Salt-Free Ketchup

Once you make your own ketchup, you’ll have a hard time going back to the bottled stuff.

INGREDIENTS

  • 2 tablespoons peanut oil
  • 1 large yellow onion, minced
  • 8 cloves garlic, minced
  • 8 large Roma tomatoes, diced
  • ½ cup honey
  • ½ cup cider vinegar
  • 2 cinnamon sticks, crushed
  • ½ teaspoon whole cloves
  • 1 teaspoon allspice
  • 1 teaspoon celery seed
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until golden brown.

  2. Add tomatoes, honey, vinegar, cinnamon sticks, and cloves and stir to moisten. Bring to a boil, reduce heat, and simmer 20–30 minutes, stirring occasionally.

  3. Add allspice, celery seed, mustard, and paprika and cook another 5 minutes. Remove from heat and cool.

  4. Working in batches, run sauce through a food processor, blender, or food mill until it becomes a smooth puree. Strain through a wire-mesh strainer back into the saucepan and place over high heat.

  5. Cook, stirring continuously, until the sauce reaches desired thickness, about 10–15 minutes. Chill before serving.

  6. Store refrigerated for 2–3 days, or freeze for several weeks.

MAKES ABOUT 1 QUART

  • 1,060 calories
  • 33 g fat
  • 202 g carbohydrates
  • 12 g protein
  • 55 mg sodium
  • 16 g fiber
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