It’s a medley of root vegetables and seasonings. Containing no soy, dairy, wheat, gluten, nuts, and of course no nightshades (tomatoes)!
This sauce has all of the appetizing tastes of normal Ketchup without the trouble of nightshades. Make this AIP tomato-less Ketchup recipe for your next picnic!
Lots of people can’t stand the idea of consuming hamburgers or fries without Ketchup. But, they may really feel forced to select in between their preferences as well as following their autoimmune diet regimen.
Where there’s a will, there’s away. Producing a ketchup choice for the AIP diet was at the top of my to-do list entering into the summer season.
Replicating Ketchup Without Tomatoes
I started with a mix of carrot and beet. I caramelized them to soften as well as draw out some sweet taste, as the earthiness of beetroots stumbles upon as bitter to some people.
I did want to include some sweetness to make this replica spice more carefully resemble what you’re made use of. If you’ve scoped out a Ketchup label, you know that the majority of brand names have a ridiculous quantity of corn syrup and/or sugar. I’m not most likely to add that to my recipe.
I opted for agave to include sweetness without the swelling that sugar can create. Apple Cider Vinegar completes the active ingredient checklist, adding some of that signature tanginess. You can opt to use a different Vinegar, but Apple Cider Vinegar plays well off the sweetness of the Agave as well as carmelizing the sauce.
What to Offer With Tomato-Less Ketchup?
Certainly, this Ketchup is not something you’d eat on its own. It’s designed for hamburgers, or perhaps even a nice AIP meatloaf.
NoMato Sauce (AIP Ketchup)
- 1 Cup Carrots
- 2/3 Cup Beets if you dont like beets you can use more carrots instead
- 1/2 Cup Yellow Onion, Diced you can use red onion, it will make the end sauce darker
- 2/3 Cup Water
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Agave or Sweetener of choice like maple syrup
- 1 Tsp Salt
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1/8 Tsp Clove
- 1/8 Tsp Allspice
- If using produce bring the water to a boil and add in the beets, carrots and Onion
- Boil for 10-15 Min, Until Tender
- If using canned veggies skip the boiling process
- Using a Blender add together all the ingredients except the veggies. tHis would include the following: (Apple Cider Vinegar, Agave Nectar, Garlic Powder, Onion Powder, Salt, Clove, and Allspice.
- Blend everything until smooth
- Next if using boiled veggies, strain them and add to the blender/
- If using canned veggies simply add the beets and carrots to the blender. And the un-cooked onions.
- Now Blend into a smooth suace and enjoy!
- Additionally if using canned veggies you can simmer the sauce once blended to cook the onion into the sauce. Otherwise when it refridgerates some water will seperate this because we did no t boil the onion when using the canned veggies. If youiused boiled veggies then diregaurd this part.