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Homemade Ketchup

You can also add a pinch of powdered cinnamon and cloves to get a taste that is closer to classic bottled ketchup.
Servings: 72 tablespoons or 4.5 cups
Calories: 18kcal

Ingredients

  • 28 ounces puréed tomatoes
  • 1 small onion, peeled and diced
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • ⅔ cup honey
  • ½ cup apple cider vinegar
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Cook the onions in a large saucepan for about 10 minutes, or until they become soft.
  • Add the remaining ingredients into the saucepan and simmer it for about an hour (uncovered). Stir occasionally to prevent the bottom from burning.
  • Cool for a few minutes and then blend in a high-speed blender or food processor until smooth.
  • Store it in the refrigerator for about a week, or freeze some of it for later.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg