mush. you could use a super fine grater or even a food processor.)
• Rubber Spatula
• Measuring Spoons
Ingredients you will need:
• 14 oz Tomato Paste
• 1 cup 100% Tomato juice
• 1/2 cup Vinegar
• 1 tsp Salt
• 1 Tbsp Carrot
Remember to check your ingredients list on your all your store brought products to make sure there's no added sugar added your juice or paste. They will have a sugar content in the nutrition section that tells you how many grams of what and the calories. That is okay! We just don't want ADDED sugars, like high fructose corn syrup or Aspartame. Even all natural cane sugar or Stevia should be avoided. I promise you won't even know they are missing!
Step 2: Start With the Tomato Paste
Step 3: Add the 100% Tomato Juice
Step 4: And Some Vinegar
Also I use vinegar for everything. Cooking, cleaning, canning even crafting! So I buy it by the gallon, but you can use vinegar from a normal sized bottle too. Your choice. haha.
Step 5: Add Salt and Mix
Step 6: Grate and Add Some Carrot Puree
Once you have your carrot all grated, add one table spoon of carrot mush to the mix. Start stirring the contents of your mixing bowl. It will take a little while for all the tomato paste to dissolve into the other liquids. Be patience or bust out an electric mixer. It really doesn't take much. I don't think it's worth it to dirty a mixer personally but you do you!
Step 7: You Did It! You're Done!
I like to keep mine in a glass mason jar because I don't have to worry about the acid in the tomatoes pulling chemicals out of the plastic, or the tomatoes staining the plastic. That is just my reasoning and preference.
This recipe makes about three cups of ketchup. With the acidic ingredients it's probably shelf stable but I keep mine in the fridge anyway. The longest this has lasted in my house was about a month before it was all gobbled up. I have not had any go bad so I can't put a shelf life on it. I suggest just trusting your nose and if the texture changes or it taste off just don't chance it and make some more.
I hope you all like this ketchup recipe just as much as I do!