Ok so the colour of this ketchup is not bright red like we are used to seeing in the shops.  This ketchup is made from my own home grown and sun-dried heirloom cherry tomatoes and it is power packed with taste and no doubt goodness.  No pumpkin puree in site… 😛

The recipe is based on a Jenny Ross recipe but I have actually deviated from the original recipe quite a bit.

Ingredients:

2 cups sun-dried tomatoes

1/3 cup extra-virgin olive oil

1/2 cup water

1 Tbsp. raw honey

1 Tsp. sea salt

1/4 cup lemon juice

Method:

Blend all ingredient until they make a nice thick paste / sauce.

Use as required or store in the fridge for up to 14 days.

I’ve used this on vegetable burgers, as a side sauce for chips or as a salsa with crackers.

Ally x