Pass the Ketchup, hold the Sugar

 

Rye bread, krout, Emmentaler Swiss cheese, pastrami, and 1,000 Island dressing. Is there a better sandwich on the planet? Today there was not, but a few changes needed to be made to this classic. First pastrami doesn’t fit into my plant-based diet, substitution: smoky tempeh slices. Second 1,000 Island dressing is just too sweet for me these days. Solution: make a batch of Spicy 1,000 Island Dressing.

Spicy 1,000 Island Dressing
1 part mayonnaise (I prefer a vegan canola mayo)
1/2 part homemade ketchup (recipe follows)
1/4 part dill relish or finely chopped dill pickle
1/4 part finely chopped onion
2 Tbs sugar (if needed)
1 tsp smoked paprika

Combine, taste, adjust, refrigerate, enjoy. You can also adjust the flavor by adding lemon juice, cayenne, or sweet relish.

When I committed to reading food labels I was disgusted to see just how much sugar is in ketchup, no wonder it just tasted like ‘sweetness’ without any distinction. Originally ketchup was made from fish sauce and didn’t even contain tomatoes! But I didn’t want to give it up completely. There are somethings that just ‘need’ ketchup. So, I starting making my own. And yes, it does have some sugar, but it’s not just a sugar sauce in disguise. I make this in a large batch and freeze it in small jars. Sometimes I add finely chopped rosemary and freshly ground black pepper.

Classic Ketchup
26.5 oz tomatoes – strained/crushed/chopped
6 oz tomato paste
1/4 cup minced onion
3-6 minced garlic cloves
2 tbsp extra virgin olive oil
1 tbsp hot chili powder
1 tbsp smoked paprika
1/2 tsp ground allspice
1 tsp freshly ground white pepper
1/4 cup brown sugar
1/2 cup cider vinegar – divided
Sauté the onion and garlic in the olive oil until softened. Add the tomato products and spices, cook while stirring for a few minutes. Add the brown sugar and half of the cider vinegar. Stir well, cover and let the mixture simmer for a few minutes. Transfer to a blender after it cools slightly and blend to your desired consistency, adding the remaining vinegar if needed. Store it in airtight containers in the refrigerator or freeze it.

Release YOU Bon Vivant and Savor Your Life!

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