Sweet Salty Spicy

healthy... the tasty way

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • My kitchen
    • My vegan Pantry
    • Kitchen tools
    • How-to
    • DIY projects
    • Product reviews
    • Disclaimer
  • Beverages
    • Smoothies/Juices
    • Tea/Coffee/Hot Cocoa
    • Plant-based milks
    • Alcohol
  • Breakfast
    • Breads/Muffins/Bars
    • Granolas
    • Oats/Grains
    • Pancakes/Waffles/Etc
    • Sweet rolls
  • Entrées
    • Beans/Legumes
    • Chilis/Stews/Soups
    • Grain-based
    • Pasta/Noodles
    • Rolls/Pies/Tarts
    • Sandwiches/Burgers
    • Stir-frys
    • Tofu/Tempeh
  • Sides
    • Appetizers
    • Dips
    • Condiments
    • Grains
    • Salads
    • Soups
    • Vegetables
  • Desserts
    • Cakes/Cupcakes
    • Cookies/Squares
    • Pies/Tarts/Crisps
    • Chocolate
  • Snacks
  • Dietary needs
    • Gluten-free
    • Nut free
    • Oil free
    • Soy free
    • Raw
    • Low salicylate
    • The Eczema Diet
  • Holidays
    • Birthdays
    • Valentine’s Day
    • Easter
    • Halloween
    • Thanksgiving
    • Christmas
    • Homemade gifts

March 14, 2019 by: Charlie Rioux

No-Tomato Ketchup

Whether you are avoiding salicylates, amines, glutamates and/or nightshades, tomatoes are out of your diet. Because of the many different food chemicals in tomatoes, they are also considered part of the “Itchy Dozen” for eczema. Avoiding them can be difficult as tomatoes are the base of so many of a regular diet’s staples, including pasta sauce, pizza sauce… and ketchup!

People on a low salicylate, amine and glutamate diet often find that they have few choices for flavourings and condiments. Although ketchup is usually tomato-based, it is possible to make one without tomatoes. Many recipes are already available, but most still use salicylate-containing fruits and vegetables, as well as spices. Low salicylate options often include canned pears and highly refined sugars, which is not an option for everyone.

This ketchup recipe uses only low salicylate, amine and glutamate ingredients. It uses fresh fruits and vegetables (no cans), and maple syrup as a sweetener. A tart flavour is obtained through pure ascorbic acid powder, a form of vitamin C (look for it in the supplement section of your grocery store, pharmacy or health food store). It is not bright red like store-bought tomato ketchup, but thanks to red cabbage, it still has a lovely dark red color. You’ll be surprised how close it is to regular tomato ketchup!


No-Tomato Ketchup

Print recipe

Yields 2 1/2 cups
Vegan, soy-free, nut-free, oil-free, gluten-free, low salicylate, The Eczema Diet-friendly

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

  • 2 pears, peeled and chopped
  • 6 cloves garlic, peeled and minced or pressed
  • 1 small-medium leek, white and light green part only, chopped
  • 2 stalks celery, chopped
  • 2 cups finely chopped red cabbage
  • 1 cup maple syrup
  • 2 tsp sea salt
  • 1 1/2 to 2 tsp ascorbic acid (pure powder, no additives)

Directions:

  1. Put pears, garlic, leek, celery, cabbage and maple syrup in a medium pot over medium-high heat.
  2. Bring to boil. Reduce heat to medium-low and let cook (it should remain a slow boil) uncovered for 20 minutes. Stir occasionally.
  3. Remove from heat and let stand 10 minutes.
  4. Put in a blender, add salt and ascorbic acid (start with 1 1/2 tsp and adjust to taste), and process until smooth.
  5. Refrigerate.

Adapted from Fedup



Savory Split Pea Soup
Quick & Easy Vegan French Toast

Comments

  1. Karen says

    July 8, 2019 at 10:48 PM

    Fantastic! I can’t wait to try it!
    I’m wondering what you might suggest for a histamine/mold/salicylate sensitive person in modifying this for say – pizza sauce! Or pasta sauce…

    Reply
    • Charlie says

      August 13, 2019 at 10:06 AM

      Hey Karen! Although tomato based, pasta sauce has a very different flavor profile than ketchup, so I expect several modifications would be needed. It would definitely need less sweetener. I do want to make a pasta sauce and will work on that recipe 🙂

      Reply
      • Chris Loving says

        November 5, 2020 at 6:50 PM

        Any luck with that recipe?

        Reply
        • Charlie Rioux says

          November 13, 2020 at 6:44 PM

          Hi Chris! I haven’t made a low salicylate pasta sauce yet. However if you can have some moderate salicylates, but not tomatoes, I did like this one: https://detoxinista.com/tomato-less-marinara-sauce-nightshade-free-aip-friendly/

          Otherwise, although not marinara style, there are several low salicylate pasta sauce options in this list of recipes (both in the “pasta” section and the “sauce” section): http://sweetsaltyspicy.net/the-eczema-diet-friendly-recipes/

          Reply
  2. Debbie says

    April 4, 2022 at 8:48 PM

    What is the refrigerated shelf life of this recipe?

    Reply
    • Charlie says

      April 4, 2022 at 9:18 PM

      Hi Debbie,
      I have kept this in the fridge for up to 7 days with no problems. It may keep slightly longer but I have not done so.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to my blog! I am Charlie, and this is my recipe blog where I share my love for making delicious meals and treats. All my recipes are vegetarian and the majority are vegan.

Advertisement

latest pins

Instagram

No images found!
Try some other hashtag or username
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Disclaimer
  • Privacy Policy
  • Terms of Service

Copyright Sweet Salty Spicy - Charlie Rioux © 2010–2019

This site uses cookies: Find out more.