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Homemade Ketchup

Homemade Ketchup

1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt

Blend tomatoes and purée from the can in a blender until smooth. In a heavy 4-quart saucepan, Cook onion in oil over moderate heat, stirring, until softened (about 8 minutes). Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt. Simmer, uncovered, stirring frequently, until very thick (about an hour). Purée mixture in a blender until smooth. Chill, covered, for two hours before serving.

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  • Garden Gossip says:

    Actually, really?, Heinz does make an organic version of their tomato ketchup, without HFC, but there is still an organic sugar listed; 4g per Tbsp. Regardless, you are absolutely right in saying, “Natural is better.” I think this recipe may work well with a lower glycemic organic date sugar (1/8 to 1/4 cup should be plenty) and just “a SMALL sprinkle of cinnamon” (good to know about “hepatotoxic”!) and/or perhaps Agave Nectar, but even that is listed as 15g sugars per Tbsp. As a diabetic, it’s always best to make your own to help control sugar levels as needed. It’s amazing how well we can adjust our tastes by limiting what we consume. For instance, I used to have such a sweet tooth, and love lots of salt, but now, I can barely enjoy just even a little bit. And yes, we all know everything in moderation is so important. Be well! <3

  • really? says:

    So the above message is silly for two reasons. One, That’s an opinion. Two; diabetics shouldn’t eat HIGH FRUCTOSE ANYTHING, and Heinz is very proud to list that in their first two ingredients for ketchup. Natural is better. Don’t add the sugar, add a SMALL sprinkle of cinnamon to the recipe instead. (too much cinnamon can become hepatotoxic) Which is what the High fructose is doing to your liver anyway. The key is moderation. Namaste.

  • dudley wong says:

    I always purchase Heinz Ketchup. It is the best ketchup on the market, today; bar none! Your recipe sounds okay, except for the sugar content, as I am diabetic.

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