Paleo Ketchup

Posted by: Nicky

So I picked up a rotisserie chicken from Wegmans for dinner, and I started to crave ketchup to go with it.

I remember a while back reading one of my Grandma’s books about cooking during the Great Depression, “Clara’s Kitchen.” The book was written by Clara Cannucciari and her grandson, Christopher. It’s a great read, and many of the recipes incidentally happen to be paleo (Clara happened to be in her 90’s when the book was written by the way). I thought “if an Italian grandmother makes this, it must be good.” So I tried it. And it was goooood. And it took me less than 5 minutes to make. Check out the book if you get a chance.

There is some vinegar in this recipe, but it’s better than high fructose corn syrup. I imagine you could  try to substitute lemon juice for the vinegar, but I haven’t tried it yet. It tastes good even without the salt.

Here’s the recipe I followed from the book:

6 ounces tomato paste (homemade or canned)

1/4 cup water

1 clove garlic, pressed

2 tablespoons vinegar

1/2 teaspoon salt

Mix together tomato paste, water, garlic, vinegar and salt and put in a sterilized jar. It makes about a cup. Keep refrigerated.

Enjoy!