Wednesday, September 25, 2013

Allium-Free Almost-Ketchup

One of the things I missed most about coming back to America Allium-Free was KETCHUP. I'm the kind of person for whom fries are merely a vessel to convey the luscious red elixir, for whom those eight packets of extra ketchup WILL be completely consumed, down to the last drop. I'm surprised I've never drunk it straight from the bottle (don't tempt me, I might actually do it.)

Luckily one of the aunties I know who's been Buddhist forever knows a secret place that has allium-free ketchup, but it's not as good as the Kagome brand I loved in Taiwan.

Also, I forgot them when I moved T_T

So I've been in a ketchup dry spell for a while.

Then I got clever. Turn out people make their own ketchup all the time! Well, maybe not all the time, but enough for me to find a good number of recipes on the internet, decide it was too complicated, and unabashedly cheat my way through it.

This substitute isn't precisely like its onion-and-garlic-filled cousin, but it's good enough for me.

I'm off to drown my fried tofu in red.

After taking this picture I generously painted the entire piece red and devoured it in three bites. Adding more ketchup after each bite, because there's more surface area to cover after every subtraction.  The spinach and corn is just there for show.  They weren't even considered until after I'd run out of my usual ketchup-dousables.



Allium-Free Ketchup
The Cheater Version

1 tin tomato sauce
Sugar or other sweetener to taste
Spices of choice (I didn't use any, but I think some anise and celery seed wouldn't be amiss)

Combine.
Om nom nom.