Try this Tomato Ketchup recipe, or contribute your own.
Suggest a better descriptionPut tomatoes, onions, celery, and garlic into a nonreactive pan and cook over a very low heat until tomatoes become pulpy. Increase heat and boil until mixture thickens, stirring frequently.
Press through a nonreactive fine sieve and return to the rinsed pan. Over low heat, stir in the remaining ingredients until sugar has dissolved, then simmer until the mixture thickens, stirring as necessary.
Prepare and fill screw-top jars and heat-process in a boiling water canner 20 minutes.
Transfer jars from canner to a wooden board and let cool. Label and store in a cool, dark, dry place for at least one month before using. Keeps for up to 1 year.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (871g) | ||
Recipe Makes: 2.5 Servings | ||
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Calories: 204 | ||
Calories from Fat: 15 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 322mg | 11 % | |
Potassium 1793.6mg | 47 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 34.8g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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