Lose It! — November 01, 2017

food / your turn

‘Store-bought

ketchup

often

contains

lots of

added sugar,

whereas

mine has

the natural

sweetness of

tomatoes.

If you prefer,

add a small

amount of

honey or

sweetener.’

BIRGITTA HÖGLUND’S

LOW-CARB KETCHUP

MAKES 2½ CUPS

• 50g butter or extra-virgin
  olive oil


• 250g tomatoes, diced


• 5cm white piece of a leek,
  thinly sliced


• 100ml tomato purée


• 200ml water


• 2 tbsp balsamic vinegar


• 2 tsp chilli flakes


• 1 tsp Worcestershire sauce


• 1 tsp xylitol or low-carb
  sweetener of your choice


• 1 garlic clove, sliced


• ¼ organic vegetable stock
  cube


• ¼ tsp ground caraway seeds


• ¼ tsp ground cloves


• sea salt, to taste
  
  
  1. Heat a pan. Melt the butter
     in the pan, then add the diced
     tomato and sliced leek. Sauté
     until the ingredients are soft,
     then add the tomato purée.
  
  
  2. Add all the remaining
     ingredients. Bring the mixture to
     a boil, then reduce the heat and
     simmer on low for 30 minutes.
  
  
  3. Use an immersion blender
     to purée the ketchup in the pan,
     then let the mixture simmer
     gently for another 15 minutes.
  
  
  4. Taste the ketchup and
     decide if you need to
     increase the sourness
     (using the balsamic vinegar),
     sweetness or saltiness and
     adjust accordingly.
  
  
  5. Pour the finished ketchup
     into clean, sterilised jars. Put
     the lids on and let the jars cool.
  
  
  6. Store the ketchup in the
     fridge. It will stay fresh for a
     week. You can also store it in
     small jars in the freezer. Q
  
  
  
  

reader’s

RECIPE

STYLING: JUSTINE KIGGEN. PHOTOGRAPHS: LIZA VAN DEVENTER

Birgitta Höglund is the

author of Low Carb High Fat

Barbecue: 80 Healthy LCHF

Recipes for Summer Grilling,

Sauces, Salads, and Desserts.

Read the review on page 31.