Balsamic & Onion Tomato Ketchup

3 Cups (750 ml)
Medium
Side Dishes
1 hour

Characteristics

Without peanuts Without gluten Without nuts Without Eggs Low in Saturated Fat Vegetarian

Nutritional Facts Per Serving

40
Calories
0.4 g
Protein
9 g
Carbs
Show all nutrition facts

Nutritional Facts

1 2 tbsp/30 mL
  • Amount For Serving % Daily Value
  • Calories 40
  • Lipides 0.5 g
    • Saturated fat  0.1 g
  • Sodium  95 mg
  • Carbs 9 g
  • Protein 0.4 g

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, finely diced
  • 1 large garlic clove, finely chopped
  • 1 can (28 fl oz/796 mL) diced tomatoes
  • 2 tbsp (30 mL) tomato paste
  • 2/3 cup (150 mL) packed yellow or light brown sugar
  • 1/2 cup (125 mL) balsamic vinegar
  • 3/4 tsp (4 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1/4 tsp (1 mL) dried oregano
  • 1/4 tsp (1 mL) ground cumin
  • 1/8 tsp (0.5 mL) ground cloves

Method

  1. Place oil in heavy-bottomed saucepan set over medium heat. Stir in onion and garlic and cook until softened, about 5 min. Add can of diced tomatoes, tomato paste, sugar, vinegar, salt, pepper, oregano, cumin and cloves; bring to a low simmer (small bubbles should just break the surface). Cook uncovered, stirring occasionally, about 30 min. until thickened. Stir frequently near end of cooking to avoid burning mixture.
  2. Transfer mixture into food processor or blender and puree until smooth. Pour ketchup into heatproof glass jar; cool to room temperature. Seal with lid and chill at least an hour. before using. Ketchup can be stored in refrigerator up to two weeks.

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