Homemade Ketchup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
199
calories
Calories
Nutritional values
1 bottle contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 750 grams fully ripe Tomatoes
- 2 Tbsps Tomato paste
- 1 onion
- 1 garlic clove
- 200 milliliters Wine vinegar (5% acidity)
- 10 grams salt
- 80 grams sugar
- 20 grams cornstarch
- salt
- peppers
Preparation steps
1.
Rinse the tomatoes, and peel the onions. Quarter, and then cut into strips. Peel the garlic, then add everything to a blender and puree. Add the mixture to a sauce pan with the vinegar, salt, and sugar, then bring to a boil. Pass through a fine strainer, and reheat. If the ketchup is too thick, add a little water to thin out. Season the ketchup to taste with salt and pepper. Portion the hot mixture into clean bottles, and seal tightly.
2.
Store in a cool and dark place. Lasts up to 2 months.
