Try this Tomato Ketchup recipe, or contribute your own.
Suggest a better descriptionSimmer tomatoes & onion in a pot until onion is clear, about 30 minutes. Puree in a food processor or press through a sieve or strainer. Return to pot. At a slow boil, cook down by half, stirring often, about 1-2 hours.
While the tomato-onion puree is cooking, simmer garlic, cloves and cinnamon in a second pot with the vinegar for 30 minutes. Reserve the spiced vinegar and discard the solids.
Add to pot with the tomato puree, the spiced vinegar and the remaining ingredients. Boil for 30 minutes, stirring frequently.
Hot pack in water canner 10 minutes.
This recipe can be doubled.
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Serving Size: 1 Serving (742g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 170 | ||
Calories from Fat: 16 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.7mg | 1 % | |
Potassium 1649.3mg | 43 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 26.7g | ||
Protein 6.5g | 9 % | |
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: 170
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