Quick Homemade Tomato Ketchup
Inspired by techniques from America's Test Kitchen.
Tomato purée, vinegar, sugar and gentle spices simmered until thick, then sieved smooth.
Always check the labels of the products you use.
Method
- 1
Whisk. Whisk all the ingredients together in the saucepan until no lumps of purée remain.
- 2
Reduce. Bring to a gentle simmer over medium-low heat and cook about 10 min, stirring and scraping the base, until thick and reduced to roughly 250 ml.
- 3
Sieve. Press the ketchup through a fine sieve into a bowl for a silky texture.
- 4
Cool. Cool completely, then spoon into a clean jar.
Storage
Keep in a clean, covered jar in the fridge for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- whisk
- spatula
- fine sieve
- bowl
- clean jar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 26 kcal |
| Protein | 0.5 g |
| Carbohydrate | 6.1 g |
| of which sugars | 5.4 g |
| of which free sugars | 4.1 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.5 g |
| Salt | 0.29 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
