Photo Credit Here
This recipe comes from Allison Day’s amazing book Whole Bowls. I omitted the small amount of sweetener, because we don’t need it!
2 oz of this ketchup counts as a condiment (just like marinara sauce)
- 1 28 oz can of tomatoes, including liquid
- 5.5 oz can of tomato paste
- 1 onion, diced
- 1/4 cup white vinegar
- 2 tsp sea salt
- 1/4 tsp ground cloves (very important to the flavor!)
- Ground pepper to taste
Simmer all ingredients in a small pot for 20 min, until onions are tender. Puree in a blender or food processor until smooth. Keep in the fridge for up to a month, or freeze for up to 2 months in 1-cup sized portions.