A few years back, I was craving BBQ ribs, but didn’t have any ketchup on hand. I did, however have fresh tomatoes from a community garden we’d joined that year. I played a bit and came up with a great tomato ketchup recipe. Then I discovered my need to avoid nightshades, so tomatoes were off my plate. After some success with a marinara sauce that used cranberries and beets instead of tomatoes, I thought I’d give ketchup another try.
My kids all pronounced it, “Yum!” and my daughter proclaimed, “It tastes just like real ketchup.” My husband and I can’t quite agree with the latter (beets and cranberries just won’t taste like tomatoes), but the yum was unanimous.
- Combine all ingredients in a small saucepan
- Bring to a boil, reduce heat and allow to simmer uncovered, stirring occasionally, until beets are soft, about 90 min
- Remove from heat and blend until smooth