Puree tomatoes with juice in blender until smooth. Cook onion and garlic in oil with 1/4 t. salt in a 4-qt heavy saucepan over medium heat, stirring occasionally until golden, about 8 minutes. Add spices and 1/4 t. pepper and cook, stirring frequently, 1 minute. Add tomato puree, tomato paste, brown sugar, and vinegar. Simmer uncovered, stirring occasionally, until very thick, 45-55 minutes. Stir more frequently toward end of cooking to prevent scorching. Let cool.
Puree ketchup in blender until smooth. Chill at least 2 hours to allow flavor to develop.
Keeps chilled in refrigerator 1 month.
It is difficult to find commercial ketchup without high fructose corn syrup. One solution... make your own!
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|Serving Size: 1 Cup (222g)|
|Recipe Makes: 2 Cups|
|Calories from Fat: 340 (84%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 0mg||0 %|
|Sodium 187.1mg||6 %|
|Potassium 438.2mg||12 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 10.1g|
|Protein 2.1g||3 %|
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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: 404
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