As everyone knows, Ketchup is loaded with sugar. It also gets slathered onto everything- I still remember my parents’ (rightful) frustration when Little Me demanded ketchup to go with pesto pasta, or even on a slice of buttered bread, let alone the usual dishes such as fish and chips.
I wanted to make a healthier alternative which allows people to have it in larger quantities without feeling consuming all the sugar and additives.
Although this would not be mistaken for ketchup by any ketchup fans, taste buds adjust quite quickly, and the carrots, onion and balsamic vinegar sweeten this sauce naturally.
This sauce is also full of nutrients, and the absence of sugar and sweeteners allows it to be enjoyed without any guilt. Try serving this with my Smoky Sweet Potato wedges, or sausages and mash (ideally cauliflower!)
1 onion, chopped
2 garlic cloves, chopped
1tbsp balsamic vinegar
1 carrot, grated
1tsp tomato purée
1 x 400g tin tomatoes
1tsp dried herbs (herbes de Provence)
Salt and pepper, to taste
1.) Melt the butter over a low heat in a saucepan and add the onion and garlic. Sauté for about 5 minutes until soft and clear but not browned.
2.) Add the tomato sauce, tomato purée, balsamic vinegar, herbs and water. Season with salt and pepper.
3.) Bring to the boil, add the carrots and reduce the heat. Simmer for 20 minutes until thickened.
4.) Leave to cool and then transfer the sauce to a blender and blend until smooth. Pour it into a sterilised jar and store in the fridge until ready to serve.