This Pesach ketchup is a key ingredient in the Miriam’s General Tso Chicken from her new book Real Life Pesach Cooking.
If you use bottled ketchup, go ahead and take advantage of the convenience. If you don’t, however, this is a fabulous solution!
Miriam says, “This ketchup recipe was originally created by my friend and editor, Chanie Nayman, who’s quite the pro at from-scratch Pesach cooking. She graciously shared the recipe with us.”
Homemade Pesach Ketchup
Servings: 2 cups about
Ingredients
- 4 whole plum tomatoes, cored
- 1 tsp kosher salt
- 1 small onion, finely chopped
- 5 tbsp brown sugar OR sugar
- ¼ cup lemon juice
- 1 tsp garlic powder OR 1 frozen garlic cube
Instructions
- Combine all ingredients in a small pot. Cover; bring to a boil.
- Uncover, reduce heat, and simmer for 2 hours.
- Blend mixture well, until fully smooth. Store in an airtight container in the fridge until ready to use.
Notes
Tomato peels will slip off easily after cooking for about 1 hour, if you prefer to remove them.
are you supposed to remove the seeds when coring the tomatoes?