Tomato Ketchup
Tomato Ketchup - Simply irresistible on top of grilled and roasted meats, eggs and much more
Healthy, because
Even smarter
Nutritional values
This tomato ketchup provides plenty of lycopene, which activates the immune system and protects the body's cells against free radicals. Additionally, garlic supports the intestines, ensures a healthy cardiovascular system and can have a positive effect on high blood pressure.
Make sure you buy really ripe and organic tomatoes so that the ketchup tastes flavorful.
(Percentage of daily recommendation)
| Calorie | 86 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 350 mg | (9 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 ½ lbs fully ripe Tomatoes (preferably organic)
- 5 ozs Red onions
- 3 garlic cloves
- 5 allspice (whole)
- 1 Cinnamon stick
- 2 Star anise (whole)
- 1 dried chili pepper
- ½ cup Red wine vinegar
- 2 ozs Raw cane sugar
- 2 tsps cornstarch
Kitchen utensils
Preparation steps
Rinse tomatoes and cut out stems. Cut into wedges. Peel the onions and garlic.
Put everything into a food processor or blender and puree. If you prefer, you can use an immersion blender.
Pour the puree into a deep pan or pot. Add spices and bring to a boil. Simmer uncovered on low heat for about 35 minutes, stirring frequently.
Press puree through a fine sieve into another pot.
Add vinegar and sugar. Bring to a boil and cook for another 10 minutes, stirring constantly.
Add a little cold water to the cornstarch and mix until smooth.
Pour cornstarch mixture into the ketchup and briefly boil to thicken.
Pour piping hot ketchup into sterilized food storage or screw-top jars and seal immediately.
