Junk Food Makeover: Ketchup
Here’s a satisfying ketchup without high-fructose corn syrup. (Photo: Getty)
Ketchup has to be America’s favorite condiment. Squeezed on top of a burger or used for dipping sweet potato fries, ketchup is delicious. Most commercial brands are laden with high-fructose corn syrup, which is toxic for your body to process. This week’s makeover turns ketchup into a welcome condiment at the healthiest of dinner tables.
All-natural ketchup that doesn’t compromise on taste. (Photo: Jeff Burns)
1 teaspoon avocado oil
½ white onion, diced
14 oz chopped tomatoes (boxed is fine)
¼ teaspoon garlic powder
½ teaspoon clove powder
½ teaspoon allspice powder
¼ teaspoon ginger powder
¼ teaspoon cumin powder
3 tablespoon apple cider vinegar
Sea salt to taste
2 tablespoon maple syrup
In a medium saucepan over medium heat, sauté onions in avocado oil until translucent.
Add chopped tomatoes, garlic, clove, allspice, ginger, cumin, apple cider vinegar and sea salt. Simmer for 25 minutes. Let cool.
Add tomato mixture to blender with maple syrup and puree until smooth. Store in the refrigerator in an air tight container for up to three weeks.
Recipe: Chef LC Harrell
Tricia Williams is a chef and nutrition educator and founder of Food Matters NYC, a customized meal delivery service in Manhattan.
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