Spicy Tomato Ketchup
Spicy tomato ketchup - Healthy homemade version of a classic.
Healthy, because
Even smarter
Nutritional values
The homemade ketchup tastes fruity and spicy and comes without household sugar. Apple and maple syrup provide a round sweetness here. The tomatoes contain large amounts of lycopene, an antioxidant that protects our body cells from free radical damage.
Use only really ripe tomatoes for the delicious dip to benefit from the full flavor. If you don't like the inherent taste of maple syrup, you can also replace it with a honey of your choice.
(Percentage of daily recommendation)
| Calorie | 14 cal. | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 82 mg | (2 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 54 ozs Tomatoes
- 2 onions
- 2 garlic cloves
- 5 ozs Apple
- 2 Tbsps olive oil
- 3 Tbsps Maple syrup
- 6 dried allspice berries
- 1 tsp peppercorns
- 1 Tbsp Mustard seed
- 1 bay leaf
- 1 cloves
- 3 ½ ozs apple cider vinegar
- salt
- cayenne pepper
- Ground cinnamon
This recipe can be cut in half if you only want one bottle.
Preparation steps
Clean, wash and chop the tomatoes. Peel and finely dice onions and garlic. Apple clean, halve, core and cut into small cubes.
Heat oil in a saucepan. Sauté onions, garlic and apple in it over medium heat for 2 minutes. Add maple syrup and stir until lightly caramelized, 5 minutes. Add allspice, pepper, mustard, bay leaf and clove and saute for 3 minutes. Add tomatoes and vinegar and simmer over low heat, stirring occasionally, until creamy, about 30 minutes.
Strain tomato mixture through a sieve, return to pot, bring to a boil, and simmer on low heat for about 10 minutes. Season tomatoes with salt, cayenne pepper and 1 pinch of cinnamon, fill into clean bottles and seal well. (Shelf life: about 2-3 weeks)
