Homemade Ketchup for Grilling
Quick and delicious! A simple recipe to replace store-bought ketchup.
Eliza
Recipe author
Homemade Ketchup for Grilling
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
1 g
Fats 0 %
0 g
Carbohydrates 67 %
2 g
5 kcal
GI:
100
/
0
/
0
- Grilling season is finally here—hooray! I want to share a little recipe that's handy for every meat lover (and not just for grilled kebabs). We stopped buying bottled ketchup and mayo-based sauces a long time ago. I always make everything at home myself, because you read the label and it seems like there's nothing bad in there, but you never really know the quality of what went in. For homemade "ketchup," I use a good-quality tomato paste. I like knowing the paste is made from just tomatoes, with nothing extra—and the price is fair, honestly. Just look at what fresh tomatoes cost these days, then add labor and packaging on top… I'd say it's more than reasonable. Anyway, I got a little sidetracked there.
- Take a little water (about 1/2 cup, or 100–150 ml, per small jar—enough for four people at a cookout), pour it into a small pan, and bring it to a boil. Once it's bubbling, stir in the tomato paste and cook for a minute until it's fully blended in. Then add Provençal (Italian) herbs, and sometimes a little chili pepper to give the sauce some heat. You can add a touch of sugar and salt to taste. Let it boil another minute so the liquid reduces a bit and the herbs soften. Voilà! Delicious homemade ketchup, with no additives or mystery ingredients—just pure tomato paste with nothing but tomatoes in it. My friends love my homemade ketchup, and they always remind me before the weekend to make a big batch!
Caloric content of the products possible in the composition of the dish
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Tomato paste - 28 kcal/100g
- Water - 0 kcal/100g
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