Homemade Ketchup

TrueCeliac recipes maintain best practices to ensure complete avoidance of any gluten contamination. Instead of relying on store-bought ingredients, we meticulously craft every component from scratch. Whether it's chocolate, peanut butter, potato starch or any other product used in our recipes, we begin with raw ingredients that are responsibly sourced and cleansed with the TrueCeliac food wash before being processed or prepared.

Homemade Ketchup

Note: To ensure complete avoidance of gluten contamination, be sure to source tomatoes from non-contaminated environments. If produce is located next to a bakery at the grocery store for example, they may be contaminated. Thoroughly wash them prior to using.

Mass-produced oils and vinegars typically undergo stringent quality control measures, reducing the likelihood of contamination. However, many smaller farms also adhere to rigorous guidelines to maintain the purity and integrity of their products.

If you are highly sensitive to trace amounts of cross contamination, it’s advisable to avoid the use of store bought seasonings.

Ingredients:
2 lbs ripe tomatoes, washed and diced
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup apple cider vinegar
2 tablespoons gluten-free maple syrup
1 teaspoon gluten free salt

Instructions:
Begin by soaking the diced tomatoes in a large bowl of water for 10-15 minutes to remove any surface contaminants.

In a large saucepan, combine the soaked and drained tomatoes, chopped onion, minced garlic, apple cider vinegar, gluten-free maple syrup, and gluten-free salt.

Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and let the mixture simmer, uncovered, for about 30-45 minutes. Stir occasionally to prevent sticking and ensure even cooking.

After simmering, remove the saucepan from the heat and allow the mixture to cool slightly.

Once cooled, pass the mixture through a food mill to remove the seeds and any remaining solids, resulting in a smooth tomato base for the ketchup.

Return the strained tomato mixture to the saucepan and place it back over low heat. Let it simmer for an additional 15-20 minutes, or until it reaches your desired thickness, stirring occasionally.

Once the mixture has thickened to your liking and the flavors have melded together, remove the saucepan from the heat and let it cool slightly.

Using an immersion blender or regular blender, puree the mixture until smooth. If using a regular blender, blend the mixture in batches and vent the lid to release steam.

Taste the ketchup and adjust the seasoning if necessary, adding more salt, sugar, or spices to suit your preference.

Transfer the homemade ketchup to clean, sterilized jars or bottles, and seal tightly. Allow the ketchup to cool completely before storing it in the refrigerator.

Homemade ketchup can be stored in the refrigerator for up to 2 weeks. Enjoy your gluten-free, TrueCeliac-approved ketchup with your favorite dishes!

This recipe showcases TrueCeliac's dedication to using raw ingredients and meticulous preparation methods to ensure a gluten-free outcome.