Basic Ketchup Start your kids on this ketchup early and they'll never want the store-bought sugar-laden version again. You can zip up this ketchup by adding 1 to 2 tablespoons of chipotle peppers or 4 to 5 pureed roasted cloves of garlic just before pureeing the ketchup. Try adding a pinch of ground coriander or ground cumin with hot sauce for another terrific taste. Makes 2 1/2 Cups.
	Ingredients: 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon minced garlic 2 tablespoons fruit juice concentrate, apple or white grape, or maple syrup 1 cup chopped onions 1/4 cup rice wine vinegar 1/4 cup cider vinegar 2 tablespoons tomato paste, optional 12 canned whole plum tomatoes, chopped
	Instructions: 1. In a medium saucepan over medium heat, heat the olive oil. Add the garlic and onions and cook, stirring, until onions are translucent, about 3 minutes. Add both vinegars and stir. Add the tomatoes and salt and stir. Let simmer for 15 to 20 minutes. 2. Remove the pan from the heat and let cool slightly. With an electric handheld blender, or in a food processor or blender, puree the sauce. Add the fruit juice concentrate (and tomato paste, if desired) and blend again. Refrigerate, covered, for up to 2 weeks.

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