How to make Ketchup
Servings: 20 servings
Calories: 48kcal
Print Recipe
Ingredients
- 800 ml passata peeled tomatoes in juice*
- 75 ml cider vinegar
- 75 g sugar light brown
- 1 small onion chipped 75g (½ cup tightly packed)
- 2 tablespoon celery stalk finely chopped
- 4 cloves garlic chopped
- 2 tablespoons olive oil or coconut oil
- 2 tablespoon tomato paste
- ½ teaspoon hot chili powder or less if you prefer milder flavours
- ½ teaspoon paprika
- ½ teaspoon black pepper ground
- ½ teaspoon mustard seeds
- ⅛ teaspoon cinnamon
- ⅛ teaspoon allspice ground
- 1.5 teaspoon salt
Instructions
- Unless you use passata, blend the tomatoes with juice in a blender until smooth.
- Gently saute the onion and garlic with 2 tablespoon 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: 1serving | Calories: 48kcal | Carbohydrates: 8g | Fat: 1g | Sodium: 200mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 260IU | Vitamin C: 5.2mg | Calcium: 11mg | Iron: 0.8mg