Always check the labels of the products you use.
Method
- 1
Get started. Prep. Take out the stems, tips, green cores, plus any black spots or discolorations off the tomatoes. Chop in 1/2" (1.3 cm) cubes.
- 2
Mix. Chop the onions plus mince or push the garlic. Heat. Mix everything together in a pot plus simmer for 1 hour using the lid off so it will reduce plus thicken.
- 3
Mix (2). Mix periodically to hold it off burning. Strain. Force it through one food mill, chinois, or mesh strainer to take out the seeds plus other solids.
- 4
Cook. A ladle makes a good pusher. If you are using a mesh strainer. Simmer.
- 5
Cook (2). Set the ketchup back on a burner plus simmer, lid off, till it is thick, like ketchup. Taste it plus adjust any seasonings to your taste. Bottle it.
- 6
Chill. Leave till it is cold next pour into a squeeze bottle, and chill. Hold chilled.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low fat: 0.6 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 36 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.7 g per serving
11.4 % of the 50 g daily maximum · 22.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 46 kcal |
| Protein | 0.8 g |
| Carbohydrate | 11 g |
| of which sugars | 8.4 g |
| of which free sugars | 5.7 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.1 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
