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RECIPESSauces, Salsas, etc.Cold Sauces pg 2 >  Ketchup, Stovetop Ketchup


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The Complete Vegan Kitchen
A distinctly American condiment, ketchup doesn't have to come from the grocery store. Stovetop ketchup requires refrigeration and is best used within a week or two.  This recipe specifies canned tomatoes because they are already skinned and seeded.
Makes 3 cups.


    • 1 teaspoon oil
    • 1 medium onion, diced
    • 1 teaspoon minced garlic
    • 2 teaspoons salt
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • Pinch cloves
    • 1 28-ounce can diced tomatoes
    • 1/2 cup apple cider vinegar
    • 1/2 cup sugar


Heat the oil in a small saucepan over medium heat. Saute the onion, garlic, salt, and spices for 8 minutes or until the onion is very soft. Add the remaining ingredients. Turn the heat to medium-high and bring the mixture to a boil. Lower the heat to medium-low and simmer for 15 minutes. Let the mixture cool, and then puree it.

Adjust the seasoning with salt, sugar, or vinegar and the consistency with water.

Add one-quarter to one-half of a single canned chipotle chili just before pureeing.

Add 2 teaspoons of curry powder to the spice mixture. Mango Ketchup: Replace all or some of the tomatoes with fresh mangoes or mango puree.


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