Homemade Ketchup
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1/2 cup cider vinegar
- 1 medium onion, chopped
- 2/3 cup packed dark brown sugar
- Carbohydrate 46 g(15%)
- Fat 7 g(11%)
- Fiber 4 g(18%)
- Protein 2 g(4%)
- Saturated Fat 1 g(5%)
- Sodium 563 mg(23%)
- Calories 251
Preparation Purée tomatoes (with purée from can) in a blender until smooth. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching). Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop). Cooks' note:Ketchup can be chilled up to 3 weeks.
Preparation Purée tomatoes (with purée from can) in a blender until smooth. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching). Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop). Cooks' note:Ketchup can be chilled up to 3 weeks.
