{"id":902,"date":"2009-05-15T17:26:02","date_gmt":"2009-05-15T05:26:02","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=902"},"modified":"2021-05-18T09:42:55","modified_gmt":"2021-05-17T21:42:55","slug":"tomato-ketchup-sauce","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/tomato-ketchup-sauce\/","title":{"rendered":"Tomato ketchup sauce"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">This is based on the Ketchup recipe from Nourishing Traditions, reduced to a smaller serving and with alternative sweeteners.<\/p>\n<ul>\n<li style=\"text-align: left;\">280ml (1 \u00bc cups) tomato paste, preferably organic, with no added salt or other additives<\/li>\n<li style=\"text-align: left;\">20ml (4 tsp) whey<\/li>\n<li style=\"text-align: left;\">5ml (1 tsp) fine sea salt<\/li>\n<li style=\"text-align: left;\">40ml (8 tsp) maple syrup or rapadura or other dehydrated cane juice<\/li>\n<li style=\"text-align: left;\">pinch of cayenne pepper<\/li>\n<li style=\"text-align: left;\">40ml (8 tsp) fish sauce<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Mix together well. Put into a jar, leaving about an inch of space at the top of the jar. Leave out at room temperature for 2 days, then store in the fridge. As it\u2019s lacto-fermented, it will keep for much longer than plain tomato paste.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Use with fish and chips, sausages, meat patties or anywhere else you\u2019d normally use a ketchup-style tomato sauce.<\/p>\n<p style=\"text-align: left;\" align=\"center\"><strong>Variation:<\/strong><\/p>\n<p style=\"text-align: left;\" align=\"center\">The original recipe also includes 1 clove minced garlic, but I left that out, as I was aiming for a flavour similar to \u201cWatties\u201d tomato sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is based on the Ketchup recipe from Nourishing Traditions, reduced to a smaller serving and with alternative sweeteners. 280ml (1 \u00bc cups) tomato paste, preferably organic, with no added salt or other additives 20ml (4 tsp) whey 5ml (1 tsp) fine sea salt 40ml (8 tsp) maple syrup or rapadura or other dehydrated cane juice pinch of cayenne pepper 40ml (8 tsp) fish sauce Mix together well. Put into a jar, leaving about an [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,7,5,17],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/902"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=902"}],"version-history":[{"count":2,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/902\/revisions"}],"predecessor-version":[{"id":1561,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/902\/revisions\/1561"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=902"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}