Sometimes I gaze at something I’ve just made and think, ‘How did I get here?’
When I was eighteen and newly diagnosed with Crohn’s disease, my aunt gave me a book called Breaking the Vicious Cycle, which details how to manage intestinal disease through diet. The book included, amongst other things, instructions for how to ferment your own yoghurt. I thought the whole thing was nuts.
While I’ve never fermented my own yoghurt, over the years I have transitioned from a primarily store-bought, processed-food diet to a lifestyle of home-cooked foods.
Once I realized the medical system couldn’t ‘fix’ me – at least not entirely – I understood that I needed to take responsibility for my own wellbeing and prioritize a healthy diet and exercise. It’s taken a long time for me to get here. But I’m thankful that I am.
Ok, enough introspection and let’s get back to the ketchup! This recipe was sweet and thick, with a hint of tang from the vinegar. To me, it tasted like what you’d get at the grocery store, except fresher.
It’s really easy to play around with this recipe too – next time, I’ll try adding chipotle chili powder to give it a spicy kick.
From Sarah’s Cucina Bella
1 28 oz. can crushed tomatoes
¼ cup cider vinegar
½ cup dark brown sugar
½tsp dry mustard
½ tsp kosher salt (or more, to taste)
½ tsp garlic powder
½ tsp allspice
¼ tsp smoked paprika
In a saucepan, whisk together all the ingredients over medium heat. Bring to a boil, whisking occasionally, and cook for 10-15 minutes, until thickened to desired consistency. Be sure to use a splash guard to prevent splatter and also remove the pan from the heat to stir.
Let cool before serving. Store in an airtight container in the fridge.