Farr Better Ketchup

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This one turned out really good. I share different ingredient ideas to accommodate many dietary restrictions and also cater to my friends in the vegan community. NO OIL, NO VINEGAR, Whole-Foods, Plant-Based, Allergy-friendly Farr Better Ketchup.

Prep Time15

Total Time15

Course: Common Condiments

Cuisine: American

Diet: Gluten Free, Low Salt, Vegan, Vegetarian

Keyword: Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Gum-Free, Oil-Free, Plant-Based, Salt-Free, Shellfish Free, Soy-Free, Starch-Free, Vegan, Vegetarian, Vinegar-Free, Wheat-Free

Difficulty: Really Easy

Yield: 3 cups

Calories:

Author: Lynette Farr

Equipment

Ingredients

2 cups tomato paste equivalent to 3 (6oz) cans
1/2 cup water + 2 tbsp
1/2 cup lemon juice + 1 tbsp
1/4 cup pure maple syrup or sugar substitute
3 tsp onion powder
1 tsp oregano
1/2 tsp dry mustard
1/8 tsp cumin
1/8 tsp nutmeg
1/8 tsp black pepper ground
1/8 tsp garlic powder

Instructions

Add all ingredients into a small blender. Blend for 2-3 minutes until the mixture is creamy smooth ketchup. Scrape the sides a few times to thoroughly mix ingredients. To make creamier, add more a little water or lemon juice to desired texture.
Store in an airtight container and refrigerate. It lasts for about 2 months.

Notes

Thank you for choosing Farr Better Recipes_®.