San Marzano Ketchup

Heidi Gelhauser

Ingredients

  • One  28-ounce can San Marzano tomatoes, with juice
  • 1/2 Cup  white vinegar
  • 2 Tablespoons  brown sugar
  • 1 Tablespoon  garlic powder
  • 1/2 Tablespoon  onion powder
  • 1 1/2 Teaspoon  ground allspice
  • 4 Tablespoons  honey
  • 1 Tablespoon  salt

Add a bit of sophistication to your next summer barbecue with this homemade ketchup from San Marzano tomatoes. 

Directions

In a pot combine all of the ingredients and cook on medium heat, stirring with and mashing with a whisk as you go, until all tomatoes are broken down and desired consistency is obtained, about 15 minutes. For a smoother finish push ketchup through a china cap or fine mesh strainer. Refrigerate to cool before serving.

Nutrition

Calories per serving:

21 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Low Potassium, Kidney Friendly, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

1%

Servings:

28
  • Fat 0g 0%
  • Carbs 5g 2%
  • Saturated 0g 0%
  • Fiber 0g 2%
  • Sugars 4g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 0g 1%
  • Sodium 193mg 8%
  • Calcium 6mg 1%
  • Magnesium 4mg 1%
  • Potassium 77mg 2%
  • Iron 0mg 1%
  • Zinc 0mg 0%
  • Phosphorus 9mg 1%
  • Vitamin A 12µg 1%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 0%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 5µg 1%
  • Vitamin E 0mg 1%
  • Vitamin K 2µg 3%
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