I am not the biggest fan of ketchup. Give me mayonnaise for my fries and I will be a happy girl. There are people around me putting ketchup on everything from pasta to their salads and my mind cannot get around that (if you are that person, keep doing what you are doing of course!). Most people seem to love ketchup and therefore I have been giving my tastebuds a lot of chances to like it, with no results. This, together with the fact that store-bought ketchup contains a lot of sugar, means that I quietly removed ketchup from my diet for the last few years.
Until I started blogging with Ellen that is. She is the kind of person that likes ketchup…weird! But because we both like to convince people that healthy food is delicious, we decided to develop our own ketchup. One that we both like, with real tomatoes and everything! We settled the first argument pretty quickly, because we both agreed that store-bought ketchup is way to sweet. So instead we used an apple! Add some tomatoes and flavouring ingredients and that is all there really is in this recipe! A clean homemade tomato ketchup that even I like to dip my fries in!
And because we need some good fries to dip that ketchup in, we included a quick recipe for parsnip fries that tastes especially good with the ketchup. Try to change up your potatoes for once and replace them with parsnips, you will not be disappointed! You can even make a mix of potatoes and parsnips for a little taste explosion in your mouth!
PS: these ketchup and fries taste especially good with our halloumi burger!
Homemade tomato ketchup
around 1 cup
100 gr cherry tomatoes
2 big tomatoes
1 apple
1 onion
1 garlic
2 tbsp apple cider vinegar
1 tsp allspice
1 tsp salt
1 tsp pepper
Cut the small tomatoes in half and the big ones in quarters and add to a pan. Peel the apple, cut in four pieces and cut out the core. Also peel the onion and garlic and cut into rough pieces, add everything including the rest of the ingredients to the pan and put on low heat with a lid. Cook for around 1 hour and stir regularly until everything is soft and boiled down. Blend in a blender or with a hand blender until smooth and add back to the pan. Now, cook the sauce until it has a consistency close to ketchup and add to a glass bottle or bowl. Be aware that the consistency will be firmer when it cools down, so make sure you don’t boil the ketchup for too long. Keep the ketchup in the fridge for up to 2 weeks.
Parsnip fries
for 2
2 parsnips
1 tbsp oil
Few sprigs of fresh dill
1 tsp red pepper flakes
Salt and pepper
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) Wash and cut the parsnips into fries. Add to a bowl with the rest of the ingredients and mix well with your hands. Bake the fries on a baking tray for around 20 minutes or until they are turning brown around the edges. Serve with the ketchup.
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