Shopping for Passover has always been expensive but many have noticed further increasing prices this year, making products you might usually buy without a second thought a little more costly and a little more out of reach. While it’s easy to say ‘it’s only a week!’, when certain foods are limited, if you have particular eaters at home who like or need their condiments, Pesach can become more stressful and even more difficult to navigate.
To this end you may have already seen our Passover Mayonnaise recipe. Our friends over at The US and KLBD got in touch to chat about what we could do to make things a little more accessible and we created a quick and easy 5 minute Passover mayo that lasts for up to 3 days in the fridge.
But lots of people asked for a recipe for Passover Ketchup too. Generally harder to find at Pesach and expensive, this year (2022) Heinz Ketchup also contains kitniyot, making it inaccessible for many. Luckily, Ta’am founder Rebbetzin Ilana Epstein got to work pretty quickly and rustled up this brilliantly easy and very tasty Passover friendly ketchup recipe.
Makes 1 cup:
10 minutes active time
30 minutes resting time
Ingredients
170g (6 ounces) tomato paste
80ml-120ml (1/3 to 1/2 cup) apple cider vinegar (to taste)
6 tablespoons granulated sugar
60ml (1/4 cup) water
1 teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika (or regular paprika)
*Tips and tricks: this recipe can easily be doubled, but make sure no matter how much you are making opt for a big pot because the mixture will splatter everywhere!
*Vinegar, start at 1/3 cup and then taste and add to your liking. Some might find going straight in at 1/2cup a little sharp.
Method
- Whisk all the ingredients together in a large saucepan.
- Bring to a gentle boil over medium heat, stirring and scraping often.
- Cook the mixture until it has thickened and reduced to 1 cup, about 10 minutes.
- Strain ketchup through a fine mesh sieve set over a bowl, pressing the solids to extract as much ketchup as possible.
- Discard solids, let cool to room temperature. 6. Store in an airtight container in the fridge for up to a week.
