Recipe courtesy of Mary Berg
Homemade Tomato Ketchup
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 154
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 29
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 698
- Total: 40 min
- Active: 10 min
Ingredients
2/3 cup tomato paste (one 156-milliliter can)
2 to 4 tablespoons apple cider vinegar, divided (30 to 60 milliliters)
2 to 4 tablespoons brown sugar, divided (25 to 50 grams)
1/2 to 3/4 cup water, divided, plus more if needed (125 to 187 milliliters)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon celery salt
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Kosher salt
Directions
- Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 2 tablespoons each of the cider vinegar and brown sugar and 1/2 cup of the water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, allspice, cloves and salt.
- Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency.
- Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month.