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Bell Pepper Tomato Ketchup

We got rid of all of our store bought ketchup because of all of the refined sugar that it contains. This recipe makes a delicious ketchup that is much more healthy. This ketchup is also gluten free, refined sugar free, and vegan.

4 tbsp. olive oil
3 cloves garlic, minced
1 sweet yellow onion, diced
1 stalk celery, chopped
10 mini sweet bell peppers, or one yellow or red bell pepper, finely chopped
1 can diced tomatoes
1 small can tomato paste
1 tsp. coriander
1 tsp. pumpkin pie spice
½ tsp. cayenne pepper (this can be left out for a non-spicy version)
2 tsp. salt
1 tsp. black pepper
1 tsp. basil
¼ c. agave nectar
2 c. water
1 c. apple cider vinegar

In a large saucepan sauté the garlic, onion, celery, and peppers in the olive oil, over medium heat, for five minutes, stirring often. Add the tomatoes, all of the spices and the agave, and one cup of the water. Reduce the heat to low and continue cooking the mixture for fifteen more minutes, stirring often. Remove the mixture from the heat and add the rest of the water and the vinegar. Allow the mixture to cool for thirty minutes before carefully transferring it to the blender or food processor. If the ketchup is not adequately cooled when you blendit, it will expand and blow the top off of the blender and make a big mess, so make sure that it has cooled down before processing. Blend the ketchup well, until it is smooth. It can also be run through a fine sieve after it is blended, but I did not find that necessary. Allow the ketchup to cool completely before storing it in the fridge in glass jars. Enjoy!


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