Sugar-Free Tomato Ketchup

Instructions

1. 1

   Cook the Tomato Base (30 minutes)

   • Wash and roughly chop the tomatoes. Add them to a large, heavy-bottomed pot along with the chopped onion and peeled garlic cloves.
   • Create a spice sachet by tying the whole cloves, cinnamon stick, and black peppercorns in a small piece of muslin cloth or a tea infuser. Add the sachet to the pot.
   • Pour in 1/4 cup of water to prevent the mixture from sticking.
   • Bring the mixture to a simmer over medium heat. Once simmering, cover the pot, reduce heat to low, and cook for 25-30 minutes until the tomatoes and onions are completely soft and pulpy.
2. 2

   Blend and Strain for Smoothness (15 minutes)

   • Remove the pot from the heat and carefully take out and discard the spice sachet. Let the tomato mixture cool for 10-15 minutes for safer handling.
   • Transfer the cooled mixture to a high-speed blender and blend until it is perfectly smooth. Alternatively, use an immersion blender directly in the pot.
   • Place a fine-mesh sieve over a clean pot. Pour the blended puree through the sieve in batches.
   • Use the back of a spoon or a spatula to press the pulp through, extracting all the liquid and leaving behind seeds and skins. Discard the solids left in the sieve for the smoothest texture.