Tomato Ketchup

2 hours Prep: 20 minutes Cook: 1 hours

57 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

2	pounds	tomatoes	chopped
2	large	garlic cloves	smashed
1/2	small	onion	diced
1	tablespoon	salt
2	teaspoons	pickling spices
1/4	cup	tomato paste

Directions

In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble.

Add the onion and red pepper and cook 1 to 2 minutes.

Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally.

Do not rush. Cook over a low flame to prevent scorching.

Strain through a food mill and stir in the tomato paste.

Correct seasoning to taste, cool, and refrigerate in a covered container until needed.

The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup.

The ketchup will keep up to three weeks.

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Nutrition Facts

Serving Size 257g

Amount per Serving

Calories 57 9% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1772mg	74%
Total Carbohydrate 13.0g	4%
Dietary Fiber 4.0g	14%
Sugars 8.0g
Protein 3.0g	6%

Vitamin A	43%		Vitamin C	55%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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