The Nourishing Traditions recipe for ketchup has intimidated me, so I was glad to find one without the addition of homemade fish sauce in the GAPS book.
2 Cups bottled tomato juice (Campbell’s from Albertson’s was 3.79)
Salt and pepper to taste
2-4 cloves garlic (optional)
~Boil above, uncovered (I covered with a sieve to prevent splatters) for quite a while, until it gets to the desired consistency.
~Add honey to taste (I used a couple tablespoons)
Store in the fridge.
Easy! No corn syrup like supermarket ketchup, and it doesn’t carry the health food store price tag. This summer if we get an abundance of home grown tomatoes again I hope to do a bunch of this from fresh tomato juice.
Are you using coconut oil in your cooking yet?
Soaked Wheat Bread: It doesn’t have the dryness normally associated with wheat bread. Make in just a few minutes of hands-on time.