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, Kidney Friendly

Daily value:

1%

Servings:

28
  • Fat 2g 3%
  • Carbs 139g 46%
  • Saturated 0g 2%
  • Fiber 12g 47%
  • Sugars 117g
  • Protein 9g 19%
  • Sodium 5,399mg 225%
  • Calcium 158mg 16%
  • Magnesium 108mg 27%
  • Potassium 2,145mg 61%
  • Iron 4mg 20%
  • Zinc 2mg 14%
  • Phosphorus 254mg 36%
  • Vitamin A 6,628IU 133%
  • Vitamin C 111mg 185%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 5mg 25%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 129µg 32%
  • Vitamin E 4mg 22%
  • Vitamin K 63µg 79%
  • Fatty acids, total monounsaturated 0g
  • Fatty acids, total polyunsaturated 1g
See detailed nutritional info Have a question about nutritional data? Let us know.

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