Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (9)
I love this recipe! I’m making my 5th batch. I have used the chili powder I have on hand in the past and was happy with the result. I didn’t have enough tomatoes on hand so one batch was subbed with no salt added tomatoes, definitely wouldn’t make an entire batch with canned tomatoes though but it was still good and fresh tasting.
I’m looking for easy summer recipes. This one isn’t. Questions:
1. Why ‘clean saucepan’ if you’re returning the same mixture to the same pan?
2. Why bother with canning? Can’t you put the ketchup in plastic bags and freeze?
How can tomato paste be made at home?
Can we use the regular kashmiri red chilli powder to replace both the chilli powders?
Can this recipe be halved, I don’t want to make so much.
Where do you find pasilla Chile powder and New Mexico Chile powder? Can anything be substituted for these?
I found them on Amazon.
Wondering if one can substitute canned tomatoes and what other chile powder can be used. I normally don’t use any chile/chili powder and don’t wish to purchase just to “try” this ketchup.
Thanks
And, other than remembering this particular recipe, how do I get my answer?
Is tomato paste tomato passata or tomato puree?
Neither. It’s a thick paste, often found in small 6 oz cans.