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!

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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

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