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  • 2 Ratings

One bite of this Green Tomato Ketchup recipe is all the proof you need that it's well worth it to make your own condiments! Try this green ketchup with fried potatoes or chicken strips.

Source: Better Homes and Gardens


Recipe Summary test

30 mins
30 mins
4 hrs
4 hrs 60 mins
4 cups


Ingredient Checklist


Instructions Checklist
  • In a large nonreactive bowl combine the first five ingredients (through salt). Cover and chill overnight.

  • Drain tomato mixture in a large colander. Rinse well with cool water to remove excess salt. Transfer tomato mixture to a 4-quart stainless-steel, enamel, or nonstick pot. Stir in the next eight ingredients (through cloves). Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until vegetables are soft and most of the liquid is evaporated. Cool slightly. Transfer mixture, half at a time, to a food processor. Cover and process until nearly smooth.

  • Divide ketchup between two clean 1-quart canning jars. Cool to room temperature. Stir 1/4 cup whey into each jar. Cover jars with paper towels and secure with a rubber band. Let ketchup stand at room temperature for 4 hours. Chill 6 to 8 days or until bubbly before using. Store, covered, in the refrigerator up to 2 months.


For liquid whey, place 1 1/2 cups plain yogurt (do not use Greek yogurt or yogurt that contains gelatin) in a fine-mesh sieve lined with 100%-cotton cheesecloth or a coffee filter. Place the sieve over a small bowl. Cover and chill 24 hours to drain. The liquid that collects in the bowl is whey. Save yogurt to serve as a dip or with desserts. (Or purchase liquid whey from a health food store.)

Nutrition Facts

16 calories; carbohydrates 4g; sugars 3g; vitamin a 153.4IU; vitamin c 4.6mg; niacin equivalents 0.1mg; folate 3.5mcg; sodium 170mg; potassium 49mg; calcium 6mg; iron 0.2mg.