Ingredients for Fusion Ketchup
- No Salt Added Tomato Sauce
- No Added Salt Tomato Paste
- Malt Vinegar
- Low Sodium Soy Sauce
- Onion Powder
- Ground Oregano
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How to Make Fusion Ketchup
- Wash and roughly chop 2 lbs of ripe tomatoes.
- In a medium saucepan, combine the chopped tomatoes, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons of salt, 1 tablespoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of black pepper.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 8-10 minutes, or until the tomatoes have softened and released their juices.
- Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth.
- Return the blended ketchup to the saucepan and simmer for another 2-3 minutes to slightly thicken.
- Taste and adjust seasoning as needed. Add more brown sugar for sweetness, vinegar for tanginess, or salt to taste.
- Sterilize a jar or container. Pour the hot ketchup into the jar, leaving about 1/2 inch of headspace.
- Seal the jar tightly and let it cool completely before storing in the refrigerator.
- Enjoy your homemade Fusion Ketchup! It will last for several weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
0g
Carbs
0g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Sauces Appetizers Condiments Etc Fruit Vegetables American Canadian Southern United States Easy European No Cook Refrigerator Diabetic Holiday Event Kid Friendly Low Fat Picnic Vegan Vegetarian English Scottish Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Pacific Northwest Oamc Freezer Make Ahead Independence Day Inexpensive Cooking Mixes Savory Sauces Healthy 2 Northeastern United States Low In Something To Go Equipment Number Of Servings 3 Steps Or Less Technique
