Fermented Red Sauce (Nightshade-Free Ketchup)

Since my diagnosis with Hashimoto’s I’ve had to avoid a lot of things I love. I can’t say ketchup is up there at the top but I do like it once in a while with truffle salted sweet potato fries. As nightshades are no longer on the menu ketchup is out. Which would be no great loss but for those fries! I did a bit of fiddling with my fermented tomato sauce recipe and came up with this. I think you’ll like it. There are some options… and yes. I went for the truffle salt in this ferment and it is truly delish. But let me know what you think!

Ingredients:

• 1-2 beetroot (about 1 cup chopped)
• 1 Small or 1/2 Medium Organic Onion
• 1 small green apple
• 1 Tbsp unsulphured raisins or 1 fresh plum or 1 rip fig (I used a fig)
• 3 Garlic Cloves or 2 tsp granulated garlic
• 1/2 cup fermented onion brine
• 1/4 cup Raw Apple Cider Vinegar
• 1/8 cup pure maple syrup, raw honey or ¼ cup date paste (I used date paste)
• 1/2 cup balsamic vinegar
• 2 1/2 tsp pink salt or truffle salt
• 1/2 tsp organic allspice
• 1/2 tsp organic cloves
• 1 tsp black pepper

Method:

1. Dice the beetroot and roast in the oven at 350°F for 30 minutes.
2. Sanitize your jar & lid in the oven at 180°F for five minutes.
3. Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. Leave for 2-4 days on the counter to ferment.

Fermented Red Sauce (Nightshade Free Ketchup)

Since my diagnosis with Hashimoto’s I’ve had to avoid a lot of things I love. I can’t say ketchup is up there at the top but I do like it once in a while with truffle salted sweet potato fries. As nightshades are no longer on the menu ketchup is out. Which would be no great loss but for those fries! I did a bit of fiddling with my fermented tomato sauce recipe and came up with this. I think you’ll like it. There are some options… and yes. I went for the truffle salt in this ferment and it is truly delish. But let me know what you think!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Course Side Dish

Cuisine American, Australian, British, European

Equipment

• Cast Iron Pan
• High Powered blender
• Glass Jar with swingtop lid

Ingredients

  

• 1-2 beetroot about 1 cup chopped
• 1 Small or 1/2 Medium Organic Onion
• 1 small green apple
• 1 Tbsp unsulphured raisins or 1 fresh plum or 1 rip fig I used a fig
• 3 Garlic Cloves or 2 tsp granulated garlic
• 1/2 cup fermented onion brine
• 1/4 cup Raw Apple Cider Vinegar
• 1/8 cup pure maple syrup raw honey or ¼ cup date paste (I used date paste)
• 1/2 cup balsamic vinegar
• 2 1/2 tsp pink salt or truffle salt
• 1/2 tsp organic allspice
• 1/2 tsp organic cloves
• 1 tsp black pepper

Instructions

 

• Dice the beetroot and roast in the oven at 350°F for 30 minutes.
• Sanitize your jar & lid in the oven at 180°F for five minutes.
• Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. Leave for 2-4 days on the counter to ferment.

Keyword beetroot, beets, ketchup, nightshade-free

Tried this recipe?Let us know how it was!