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Condiments: Roasted Tomato Ketchup

Source of Recipe

internet


Recipe Introduction

From member hunger: This recipe makes very little ketchup, as I reduce it down quite a bit so it is very thick. You can quadruple the recipe or cook it down less time for a thinner ketchup. I made a batch using 18 lbs of tomatoes and it yielded 3 quarts of ketchup.

List of Ingredients

* 1-1/2 lbs ripe tomatoes, cored, quartered and roasted
* 1 medium onion, finely diced
* 2 garlic cloves, finely diced
* 1/4 cup cider vinegar
* 2 tbsp sugar substitute
* 1/4 tsp cinnamon
* 1/4 tsp allspice
* ground pepper


Recipe

Preheat oven to 350¡F. Place the tomatoes on a baking sheet. Roast in oven for 10-15 minutes or until soft. Transfer to a food processor and process until smooth. Strain tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.

Saute onions and garlic until translucent. Add tomato puree and remaining ingredients and continue cooking, uncovered for 2 or more hours, stirring occasionally, until thick.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-B-C-D-E

This Recipe Contains: Free foods