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Homemade Ketchup

Active Time: 15 minutes • Total Time: 1 hour plus chilling • Makes: about 1-1/4 cups

1-1/2 teaspoons Schnucks olive oil
1/2 small yellow onion, chopped (about 1/2 cup)
2 garlic cloves, minced
1/4 teaspoon dry ground mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon ground black pepper
1 can (14.5 ounces) fire roasted diced tomatoes
1/4 cup red wine or apple cider vinegar
2 tablespoons Schnucks brown sugar
2 tablespoons tomato paste

1. In 2- to 3-quart saucepan, heat oil over medium heat. Add onion and cook 4 to 6 minutes or until tender, stirring frequently. Meanwhile, in cup, add garlic, ground mustard, paprika, salt, chili powder and pepper; add spices to onions and cook 1 minute, stirring. Add tomatoes with their juice, vinegar, brown sugar and tomato paste and heat to boiling. Reduce heat to medium-low and simmer 40 to 45 minutes or until thick, stirring occasionally.

2. Transfer tomato mixture to blender with center part of lid removed to allow steam to escape; puree until smooth. Transfer ketchup to bowl; cover and refrigerate at least 2 hours or up to 5 days before serving.

Each 2 tablespoons: about 30 calories, 1 g total fat
(1 g saturated), 0 mg cholesterol, 190 mg sodium,
6 g carbohydrate, 1 g fiber, 1 g protein