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.
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
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.