I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Everybody loves sandwiches. There is something incredibly satisfying about a good sandwich, proven by the fact that approximately half of all Americans eat a sandwich every day. That’s why I was so excited, when, as part of a Recipe Redux contest, I received samples of Sabra Spreads, a recently launched line of refrigerated based sandwich spreads from Sabra Dipping Company. They’re the folks who popularized hummus, the Middle Eastern dip made from ground chickpeas and tahini. Sabra Spreads are a condiment that you can use in place of mayonnaise or mustard. These spreads, which are made from hummus, are available in three flavors – Honey Mustard, Sea Salt & Cracked Pepper, and Garlic Herb. All are gluten-free, non-dairy, non-GMO, and kosher, with no cholesterol or trans fats. The Sea Salt & Cracker Pepper, and Garlic Herb spreads are also vegan. I developed three, healthy, Almond Flour Flatbread Sandwiches using Sabra Spreads as both an ingredient in the almond flour flatbread, and a condiment on the finished sandwiches. These sandwiches are so delicious and satisfy a variety of dietary needs and preferences. (more…)
Once you try this recipe it’s highly unlikely you will ever buy ketchup at the grocery store again. It’s so simple to prepare and you won’t believe the difference it makes in the way your food tastes. There is none of that harsh tang and excessive sweetness you get with store bought ketchup. It is simply the essence of tomato with a few savory additions that heighten the natural tomato flavor. It’s great on burgers and fries but also makes a delicious cocktail sauce for shrimp (just add horseradish if desired) and is a great base for barbeque sauce too. Pretty much anything you’d put store bought ketchup on will taste better with this as a condiment. And it’s a lot healthier too. It’s no secret that most ketchup is made with high fructose corn syrup – a refined sweetener that is unhealthy to consume. More and more food companies are replacing high fructose corn syrup with less refined, more natural sweeteners, yet it’s still found in most mass produced ketchup. All the more reason to make your own! One tablespoon of this ketchup has less than 1 gram of sugar versus 4 grams of sugar in your typical store bought ketchup. It also has 50% less sodium. Once I discovered this recipe I started buying the 6 oz. cans of tomato paste by the case at my warehouse store. Since the rest of the ingredients are, for the most part, pantry staples, I almost always have what I need on hand to make this.
You probably already have most of what you need to make this ketchup in your pantry right now.
Drizzle olive oil over the head of garlic before wrapping it up in aluminum foil. Some recipes will tell you to slice off the top of the head of garlic prior to roasting. This isn’t necessary. The garlic roasts just fine left intact so I eliminate this step to simply the recipe.