Welcome to Slightly Indulgent Mondays – fabulous food made healthier! Please link your healthier recipe below. Your recipe doesn’t have to be sugar and gluten free, just healthier in some way. If you’re new, you can read the guidelines here.
A change – starting next week, Slightly Indulgent Mondays is moving to Tuesday. I have long felt that there’s just too many things going on here, so this way I can post my submission separate from the carnival. I’ve also decided to stop the weekly give-aways, at least for now. With the holidays coming, my time is more crunched than usual.
A couple of my favorites from last week include a Hearty Chickpea and Vegetable Curry and Raw Chocolate Pudding. If you haven’t seen those recipes, stop by and see if you don’t agree with me.
My submission:
Store bought ketchup has high fructose corn syrup and corn syrup in it – and I can’t eat either. For years I just didn’t eat ketchup, and then I started making it from roasted tomatoes. Talk about a process. I decided the effort for two cups of ketchup just wasn’t worth it. But when I came across a simple recipe for CrockPot ketchup that I was able to modify to be sugar-free, I was thrilled. This is the tastiest ketchup I’ve ever made – it really brought back childhood memories of McDonald’s french fries.
I’ve been making BBQ sandwiches with my ketchup…it’s been so long since I’ve had good barbecue. I even got a little teary eyed.
The recipe yields about 4 cups – I divide it between 2 pint mason jars. One goes in the freezer, the other in the fridge. It will keep for a couple of months.
Reminder:
Holiday Food Fest’s next event is Thursday, December 3rd – and it’s right here. Link up your Cocktails, Mocktails, and Appetizers. Or, just stop by and say hello. I’ll have a great give-away from Honeyville – a 5 pound bag of almond flour and a Honeyville gift assortment including their fabulous flax seeds.
Homemade CrockPot Ketchup
yields about 4 cups1 (28 oz) can organic tomato puree
1 small onion, coarsely chopped
1/2 cup apple cider vinegar
1/4 cup organic brown rice syrup
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
kosher salt to taste
fresh ground black pepper to tastePlace all ingredients except kosher salt and black pepper into a medium CrockPot
(3 – 4 1/2 quarts). Stir well. Cover and turn on high for 2 – 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processer and puree until smooth. Return to crock (if you used a blender of food processor) and cook on high uncovered for 30 minutes to 1 hour, stirring occasionally, until ketchup has reached desired consistency. You want it to be nice and thick.
Place into clean pint mason jars. Refrigerate or freeze. This will keep in the refrigerator for about 2 months.
Linking Up:
I can’t wait to see all of your healthier recipes this week. When you link, please tell us who you are and what you’re cooking . For example, I would enter:
Amy @ Simply Sugar & Gluten Free – Triple Berry Coconut Cake. Please link to your individual post, not your homepage. Please link back to this post so that your readers can find the recipes here. Thanks for your help on this.
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