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The ketchup can also be used on veggie burgers or a potato scramble, and will keep for up to 10 days in the refrigerator.

From straightupfood.com

By Cathy Fisher,

Ingredients

  • 1 6-ounce can no-salt-added tomato paste
  • 1 half of an apple diced (with or without skin)
  • ⅓ cup water
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano

Instructions

  1. Combine all ingredients in a blender or Vitamix until smooth.
  2. Notes: ⅓ cup apple juice may be substituted for the apple and water. 1 tablespoon vinegar may be substituted for the lemon juice.
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about the author

Cathy Fisher

Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.

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