Homemade Tomato Ketchup
This Homemade tomato ketchup with fresh tomatoes is easy to make with just a few ingredients. You can avoid preservatives with this easy recipe.
Servings: 4
Calories: 93kcal
Ingredients
- 2.5 pounds tomatoes
- 1 clove garlic
- ½ shallot diced
- ¼ cup apple cider vinegar
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 3 tablespoons brown sugar
- ¼ teaspoon allspice
Instructions
- Cook tomatoes on medium heat uncovered in a large stock pot 10-15 mins Mash them to help them cook down.
- Strain through a mesh strainer into a smaller pot for a tomato sauce.
- Add remaining ingredients and bring to a boil.
- Reduce the heat to a simmer and cook until thick, stirring occasionally, about an hour. Puree in a food processor or blender
- Transfer to jars to cool.
- Notes
- Ketchup will keep for up to 2 weeks in the fridge
- White vinegar can be used in lieu of apple cider vinegar, but it will have more of a tang, this can be balanced with added sugar.
Nutrition
Calories: 93kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1762mg | Potassium: 714mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2365IU | Vitamin C: 39mg | Calcium: 42mg | Iron: 1mg