Ketchup Tomato Sauce

Elena Duggan

Ingredients:

  • 750g Tomatoes, fresh, diced (Passata can be used as an alternative)
  • 150g White onion, fresh, finely diced
  • 50g Apple cider vinegar
  • 50g Stevia / Monk fruit
  • 10g Garlic powder
  • 10g Onion powder
  • 10g Murray River salt
  • 5g White pepper, ground
  • 2.5g Xantham gum, if a better holding sauce is desired

Optional

  • 15g Italian herb mix

Method:

  1. Place all ingredients in a medium saucepan and bring to the boil.
  2. Reduce heat to a low simmer and cook uncovered for 30 minutes or until the liquid has reduced by a third.
  3. Allow liquid to cool.
  4. Optional step, sieve ingredients to reduce texture of seeds. Blitz passed liquid in a high-speed blender.
  5. Transfer to a clean, sterilized jar and refrigerate up to four weeks.

Notes

  1. Use as a flavour base when marinating meat or as an accompaniment to many dishes, burgers, chips, eggs, etc.

Health Notes:

  • Gluten free
  • Egg-free
  • Lactose free
  • Nut free
  • Vegetarian
  • Vegan

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