How to make Ketchup
Course:
Ketchup
Cuisine:
Vegan
Prep Time:
10
minutes
Cook Time:
45
minutes
Total Time:
55
minutes
Servings:
20
servings
Calories:
48
kcal
Author:
The Greedy Vegan
Print Recipe
Metric
-
US Customary
Ingredients
800
ml
passata
peeled tomatoes in juice*
75
ml
cider vinegar
75
g
sugar
light brown
1
small onion
chipped 75g (1/2 cup tightly packed)
2
tbsp
celery stalk
finely chopped
4
cloves
garlic
chopped
2
tablespoons
olive oil
or coconut oil
2
tablespoon
tomato paste
1/2
teaspoon
hot chili powder
or less if you prefer milder flavours
1/2
teaspoon
paprika
1/2
tsp
black pepper
ground
1/2
teaspoon
mustard seeds
1/8
teaspoon
cinnamon
1/8
teaspoon
allspice
ground
1.5
tsp
salt
Instructions
Unless you use passata, blend the tomatoes with juice in a blender until smooth.
Gently saute the onion and garlic with 2 tbsp oil in a heavy saucepan over medium heat, stirring occasionally, until soft, about 5-8 minutes.
Add the spices and cook, stirring frequently for about one minute. Add tomato purée, tomato paste, brown sugar and vinegar. Simmer uncovered and stirring occasionally until very thick for 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Puree ketchup in blender until smooth once it reaches room temperature. Chill the ketchup for a couple of hours to let the flavours develop.
Notes
The recipe will yield 700g (1.5 lb ketchup).
The ketchup keeps chilled for a month.
Nutrition
Serving:
1
serving
|
Calories:
48
kcal
|
Carbohydrates:
8
g
|
Fat:
1
g
|
Sodium:
200
mg
|
Potassium:
208
mg
|
Sugar:
6
g
|
Vitamin A:
5.2
%
|
Vitamin C:
6.3
%
|
Calcium:
1.1
%
|
Iron:
4.4
%