Fermented ketchup
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Tomato paste blended with onion, garlic, vinegar and sugar, fermented for a tangy flavor, then finished with spices.
Ingredients
In the ferment
- 3 cups tomato paste
- 1 onion diced
- 2 cloves garlic
- 1 cup raw apple cider vinegar (unpasteurized, “with a mother”)
- 1/3 cup raw sugar
- 1 cinnamon stick
- 1 bay leaf
- 1/2 tsp each of allspice berries, cloves, mustard seed, black pepper
After fermenting
- 1 tsp salt to taste
- 1/2 cup of water as needed
Equipment
- blender
- mason jars
Directions
- Blend the tomato paste, onion, and garlic until completely smooth. Add the vinegar and sugar and pulse to combine; the raw vinegar acts as the starter culture.
- Move to a 1.5 L glass jar or two 1-quart (1 L) jars. Add the whole spices and top with a lid that lets gas escape.
- Ferment in a cool, dark spot, such as a kitchen cupboard, for 2 days.
- Stir in the salt and add water until it is as thin as a sauce. Pour through a fine-mesh sieve to take out the spices, then bottle.
- Keep in the fridge for up to 6 months, or freeze in small portions.
Notes
Keeps fermenting slowly in the fridge (may need a little more sugar as it ages). For no residual sugar, cut sugar to 2 Tbsp. Alternatives to raw vinegar: acidic whey, unflavored kombucha. Must stay refrigerated. Discard if moldy or off-smelling.
Nutrition
Serving: 312g | Calories: 256kcal | Carbohydrates: 58g | Protein: 9.1g | Fat: 1.1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 123mg | Potassium: 2079mg | Fiber: 8.8g | Sugar: 42g | Vitamin A: 2998IU | Vitamin C: 47mg | Calcium: 87mg | Iron: 6.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 cups; raw apple cider vinegar (unpasteurized counted as wine vinegar, each of allspice berries counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.