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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 23.8
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.5 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.3 g

View full nutritional breakdown of Ketchup calories by ingredient
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Ketchup

Submitted by: SAILOR38

Introduction

Anti-cancer, heart healthy, boosts metabolism Anti-cancer, heart healthy, boosts metabolism
Number of Servings: 32

Ingredients

    Olive Oil, 3 tbsp plus more for the pan
    *Plum Tomato, single, 2 lbs, cut lengthwise in half
    Allspice, whole, 1 tsp
    *clove, whole, 1 tsp
    *1 Cinnamon Stick, 1 three inch stick
    Red Onions, raw, 1 cup, chopped
    Garlic, 2 cloves
    Maple Syrup, 2 tbsp
    Tomato Paste, tbsp
    Cider Vinegar, 1 tbsp
    Salt, .25 tsp

Directions

Set a rack 6 inches below the broiler and heat the broiler to high. Brush a rimmed baking sheet with olive oil.

Place the tomatoes cut side down on a baking sheet. Brush the tomatoes with 2 tablespoons of the olive oil. Broil until they are softened and brown in spots, 8 to 10 minutes. Remove from the oven and set the pan aside.

Meanwhile, lay a double layer of unbleached cheesecloth on the work surface. Place the allspice, cloves, and cinnamon stick in the center. Bundle them in the cheesecloth and tie it tightly with kitchen string. Set aside. Alternatively, you can toss all the spices directly into the pot, but be sure to fish them all out before you puree the ketchup.

In a dutch over or other large heavy-bottomed saucepan, heat the remaining 1 tablespoon olive oil over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 8 minutes. Stir in the tomato paste and cook, continuing to stir occasionally, for 2 minutes. Add the reserved tomatoes and their juice, the maple syrup, vinegar, salt, and spice bundle. Cover and cook for 5 minutes. Remove the cover and simmer for 30 minutes.

Remove and discard the spice bundle. Transfer the mixture to the work bowl of a food processor or a blender and puree until smooth. Clean out the Dutch oven and return the puree to it. Simmer until thickened and reduced, 50 minutes to 1 hour, stirring occasionally.

Let cool before serving. Store the ketchup in a tightly sealed container in the refrigerator for 1 week or freeze for up to 6 months. For individual portions, freeze in ice cube trays until frozen solid, then transfer to a freezer-safe container and just pop one out whenever you need a little ketchup; let it stand at room temperature for 30 minutes or defrost in the microwave.

Serving Size: Makes about 2 cups; 32 (1-tablespoon) servings.

Number of Servings: 32

Recipe submitted by SparkPeople user SAILOR38.






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