Nutritional Information On Tomato Ketchup

Servings: Yields 2 1/2 cups
Nutrition information per serving: 1 Tablespoon

3 Pounds

Tomatoes, chopped

3/4 Cup

Onions, chopped

1/4 Cup

Hot water

1/2 Cup

Brown sugar, not packed

2 Teaspoons

Salt

Pinch of

Mustard powder, dry

Pinch of

Celery seed

6 Whole

Cloves

6

Black peppercorns

1

Cinnamon stick

1/2 Cup

Cider vinegar

  1. Cook tomatoes and onions in a medium-sized saucepan for 20 minutes, stirring occasionally. Pur?e mixture in a blender with water, then strain through a sieve to remove seeds and skin.
  2. Return sauce to pan and add the brown sugar, salt, mustard, and celery seed. Tie cloves, peppercorns, and cinnamon stick in muslin and add to sauce. Bring to a boil, reduce heat, and simmer, uncovered until thick and reduced by half, about 45 minutes.
  3. Remove spice bag, add vinegar, and cook at least 10 minutes. Keep in covered container in the refrigerator.

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