Ketchup Recipe


Nutrition

Cal/Serving: 20
Daily Value: 1%
Servings: 12

Low-Fat
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g0%
Saturated0g0%
Carbs5g2%
Fiber1g2%
Sugars4g0%
Protein1g1%
Sodium161mg7%
Calcium6mg1%
Magnesium6mg2%
Potassium145mg4%
Iron0mg2%
Zinc0mg1%
Phosphorus12mg2%
Vitamin A216IU4%
Vitamin C3mg5%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg2%
Vitamin B60mg2%
Folic Acid (B9)2µg0%
Vitamin E1mg3%
Vitamin K2µg2%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Ketchup
HellaWella

You don't have to cook fresh tomatoes to make fresh ketchup; just use a can of tomato paste to cut your cooking time down.

INGREDIENTS

  • One 6-ounce can tomato paste
  • 1/2 cup water
  • 1/4 cup vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground onion
  • 1 3/4 tablespoons raw sugar

DIRECTIONS

Empty the tomato paste into a pan and stir until smooth. Slowly add the water while stirring. Slowly add the vinegar while stirring. Combine the rest of the ingredients and stir into the tomato paste over low heat. Once simmering, remove from the heat, and place into containers. Refrigerate until cool.

Recipe Details

Servings: 12
Cuisine: American

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