Heirloom Tomato Ketchup

recipe
Both store-bought and homemade ketchup contain lycopene, an antioxidant associated with decreased risk of chronic diseases. We found this rendition well worth making because it captures the vibrant flavor of summer tomatoes and has about half the sodium of regular ketchup. Serve with hamburgers, oven-baked fries, or with meat loaf.

Yield:

1 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 23
Caloriesfromfat 8 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 5 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 79 mg
Calcium 11 mg

Ingredients

2 garlic cloves, chopped
1/2 teaspoon yellow mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole allspice
1/4 teaspoon black peppercorns
3 pounds heirloom tomatoes, cut into chunks (about 4 1/2 cups)
2 cups chopped onion (1 medium)
1 cup chopped red bell pepper (1 small)
1/3 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Preparation

1. Prepare garlic; let stand 10 minutes.

2. Place mustard seeds, celery seeds, allspice, and peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

3. Combine cheesecloth bag, garlic, tomatoes, and next 3 ingredients (through vinegar) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove cheesecloth bag, and set aside.

4. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain smooth mixture through a fine mesh sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture. Add cheesecloth bag, sugar, and salt to pan, and bring to a boil. Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).

Jackie Mills, MS, RD,

Cooking Light

July 2008
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