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Front row at a fashion show? Just ate the best pasta ever? Tell the world right away! You can post anywhere, anytime from your phone whenever inspiration strikes.
Ingredients
1 onion finely diced
2 cloves of garlic minced
1.5 cups passata
2 tbsp tomato puree
4 tbsp ACV
3-4 tbsp xylitol (or more or less to taste)
1 tbsp coconut oil
Salt and pepper
Candi Killer Ketchup
Ingredients
1 onion finely diced
2 cloves of garlic minced
1.5 cups passata
2 tbsp tomato puree
4 tbsp ACV or coconut vinegar for a definite coconut taste
3-4 tbsp xylitol/coconut sugar for paleo (or more or less to taste)
1 tbsp coconut oil
Salt and pepper
Instructions
1. Heat the coconut oil in a large skillet
2. Sautee the onions for 8 minutes (add a dash of water or ACV if it is cooking too
rapidly)
3. Add the garlic and sautee for another 2 minutes
4. Sprinkle in the xylitol and combine
5. Add the vinegar and combine, you can add more later if you want a more acidic
vibe
6. Stir in the passata
7. Leave to simmer until it thickens (around 10-15 minutes) add a little water if it
thickens too quickly
8. Blend until you reach the desired consistency, I like it on the chunky side
9. Sterilise a jar by covering in hot water and boiling for 10 minutes for storage
10. Store in the fridge for up to 3 weeks
Serve with candida friendly swede/sweet potato fries for the perfect candida friendly treat, it's also perfect for the candida friendly fry up. Now you can eat ketchup with everything guilt free if you're like me and have a disgusting ketchup addiction!
