Homemade Ketchup

• 분량: 48 servings
• 활동 시간: 10 minutes
• 총 시간: 12 hours 10 minutes

재료

2 (28 ounce) cans crushed tomatoes

½ cup water, divided

⅔ cup white sugar

¾ cup distilled white vinegar

1 teaspoon onion powder

½ teaspoon garlic powder

1 ¾ teaspoons salt

⅛ teaspoon celery salt

⅛ teaspoon mustard powder

¼ teaspoon finely ground black pepper

1/4 teaspoon cayenne pepper, or to taste

1 whole clove

방향

Pour crushed tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into the slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.

Cook on High, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.

Use an immersion blender for about 20 seconds to smooth the texture of the ketchup.

Ladle ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.

Transfer strained ketchup to a bowl. Cool completely.

Taste and adjust salt, black pepper, and cayenne pepper as desired.

영양 정보

• 칼로리: 16 kcal
• 불포화 지방: 0 g
• 나트륨: 139 mg
• 탄수화물 전체: 4 g
• 식이섬유: 0 g
• 총 당류: 3 g
• 단백질: 1 g