Ketchup is one of the most common condiments in the American kitchen. Though it is often partnered with non-vegan fare (think: burgers, dogs, nuggets, and wings), ketchup is inherently a healthy vegan food. Instead of risking added sugars and artificial ingredients in many store bought brands, set aside an hour to make your very own vegan ketchup.
We got this recipe from foodie Ingrid Hoffman, host of Simply Delicioso on Cooking Channel. The cooking expert also just partnered with top cookware and kitchen appliance manufacturer, T-fal, maker of the T-fal Actifry, one of our favorite healthy kitchen gadgets.
Yields 4 cups
1 tablespoon olive oil
1 medium onion, finely chopped
1 (28-oz) can tomato puree
1 tablespoon tomato paste
1/2 cup cider vinegar
1/4 cup packed dark brown sugar or sugar in the raw
3/4 teaspoon salt
Heat the oil in a medium saucepan over medium-high heat.
Add the onion and cook, stirring occasionally, until the onion is tender, about 8 minutes.
Add the remaining ingredients; bring to a boil.
Reduce the heat and simmer, uncovered, stirring often to prevent scorching, until the ketchup is thickened and the flavors are blended, about 1 hour.