Ketchup

Ketchup

21
DJFoodie 3

"It's the only ketchup recipe that I've ever had that stood up even close to as good as popular brands! It's different, but it's REALLY good! It's important to reduce this for a long time, like 4 hours or so. It will thicken just a bit as it cools."

Ingredients

4 h 20 m {{adjustedServings}} servings 51 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
  2. Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.
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Reviews

21
  1. 27 Ratings

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i've made this ketchup three times already and anyone who tries it, loves it! instead of the fennel bulb, i use ground fennel and replace the salt with sea salt. i've never strained it because t...

This turned out better than I expected. The flavor is a little strange... but in a good way, if that makes any sense! I personally don't think it is anything like regular ketchup; I thought it w...

Now I will comment after the fact. This ketchup turned out to be very tasty. I used a little green pepper in my first batch, fennel seed rather than the bulb, and a lot more tomatoes than the ...