I use this ketchup recipe from a version created by Forks over Knives all the time. It is easy to make and delicious on roasted veggies or any other time you want ketchup.
1 jar of roasted peppers
2 dates, pitted
2 tablespoons of tomato puree
1/2 teaspoon of red wine vinegar
1/2 teaspoon of smoked paprika
1/8 teaspoon of ground cloves (or less to taste)
Blend everything in a food processor or blender until smooth. Store for up to a week in the refrigerator. But I doubt it will last that long.
Red Pepper Sauce
I use this as a substitute for ketchup – it pretty much goes on anything.
- 4-6 red peppers or a jar of grilled peppers
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1 tablespoon olive oil
- 1 medium red onion chopped
- 6 garlic cloves chopped
- 2 fresh red chilies chopped ( add less or more depending on how much heat you like)
- 1 tablespoon tomato puree
- juice of 1 lemon
- 1 teaspoon salt
If you aren’t using a jar of peppers then you must first grill them on high heat for 15 minutes until they are blackened all over. Put them into a bowl and cover. Leave them to cool. Once they have cooled remove the skin and the seeds. Grind the coriander, cumin and caraway in a pestle and mortar. Add the olive oil to a pan and gently fry the onion, garlic and chilies. When they are soft (about 6-8 minutes) turn off the heat and allow them to cool. When they are cool put all the ingredients in a blender and whiz up everything to a thick sauce.