Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 5 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
roast:
30 mins
total:
45 mins
Yield:
1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Place all ingredients in a 15x10x1-inch baking pan and toss together. Roast, uncovered, for 30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated, stirring every 10 minutes. Place in a food processor. Cover and process until smooth.

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Teaching Notes:

Roasting the tomatoes brings out their natural sweetness in this homemade ketchup -- which is lower in sodium and sugar than purchased ketchup. If you don't have a food processor, you can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.

Nutrition Facts

7 calories; carbohydrates 2g; sugars 1g; vitamin a 194.4IU; vitamin c 3mg; niacin equivalents 0.2mg; folate 4mcg; sodium 1mg; potassium 57mg.
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