Homemade ketchup sauce with red wine vinegar, brown sugar, garlic, curry and coriander! Serve with plain rice.

Makes 4-¼ cups

12 oz. can tomato paste plus 2 cans water

2 t. onion powder

2 t. garlic powder

¼ t. red cayenne pepper

3 t. salt

freshly ground black pepper to taste

½ c. red wine vinegar

2 t. liquid smoke

2 t. ground coriander

2 t. extra virgin olive oil

1 T. mild curry powder

1 T. Worcestershire sauce

Combine all ingredients in large saucepan. Stir well with wire whisk, then cook at a soft boil, uncovered, for 15 minutes. This will create a thin sauce, which often I prefer, especially when making it to serve as a condiment with rice. If you want it thicker, then cook it longer till your desired thickness is achieved, keeping in mind that it will thicken a little more when it cools.

When done, cool to room temperature, pour into clean jars or plastic squeeze bottles. I use either ketchup or salad dressing bottles that have been washed and labels removed.

Notes: In the past whenever I made plain rice with the intention of eating it plain, I squeezed a little ketchup to the side of it. Placed a pat of margarine in the center, then sprinkled with freshly ground black pepper. I call it my snack rice.

Now I use this ketchup sauce in place of store bought ketchup. It’s thinner than regular ketchup and that’s how I like it. If you prefer a thicker sauce, simply soft boil it till it reaches your own personal preference of thickness.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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