3 garlic cloves, crushed
1 yellow onion, chopped
1/2 c apple cider vinegar
4 tsp salt
1 1/2 t ground pepper
1/4 tsp allspice
1/4 tsp ginger
1/8 tsp cayenne pepper
1/2 cup dark brown sugar
2 tbsp molasses
1. Heat the olive oil in a heavy pot. Add the onion, stirring occasionally until nice and caramelized. Add the garlic and cook down a bit, stirring making sure it doesn't burn.
2. Next add the vinegar to de-glaze the bottom of the pot and then add tomatoes and all of the dry spices. Cook for 20 minutes.
3. Using an immersion blender (or blend in a blender or food processor in batches), puree your tomatoes until smooth. stir in brown sugar and molasses. Cook for an additional 20-30 minutes until slightly thickened.
4. Let the ketchup cool and transfer to bottles or jars with air tight lids. Keep refrigerated for up to 2 weeks.
1/4 cup Olive or Canola Oil
Sea salt and/or smoked salt
1 tsp garlic powder
3 cloves garlic, minced
1-2 sprigs fresh rosemary, roughly chopped
1. Preheat oven to 450 degrees. Chop potatoes into a long, thin matchstick shape.
2. Line two baking sheets with foil or parchment paper, if using foil, spray with non-stick. Add your matchstick-cut potatoes and drizzle with the oil, salt, pepper and garlic powder. Toss to coat.
3. Spread fries a single layer, spaced so they aren’t touching too much. This will help them get crispy and evenly baked. Bake for 25-35 minutes, flipping at least once so they bake evenly.
4. 10 minutes before your fries finish baking, heat a small saucepan over medium heat and add 1-2 Tbsp olive oil and the minced garlic. Saute, stirring frequently, until just slightly brown and aromatic. Remove from heat and set aside.
5. When the fries are finished, remove from oven, sprinkle again with sea salt, and drizzle the garlic on top. Add the chopped, fresh rosemary and toss to coat!