Maybe it’s the fact that it’s Superbowl season, or maybe it’s that I’m just a FRENCH FRY addict, but I’ve been craving a nice ketchup recently.
I whipped this one up in ~record time~ to prep for some EPIC hash browns that I knew I’d be craving the next morning. To my (great) sadness, those hash browns did NOT end up working out. Whoops… I guess my morning brain is incapable of cooking potatoes. Don’t worry too much though, I got my potato fix with some fries at lunch 😉
Whether you enjoy this ketchup on a veggie burger, with fries, or on some good ol’ hashed browns, you’re sure to enjoy the fact that it’s naturally-sweetened, perfectly balanced, and super ready in under 10 minutes! 🙂
If you’re looking for another condiment recipe to try out, check out my Vegan Tzatziki Dip!
Finally, If you end up making this I’d love to see your recreations or hear how it went in the comments below! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share
(loosely adapted from this recipe)
- 12 oz tomato paste (2 small cans for me)
- 1/2 cup white vinegar
- 1/2 cup water plus more to thin, if desired
- 1/3 cup coconut sugar *
- 2 tsp onion powder
- 1 tsp salt
Place all ingredients in a medium sized saucepan with heat set to medium/low. Stir until well combined (You can use a whisk for this if it's easier, but I didn't because I didn't want an extra dish to wash).
Stir until there are no lumps and water starts to evaporate. Keep mixture on heat until ketchup has reached desired consistency.
Let cool before transferring to storage container. Store in an airtight container in the refrigerator for no more than 2 weeks. Enjoy!
*Can sub equal amount xylitol, cane sugar, or other granulated sweetener of choice