Sunday, February 6, 2011

Primal Ketchup

Quite a busy weekend and it's not even over. Many of our regular chores were accomplished like cleaning, shopping and a kitty litter overhaul. I fought with a laundry machine today which decided to quit part way and leave our clothes in a lake of dirty water. I had to haul the soaked mass upstairs and wash it in the tub (I wasn't going to waste another $2 to wash it again). To make matters worse, it was a load of towels and some sweatpants which equals frickin' heavy when wet. I filled the tub with warm water and soap and did a grape stomp for a bit. It made me think of this and I smiled.

I overcooked a beautiful Tri Tip Roast on Friday night and I'm debating over some ideas of how I can consume it so it's not wasted in the garbage. We prefer our beef medium rare (and sometimes even on the rarer side). This "thing" I pulled out of the oven resembles more of a grey brown. It's tough, lifeless and probably because it's a fairly lean cut, dry as dust. I haven't tried it yet, I just occasionally take it out of the fridge and peer at it through the glass container like some specimen in a jar. This might be a case where I bring out the homemade ketchup and drown the poor bugger.

Homemade ketchup you ask? Yes, I've mastered it!. The recipe is slightly tweaked from The Primal Blueprint Cookbook and it is AMAZING!

Primal Ketchup


1 can (6 ounces) tomato paste
2/3 cup cider vinegar
1/3 cup water
3 Tbsp pure maple syrup (optional)
1/2 small cooking onion, minced
2 cloves garlic, minced
1/8 tsp ground allspice (I don't actually own allspice, so I combine cinnamon, nutmeg and cloves as a substitute)
1/8 tsp ground cloves
1/8 tsp black pepper

You can mince the onion and garlic together first in a food processor and then add the rest of the ingredients.
Whiz until smooth. You can add a bit more water if the paste is too thick. Store in a mason jar in the refridgerator. Makes roughly 1.5 cups.

This isn't as sweet as commercial ketchup (we don't need a heavy insulin spike) and there is more of a vinegar bite, which is lovely in my opinion. I added more onion than the original recipe calls for because onion is awesome. Actually, I couldn't be bothered to measure 3 Tbsp of minced onion, so I just cut one in half and threw it in the food processor. Close enough and makes a super awesome punch of onion!


  1. I've made this a few times. Lose the maple syrup, lose the cloves and it is very good.

  2. I really like the recipe and would agree that losing the maple syrup would still be good. I make it with the syrup because my husband isn't paleo and I'd rather him eat this than the commercial brand.

    I rather like the flavour of the cloves, so I'd keep it in. :)

  3. This looks good! Ms Bridget loves ketchup so I'll be trying this recipe soon!

  4. I make a similar ketchup, but sub stevia drops for the syrup, and then I ferment it. Oddly, even though commercial ketchup isn't fermented, mine tastes more like 'real' ketchup after fermentation. I love it!