Low Histamine Nomato Ketchup-Updated

1 cup Carrots sliced, canned (about 3/4 of a 14.5 oz can)

⅔ cup Red beets sliced, canned (about 2/3 of a 14.5 oz can)

⅓ cup White onion, diced

½ cup White distilled vinegar*

⅔ cup Water

½ cup Honey

1 tsp Salt

¼ tsp Garlic powder

¼ tsp Onion powder

⅛ tsp Cloves

Histamine Level: 1

Rated a 1 due to canned veggies and garlic powder

For level 0 use fresh veggies (about 3 medium size beets & 2-3 large carrots) and boil until tender, then puree.

Omit garlic if not well tolerated

Vinegar can be reduced to 1/4c. Just add a 1/4c more of water as well. The taste won't be as similar to regular ketchup, but is still reminiscent of it.

*vinegar is a controversial ingredient. The SIGHI list has it rated a level 0, but they recommend using it sparingly. As always, use your own best judgment.

Drain the canned carrots and beets.

In a high speed blender combine all ingredients. Blend until pureed. If it's too thick, add 1 Tb of water.
(Depending on your blender, the puree will be fine and smooth or a little chunky. The Vitamix made it fine and smooth, the Ninja blender made it chunky).

Pour puree into a medium sauce pan, cover, and bring to a boil over medium heat. Uncover and reduce to a simmer for 20 min, stirring occasionally.

When the ketchup is done, let it cool for 10-15 minutes, then store 1-2 servings in a small airtight container in the fridge. Freeze the rest in tiny containers or an ice cube tray.

Keeps for 1 week in the fridge, but for lowest histamine levels, use within 1-2 days.

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Low Histamine Nomato Ketchup-Updated