San Marzano Ketchup

Heidi Gelhauser


  • 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. 


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.

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