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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.
Servings (slide to adjust): cups
Calories per serving: 30kcal
Equipment
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Ingredients
- 1 28-ounce can San Marzano tomatoes, with juice
- ½ cup white wine vinegar
- ¼ cup Balsamic vinegar
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 1 ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 4 tablespoons corn syrup
- 1 teaspoon salt
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Mise En Place - always have your ingredients in place before you begin.
- 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
Serving: 2gCalories: 30kcalCarbohydrates: 1gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 127mgFiber: 0gSugar: 8g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.