Tomato Free Ketchup Recipes

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TOMATO FREE KETCHUP



Tomato Free Ketchup image

Make and share this Tomato Free Ketchup recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 5m

Yield 5 cups

Number Of Ingredients 10

1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can pear halves in natural juice, drained
1 (16 ounce) can sliced carrots, drained
1/2 cup white vinegar
1/4 cup granulated sugar
1/4 cup white corn syrup (Karo)
4 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Steps:

  • Process all ingredients in a blender until smooth, about 30 seconds.
  • Store in refrigerator.

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Provided by Food Network

Categories     condiment

Time 40m

Yield 1 cup

Number Of Ingredients 12

2/3 cup tomato paste (one 156-milliliter can)
2 to 4 tablespoons apple cider vinegar, divided (30 to 60 milliliters)
2 to 4 tablespoons brown sugar, divided (25 to 50 grams)
1/2 to 3/4 cup water, divided, plus more if needed (125 to 187 milliliters)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon celery salt
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Kosher salt

Steps:

  • Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 2 tablespoons each of the cider vinegar and brown sugar and 1/2 cup of the water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, allspice, cloves and salt.
  • Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency.
  • Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month.

TOMATO FREE AIP KETCHUP



Tomato Free AIP Ketchup image

Provided by Michelle

Time 1h5m

Number Of Ingredients 11

1 1/2 cup carrots, chopped
3/4 cup beets, chopped
1 tbsp avocado oil
1/2 onion, diced
1/4 cup apple sauce
2 tbsp honey
2 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper (omit for AIP)

Steps:

  • Add water to the base of a pot or deep pan, and place a steamer basket over the water. Add the beets and carrots into the steamer basket and cover. Bring to a low simmer and steam for 25-30 minutes or until completely soft. Set the carrots and beets aside.
  • Carefully reserve 1/3 cup of the water used to steam the carrots and beets. This helps retain the red color in the ketchup. Set aside.
  • Heat the avocado oil over medium heat in a pan and saute the diced onion for 4-5 minutes or until lightly translucent.
  • Allow the onion, carrot, beet, and water to cool before adding to a blender. Add the remainder of the ingredients to the blender and blend on high until fully smooth.
  • Transfer to an airtight glass container and allow to chill before serving.

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