Susan Tucker, a NYC based nutritionist and chef, created this recipe for a gut-friendly, low FODMAP event we co-hosted in NYC.
She served it alongside marinated tofu and vegetable skewers but it goes well with a variety of dishes.
1 1/2 cups tomato puree
1 Tbsp brown rice syrup
3 Tbsp tamari
1/4 tsp cinnamon
1/2 tsp smoked paprika
1/4 tsp allspice
1/8 tsp chipotle chili powder (-/+ for desired heat)
3 twists of a black pepper mill
1 tsp lime juice
Place tomato puree, brown rice syrup, tamari, cinnamon, smoked paprika, allspice, chipotle chili powder and black pepper in a medium pot. Mix together well. Cook on medium heat. As the heat increases and the mixture begins to get bubbly and spurt, turn down the heat. Keep the mixture on a steady simmer and cook for about 35 - 40 minutes until thick. If it’s sputtering, loosely cover the pot. Add lime juice towards the end and stir in.
When the mixture is thick like ketchup, remove from the stove. Set aside to cool. The ketchup will keep in the fridge for several days.
Yields one cup of ketchup.
PHOTO / RECIPE: Courtesy of Susan Tucker, Green Beat Life