Try this Tomato Ketchup recipe, or contribute your own.
Suggest a better descriptionInfo: from "Eat More, Weigh Less", by Dean Ornish M.D., 1993 Harper Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET, July 93 The length of time it takes for the ketchup to thicken depends on the water content of the tomatos, so be patient. Make only with vine-ripened tomatos. Makes 2 cups. In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble. Add the onion and red pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce will reduce by about one-half.) Do not rush. Cook over a low flame to prevent scorching. Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup. The ketchup will keep up to three weeks. Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0 Sodium: 448.4 milligrams
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Serving Size: 1 Serving (561g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 104 | ||
Calories from Fat: 7 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 780.1mg | 27 % | |
Potassium 1109.6mg | 29 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 18g | ||
Protein 5.2g | 7 % | |
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: 104
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