I used to be one of those
children teenagers adults that would have ketchup with everything! Whenever I used to eat chips and battered sausage from the local fish and chip shop, I’d always be the one to ask for extra sachets of ketchup – the 3 they offered was never ever enough! I never used to think about how much sugar was in ketchup and it was only when I quit sugar completely for clear skin, I discovered that refined sugar was hidden in pretty much everything! I was shocked by the amount of sugar that snuck it’s way into everyday food items! A bottle of ketchup is a 25% refined sugar and even mayonnaise has sugar in it!
Healthy, sugar-free vegetable ketchup
This sugar-free sauce is probably my most used recipe – it’s so delicious, easy to make and versatile. It’s also full of tasty nutrient rich vegetables. These bright red foods contain an abundance of phytochemicals like lycopene and anthocyanins – these have been linked with antioxidant and anti-ageing properties within the body!
I make up a big jar of it every few weeks and use it for all sorts of meals! It’s great as a dipping sauce for sweet potato chips and also works wonderfully as a marinade for pulled pork or tossed in with some with some grilled chicken to give your chicken salad a delicious, vibrant flavour – I even transfer some of this sauce in a tiny Kilner jar and take it with me if I’m going out to eat!
- 6 Plum Tomatoes
- 2 Red Peppers
- 1 Red Onion
- 1 Large Carrot
- 1 Garlic Bulb
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Ground Clove
- 1/4 cup Apple Cider Vinegar
- Pre-heat the oven to 200c (Fan: 180c, Gas Mark 6)
- Peel the carrot, then cut the carrot, tomatoes, peppers and onion in half lengthways then separate the layers of onion.
- Core the tomatoes using a spoon and place all the vegetables cut-side down on a greased baking tray.
- Chop the top off a garlic bulb and drizzle the exposed cloves with some olive oil then wrap the bulb up in tin foil and place on the same baking tray.
- Place the baking tray in the oven and roast the veggies for 40 minutes or so – keep checking on them to make sure nothing’s burning!
- Once nicely roasted, allow to cool then peel the skin off all the tomatoes and peppers and discard the skin.
- Squeeze out the roasted garlic (it should be deliciously caramelised and will ooze out with ease) into a blender then transfer all the roasted veg into the same blender and add the rest of the ingredients.
- Blend until smooth and give it a taste – you may want to add a little more paprika or apple cider vinegar.
- Once you’re happy with the taste, transfer into an air-tight jar, store in the fridge and use within two weeks.
Are you a ketchup addict? I highly recommend you give this sugar-free vegetable ketchup a go! Even my non-health conscious friends think it’s a winner!
Peace, Love & Clear Skin,