the tolerant vegan

I eat a lot of ketchup. Catsup? Ketchup? However you say it, I eat a lot of it. I love it. I love ketchup just as much as Sebastian loves to face-plant into his brother’s booty floof. Which is to say, I love it a whole lot.

When I stumbled upon this recipe over at The Kitchn, I knew I had to try it. It’s a different kind of ketchup. It’s sweet and tangy all at once. It’s not super salty. There’s zero high fructose corn syrup involved. And there’s molasses in there. Who doesn’t love a little bit of molasses?

I’d love to try this ketchup with these fries. Oh man.

And if you bottle this ketchup and give it as a holiday gift, everyone will think that you’re super fancy. I know I would.

Agave Nectar Ketchup
Recipe from The Kitchn

Ingredients:

• 1 28 ounce can of whole tomatoes
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1/2 cup agave nectar
• 1 tablespoon molasses
• 1/2 cup apple cider vinegar
• 1/2 teaspoon sea salt

Place the onion and oil in a large pan and cook the onions on medium heat until they soften a bit, around 8 minutes.

While the onions are cooking, pour the can of whole tomatoes into a blender and blend ‘em up

Grab your tomato paste, agave nectar, molasses, apple cider vinegar, sea salt

and blended tomatoes and pour it all into the pan.

Simmer over low-medium heat for about an hour, stirring occasionally. You’ll see the mixture start to thicken.

Remove from heat, allow to cool for about 10 minutes, then puree in batches in your food processor.

Place the ketchup in a container and let it cool for two hours before using.

From The Kitchn: will keep for up to 3 weeks if refrigerated in a well-sealed container.