HOW TO instructions for making delicious ketchup, from tomato passata, vinegar, maple syrup and spices. Perfect with burgers, fries and grilled meats. Simple, versatile, gluten-free and naturally sweetened.
Place a pot on the stove. Add tomato passata, maple syrup, white wine vinegar, apple cider vinegar, onion powder, garlic powder, salt, cinnamon, cloves and nutmeg. Heat while stirring and bring to a boil.
800 ml Tomatoes Passata, 150 ml maple syrup, 100 ml White wine vinegar, 80 ml Apple cider vinegar, 1 tbspn Onion powder, 1 tbspn Garlic powder, 1 tbspn Salt, ½ tbspn Cinnamon, ¼ tbspn Cloves, 1/8 tbspn Nutmeg
Simmer for 60 minutes, stirring once every 15 minutes.
I partially cover the pot and leave only a small slit open so that the steam can escape.
After the cooking time, check once to see if the ketchup has thickened well. Remove from heat, taste and season if necessary.
Pour into bottles while still hot and seal.
Keeps for about two weeks in an airtight container in the refrigerator. Properly canned in sterilized jars, sealed airtight can be kept for several months.