Heirloom Tomato Ketchup
Both store-bought and homemade ketchup contain lycopene, an antioxidant associated with decreased risk of chronic diseases. We found this rendition well worth making because it captures the vibrant flavor of summer tomatoes and has about half the sodium of regular ketchup. Serve with hamburgers, oven-baked fries, or with meat loaf.
Yield: 1 cup (serving size: 1 tablespoon)
Ingredients
- 2 garlic cloves, chopped
- 1/2 teaspoon yellow mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon whole allspice
- 1/4 teaspoon black peppercorns
- 3 pounds heirloom tomatoes, cut into chunks (about 4 1/2 cups)
- 2 cups chopped onion (1 medium)
- 1 cup chopped red bell pepper (1 small)
- 1/3 cup cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Preparation
1. Prepare garlic; let stand 10 minutes.
2. Place mustard seeds, celery seeds, allspice, and peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
3. Combine cheesecloth bag, garlic, tomatoes, and next 3 ingredients (through vinegar) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove cheesecloth bag, and set aside.
4. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain smooth mixture through a fine mesh sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture. Add cheesecloth bag, sugar, and salt to pan, and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).
Nutritional Information
- Calories:
- 23 (8% from fat)
- Fat:
- 0.2g (sat 0.0g,mono 0.0g,poly 0.1g)
- Protein:
- 0.9g
- Carbohydrate:
- 5g
- Fiber:
- 1.2g
- Cholesterol:
- 0.0mg
- Iron:
- 0.3mg
- Sodium:
- 79mg
- Calcium:
- 11mg
Member Ratings and Reviews
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This smelled wonderful while cooking. The problem I had was that it never cooked down into a thickened consistency! I simmered it for over 2 hours and was still left with tomato juice. If anyone has any suggestions I'd love to hear them because the ketchup certainly has potential if I can get it to thicken up!09/06/08
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so this was fun to make. i LOVE ketchup, and have had homemade ketchup before at a fancy restaurant, so i couldn't resist trying it...however, probably not very cost effective. but i love to make things that you have no idea are made...so it was an experience, to say the least. and delicious, actually, but not as sweet as regular ketchup (my husband's only complaint), which was fine with me!06/30/08





