READER’S RECIPE

'Store-bought ketchup of­ten con­tains lots og added sugar, whereas mine has the nat­u­ral sweet­ness of toma­toes. If you pre­fer add a small amount of honey or sweet­ener'.

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Bir­gitta Höglund’s Low-Carb Ketchup

Bir­gitta Höglund is the au­thor of Low Carb High Fat

Bar­be­cue: 80 Healthy LCHF Recipes for Sum­mer Grilling, Sauces,Sal­ads,and Desserts. Read the re­view on page 31.

BIR­GITTA HÖGLUND’S LOW-CARB KETCHUP

MAKES 2½ CUPS • 50g but­ter or ex­tra-vir­gin

olive oil • 250g toma­toes, diced • 5cm white piece of a leek,

thinly sliced • 100ml tomato purée • 200ml wa­ter • 2 tbsp bal­samic vine­gar • 2 tsp chilli flakes • 1 tsp Worces­ter­shire sauce • 1 tsp xyl­i­tol or low-carb

sweet­ener of your choice • 1 gar­lic clove, sliced • ¼ or­ganic veg­etable stock

cube • ¼ tsp ground car­away seeds • ¼ tsp ground cloves • sea salt, to taste 1. Heat a pan. Melt the but­ter in the pan, then add the diced tomato and sliced leek. Sauté un­til the in­gre­di­ents are soft, then add the tomato purée. 2. Add all the re­main­ing in­gre­di­ents. Bring the mix­ture to a boil, then re­duce the heat and sim­mer on low for 30 min­utes. 3. Use an im­mer­sion blender to purée the ketchup in the pan, then let the mix­ture sim­mer gen­tly for an­other 15 min­utes. 4. Taste the ketchup and de­cide if you need to in­crease the sour­ness (us­ing the bal­samic vine­gar), sweet­ness or salti­ness and ad­just ac­cord­ingly. 5. Pour the fin­ished ketchup into clean, ster­ilised jars. Put the lids on and let the jars cool. 6. Store the ketchup in the fridge. It will stay fresh for a week. You can also store it in small jars in the freezer.

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