Cherry Tomato Ketchup | PCC Natural Markets

Cherry Tomato Ketchup

Yield: about 2 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

It's worth the effort to make this homemade, subtly spiced ketchup. Use it for burgers, fries or even spread on toast!



Place spices in cheesecloth; gather the corners and wrap tightly with a piece of twine. Set aside.

Heat oil in a large nonreactive pot over medium heat. Sauté onions and garlic until soft, 7 to 10 minutes. Add cheesecloth bundle and tomatoes; bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring often. Cook until tomatoes are falling apart and liquid has reduced by about one third, 30 to 40 minutes. Remove from the heat and let cool slightly; discard cheesecloth bundle.

Carefully puree tomato mixture; strain through a sieve, if desired. Transfer puree to a clean saucepan. Stir in vinegar, molasses, paprika and cayenne; bring to a boil. Reduce heat and simmer, stirring frequently, until sauce has thickened to the desired consistency, about 1 hour (sauce will thicken slightly when cooled). Season with salt and pepper.

Transfer sauce to clean jars and refrigerate up to 1 month.

Each serving: 40cal, 0.5g fat (0g sat), 0mg chol, 85mg sodium, 8g carb, 1g fiber, 5g sugars, 1g protein

Recipe by Jackie Freeman, PCC Chef

More about: sauces, tomatoes


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