Tomato Ketchup
This ketchup recipe does not call for something you've never heard of, and does not call to simmer for 3 hours like some other recipes do!
Source and licence
"Tomato Ketchup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tomato_Ketchup, revision 4598705), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tomato_Ketchup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4598705
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 24 oz tomato paste
- 1 tbsp salt
- ¼ cup malt vinegar
- 2 tbsp garlic powder
- 2 tbsp onion powder
Method
- Combine all ingredients in a large saucepan over medium-high heat. Bring to a boil and cook for 15 minutes.
- Keep refrigerated in an airtight container for up to 2 weeks, or freeze up to 2 months.