San Marzano Ketchup

San Marzano Ketchup
Staff Writer

Heidi Gelhauser

San Marzano Ketchup

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:

30 kcal

Daily value:

2%

Servings:

28
  • Carbohydrate, by difference 6 g
  • Protein 1 g
  • Total lipid (fat) 1 g
  • Vitamin A, IU 62 IU
  • Vitamin A, RAE 17 µg
  • Vitamin D 4 IU
  • Calcium, Ca 10 mg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 1 µg
  • Folate, DFE 24 µg
  • Folate, food 1 µg
  • Folate, total 15 µg
  • Folic acid 14 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 10 µg
  • Lycopene 1 µg
  • Magnesium, Mg 2 mg
  • Niacin 1 mg
  • Phosphorus, P 6 mg
  • Potassium, K 24 mg
  • Retinol 17 µg
  • Sodium, Na 57 mg
  • Starch 1 g
  • Sucrose 1 g
  • Sugars, total 1 g
  • Water 1 g
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