The Nourishing Traditions
2 Cups bottled tomato juice (Campbell’s from Albertson’s was 3.79)
Salt and pepper to taste
2-4 cloves garlic (optional)
~Boil above, uncovered (I covered with a sieve to prevent splatters) for quite a while, until it gets to the desired consistency.
~Add honey to taste (I used a couple tablespoons)
Store in the fridge.
Easy! No corn syrup like supermarket ketchup, and it doesn’t carry the health food store price tag. This summer if we get an abundance of home grown tomatoes again I hope to do a bunch of this from fresh tomato juice.
More:
Homemade Mayonnaise
Are you using coconut oil in your cooking yet?
Soaked Wheat Bread: It doesn’t have the dryness normally associated with wheat bread. Make in just a few minutes of hands-on time.
You should try this recipe for homemade ketchup. The spices make it absolutely delicious! My toddlers try to eat it by the spoonful and for once I don’t mind! http://thefrickinchicken.blogspot.com/2010/04/homemade-ketchup.html
When you say boil the juice for quite a while to get the right texture, about how long do you say? Just something to look forward to as this is the first time trying this recipe and every other attempt at different recipes ended in a fail..
About an hour and a half