Yellow Tomato Raw Ketchup

We have been talking about making raw ketchup for weeks now. Originally we planned on making it to go with the jicama fries But they were so good on their own that we voted against it. I on the other hand, did eat some of them with ketchup, but I cheated and used store bought. After making this, I don’t think I’ll ever go back.

I always planned on using tomatoes from our garden. While Marie planted a variety, hers are just starting to get a little color. My yellow cherry tomatoes blew up pretty quick and I can’t eat them fast enough. That convinced me to use them in this ketchup recipe. I figured what the hell, if you got em’, make em’.

Yellow tomatoes and peppers might be a bit of a specialty item where you normally shop. Marie has made this ketchup in the past with red tomatoes and peppers and it tastes even closer to what you grew up with. This recipe on the other hand is not as acidic, even with the addition of the vinegar. I made the sun dried tomatoes in the dehydrator first using the same variety yellow tomatoes. Again, you can use any tomato you like, go ahead, experiment. Try brandywines with black bell peppers, or a pineapple tomato with an orange bell. Go crazy and let us know, we would love to hear from you and see your pics too.

RAW VEGAN RECIPE: Yellow Tomato Raw Ketchup

1/4 cup sun dried tomatoes (if you buy them, soak them first)

1/2 cup fresh tomato

1/4 cup chopped red bell pepper

1 Tbsp. chopped dates, soaked 1.2 hour

1 Tbsp. apple cider vinegar

1/2 tsp. salt

1 clove garlic

Place all ingredients in a blender and process until smooth.

“Sun dried” Tomatoes

Place whole cherry tomatoes in a bowl and coat with olive oil. Place on silicone sheet in dehydrator at 115 degrees for 10-12 hours (they should be shriveled and soft).