San Marzano Ketchup Recipe
Daily Value: 1%
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
|Folic Acid (B9)||5µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Add a bit of sophistication to your next summer barbecue with this homemade ketchup from San Marzano tomatoes.
- 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
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 DetailsServings: 28
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