Recipe: Fermented Ketchup
Summary: Delicious and homemade, fermented ketchup provides another way to take in probiotics, while at the same time eliminating another HFCS*-laden food from your diet.
- Remove stems from the tomatoes.
- Make an “X” shaped slit in the skin of the tomatoes at the stem end.
- Boil water in a medium to large stockpot.
- A few at a time, drop the tomatoes in for 30-40 seconds. Fish out with a spider or slotted spoon.
- Immediately put them in a bowl filled with ice water. Then pinch the tomatoes from the non-slit end. The skins will pop off. Set aside in another bowl. Compost or discard skins.
- Cut tomatoes open and squeeze out gel and seeds. (Reserve for another use).
- Puree drained tomato flesh in a food processor until mostly smooth (a few lumps is okay).
- Pour contents into a slow cooker, and cook for 8-10 hours on low heat, stirring occasionally. During this time, most of the juice should evaporate off, and it will take on a darker color. It won’t be as thick as canned tomato paste. You can cook longer if you want a thicker paste.
- Let paste cool.
- Put into a mixing bowl, and add honey. Stir until smooth.
- Add vinegar, 1/2 cup of whey and salt.
- Grind cloves and allspice and add to bowl.
- Transfer to a quart mason jar or several pint jars (if sharing). Cover with lid (but not ring) and let sit at room temperature for 4 days. After about 3 days, the liquid part of the whey evaporates, leaving the whey powder on top:
- Secure lid and refrigerate contents..
Number of servings (yield): 4
*High fructose corn syrup
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