Make a healthier version using kombucha.
“Ketchup adds a bit of umami to just about anything," says Serafina Alonso, executive chef of the Brooklyn-based organic meal delivery service, Provenance Meals. But the popular condiment is often loaded with sugar and artificial ingredients. Here, Alonso shares a healthier version made with gut-friendly probiotics. Once you've mastered this classic version, you can use allspice or a pinch of cayenne instead of cloves (or experiment with your own spice blends for variety). You can also try maple syrup in place of honey and liquid from fermented sauerkraut in place of kombucha.
Makes 2 cups
12 ounces tomato paste
¼ cup kombucha
1 tablespoon honey
2 garlic cloves, minced
¼ teaspoon black pepper
½ teaspoon ground cloves
1 tablespoon sea salt
In a wide-mouthed glass jar, mix the tomato paste, honey, and garlic cloves. Whisk in the kombucha and all remaining ingredients until combined. Cover jar loosely and leave your ketchup to ferment for 2-3 days in a warm area, away from direct sunlight. Store in fridge for up to one month.
Find more healthy DIY condiments here.