Spicy Tomato Ketchup
Spicy Tomato Ketchup requires roughly 1 hour and 20 minutes from start to finish. For $1.18 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 145 calories, 3g of protein, and 6g of fat each. 585 people were glad they tried this recipe. It works well as a rather inexpensive side dish. This recipe from The Endless Meal requires soy sauce, garlic, ginger, and olive oil. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 61%. Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup, tomato ketchup or tomato sauce | how to make tomato ketchup, and Spicy Ketchup are very similar to this recipe.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 70 minutes
Ingredients:
4 red bird's eye chillies (or red thai chillies)
3 cloves of garlic
2 teaspoons ginger, grated
2 tablespoons olive oil
½ cup palm sugar (or substitute brown sugar)
Salt to taste
½ teaspoon sea salt
2 tablespoons soy sauce
2 lbs ripe tomatoes, cut in half
3 tablespoon white vinegar.jpg)
Equipment:
baking paper
baking sheet
oven
blender
sauce pan
Cooking instruction summary:
Preheat the oven to 400 degrees.Line a baking sheet with parchment paper. Lay tomatoes on the prepared baking sheet, skin side down. Drizzle with olive oil and sprinkle sea salt evenly over top. Roast in the oven for 1 hour, or until tomatoes are very soft. Remove from oven and set aside to cool slightly.Add cooled tomatoes and all other ingredients, except the salt, to a blender. Puree until smooth.Pour the jam into a small saucepan and cook over medium high heat for 10 minutes, stirring occasionally. Season to taste with salt. Allow the ketchup to cool slightly before pouring into jars.
Step by step:
1. Preheat the oven to 400 degrees.Line a baking sheet with parchment paper. Lay tomatoes on the prepared baking sheet, skin side down.
2. Drizzle with olive oil and sprinkle sea salt evenly over top. Roast in the oven for 1 hour, or until tomatoes are very soft.
3. Remove from oven and set aside to cool slightly.
4. Add cooled tomatoes and all other ingredients, except the salt, to a blender. Puree until smooth.
5. Pour the jam into a small saucepan and cook over medium high heat for 10 minutes, stirring occasionally. Season to taste with salt. Allow the ketchup to cool slightly before pouring into jars.
Nutrition Information:
covered percent of daily need
