Ketchup
March 8, 2009
30 min or less active, condiment, fall, gluten-free, spring, summer, vegan, winter
Why, do you ask, am I making ketchup at home? Well, Michael goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our house. It's not that that is a problem except for the sugar content - geez! I hated to see him consume such great amounts of sugar and I thought I could probably make a cheaper, more flavorful version. So after years of researching online, testing and adjusting, I give you my personal ketchup recipe. Michael calls it "tomato chutney," but really it's just plain 'ole ketchup with some spiced-up kick.This recipe was also my first "break" into the food biz. Check me out on Chow.com.Information
Servings: Makes 12 cups; 1/4 cup per serving
Time: 10 minutes active; up to 2 1/2 hours total
Price: About $6.00 total; $0.25 cents per serving
Nutrition (per serving):
Calories: 20 (80)
Protein: 0.5g (0g)
Fat: 0g (0g)
Saturated fat: 0g (0g)
Carbohydrates: 4g (16g) - that's all sugar!
Fiber: 1g (0g)
Sodium: 99.5mg (640mg) - wow, sodium!
Cholesterol: 0mg (0mg)
High In:
Good Source:
Low In:
Ingredients
- 2 28oz canned whole tomatoes
- 1 large onion, chopped coarsely
- 1/2 cup white vinegar
- 1/4 cup light brown sugar
- 2 Tbsp mustard
- 2 Tbsp dry mustard
- 2 tsp garlic powder
- 1 tsp SnP, each
- 1 tsp celery seed
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
Preparation
- Add all the ingredients to a large pot and mix well. Heat over medium until boiling. Reduce heat to low and simmer for at least two hours or until desired consistency is obtained.
