Homemade “loso” ketchup is my latest experiment in low sodium condiments. I’m grateful to Stacy for leading me to Joshua Bousel’s recipe as a starting point. In fact, I had printed out Joshua’s post on Serious Eats, only to immediately misplace it. Stacy was kind enough to forward the recipe a second time. Thanks, Stacy!
I used, of course, no-sodium tomato sauce, paste and diced tomatoes, available in my local supermarket. Playing with spices was the fun part and I learned to cut back on the cumin and amp up the flavor with fresh ginger.
How did it taste? Well, like ketchup, only spicier than traditional (and super salty) Heinz, more like organic brands I sampled that also contained too much salt. I’m quite OK with my “loso” version of America’s most popular condiment.
Yields 2 cups
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, peeled and finely chopped
- 1 14.5 oz. can no-sodium organic tomato sauce
- 1 14.5 oz. can no-sodium organic chopped tomatoes
- 3 tablespoons no-sodium organic tomato paste
- 1/2 cup dark brown sugar, lightly packed
- 1/4 cup organic apple cider vinegar
- 1/2 teaspoon dry mustard, such as Colman’s
- 1/4 teaspoon cumin
- pinch of ground cloves
- pinch of cayenne
- 1 teaspoon fresh ginger root, peeled and finely chopped
1. Heat the oil in a medium-sizes saucepan. Add the onion and cook until limp, about five minutes. Add the garlic and cook for one minute.
2. Add all the remaining ingredients and stir to combine. Bring the mixture to a boil, then lower heat to low. Cook, stirring occasionally, until ketchup has thickened and reduced to desired consistency, at least one hour.
3. Use a standing blender or immersion blender to puree mixture.
4. Using the back of a large spoon, push the ketchup through a fine sieve. TIP: save chunky sauce to use in place of tomato sauce.
5. Store ketchup in fridge up to 4 weeks.