San Marzano Ketchup Recipe


Nutrition

Cal/Serving: 21
Daily Value: 1%
Servings: 28

Low-Fat
Fat-Free, Low-Fat-Abs, 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
Fat0g0%
Saturated0g0%
Carbs5g2%
Fiber0g2%
Sugars4g0%
Protein0g1%
Sodium193mg8%
Calcium6mg1%
Magnesium4mg1%
Potassium77mg2%
Iron0mg1%
Zinc0mg0%
Phosphorus9mg1%
Vitamin A237IU5%
Vitamin C4mg7%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg0%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)5µg1%
Vitamin E0mg1%
Vitamin K2µg3%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Heidi Gelhauser

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.

Recipe Details

Servings: 28

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