San Marzano Style Earthquake Ketchup

Homemade ketchup made from ingredients probably already in your pantry that you can play with the flavor to get something you really like.
Earthquake Ketchup

 

Earthquake Ketchup

Earthquake Ketchup – Shaken and Stirred

 

San Marzano Style Ketchup

So, what do you do on the morning of the 4th of July when you want to make Boswell Barbecue Sauce that goes with Barbecued Ribs in the Instant Pot, but you don’t have ketchup? Well, you grab a can of San Marzano style tomatoes and you get cooking.

Dateline: July 4, 2019, ~ 10:08 PDT

I was standing over the stove stirring the ketchup when I started feeling like I was being stirred. At first, I thought it was vertigo, and then I realized it was an earthquake. The quake, with a magnitude of 6.4, was centered near Ridgecrest, a community west of the Mojave Desert and about 150 miles north of Los Angeles. It was the strongest Southern California quake in 20 years.

Let’s Make San Marzano Style Ketchup

Here’s to your ketchup only being stirred, not shaken!

Earthquake Ketchup

San Marzano Style Ketchup

Homemade ketchup made from ingredients probably already in your pantry that you can play with the flavor to get something you really like.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Condiment
Cuisine: American
Servings: 2 cups
Calories: 30kcal
Author: Adrienne Boswell

Ingredients

  • 1 28-ounce can San Marzano tomatoes, with juice
  • 1/2 cup white wine vinegar
  • 1/4 cup Balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 4 tablespoons corn syrup
  • 1 teaspoon salt

Instructions

  • Mise En Place - always have your ingredients in place before you begin.
    Mise en Place
  • Put all the ingredients in a large saucepan. Heat and continue to stir until the tomatoes start to break up. Use an immersion blender to break them apart more. Taste for seasoning, add more sugar if it's too sour, more vinegar if it's too sweet. Keep cooking until it has become quite thick. Remove the pan from the heat, and put the ketchup in a blender for the final puree. Blend it until it is a puree. Using a funnel, pour it into a nice, clean bottle and seal it.
  • This ketcup should be refrigerated because it does not have the preservatives commercial ketchup has,

Notes

This ketcup should be refrigerated because it does not have the preservatives commercial ketchup has.

Nutrition

Nutrition Facts
San Marzano Style Ketchup
Amount Per Serving (2 g)
Calories 30
% Daily Value*
Sodium 127mg6%
Carbohydrates 1g0%
Sugar 8g9%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

San Marzano Style Earthquake Ketchup

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

One Response to San Marzano Style Earthquake Ketchup

  1. Courtney says:

    5 stars
    I think that now I see that making ketchup at home isn’t that difficult, even in an earthquake, I think I’ll try my hand at it. Glad everyone was ok.

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