We defy you to read a copy of the Inspired Vegan and not get hungry. All of the recipes are distinct, but relatively easy to make. This recipe caught our eye because it is such an unexpected marrying of flavors. Tangy tomatoes and red wine vinegar are paired with sweet plums and agave nectar. It is rounded out with red onions and lemon juice. A smattering of sea salt tops off this dish for a wonderful medley of some of nature’s best offerings. We hope you enjoy it!
Vegan, Gluten-Free Plum-Tomato Ketchup
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- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 teaspoon paprika
- 2 garlic cloves, minced
- 1 cup chopped canned tomatoes
- 1/2 teaspoon agave nectar
- 1 tablespoon red wine vinegar
- 2 teaspoons tamari
- 3 ripe plums, peeled, pitted, and chopped
- 3 tablespoons lemon juice
- Coarse sea salt
- Freshly ground white pepper
Combine the olive oil, onion, bell pepper, and paprika in a large pan and saute over medium heat for 8 to 10 minutes. Stir frequently until they begin to caramelize. Add the garlic and saute for another 2 minutes, until aromatic. Add the vinegar, agave, tomatoes and tamari and turn heat down to low. Cover and simmer for 15 minutes, or until thickening occurs, stirring occasionally. Remove from heat and stir in the lemon juice and plums, and then let it cool. Once cool, put it in an upright blender and puree until smooth. Add salt and pepper to taste.
This will keep in an airtight container in the refrigerator for up to a week. This would be delicious with so many foods such as regular fries, sweet potato fries and veggie burgers.
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