San Marzano Ketchup Recipe

Aug 23, 2012 @ 12:55 PM
Posted by Richard Blais, Special Contributor

Nutrition

Cal/Serving: 19
Daily Value: 1%
Servings: 28

Low-Fat
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs

Fat	0g	0%
Saturated	0g	0%
Carbs	5g	2%
Fiber	0g	2%
Sugars	4g	0%
Protein	0g	1%
Sodium	191mg	8%
Calcium	5mg	1%
Magnesium	4mg	1%
Potassium	76mg	2%
Iron	0mg	1%
Zinc	0mg	0%
Vitamin A	237IU	5%
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%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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

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 teaspoons ground allspice
4 tablespoons honey
1 tablespoon salt

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.