61kcal
5g
15g
1g
1g
1g
7g
226mg
- 1 Onion
- 500g / 17.64oz ripe Tomatoes
- 2 tbsp Olive oil
- from 2 oranges Orange juice
- 1 tbsp Tomato paste
- 1 tbsp Apple cider vinegar
- 1 tsp Sweet paprika powder
- to taste Salt
- to taste Pepper
1. Peel and finely dice 1 Onion. Wash and chop 500g / 17.64oz ripe Tomatoes, removing the stem ends.
2. Heat 2 tbsp Olive oil in a pot and sauté the Onion until translucent.
3. Add the Orange juice from 2 oranges, Tomato paste (1 tbsp), Apple cider vinegar (1 tbsp), and Sweet paprika powder (1 tsp). Season with Salt and Pepper to taste.
4. Let it simmer uncovered over low heat for about 30 minutes, stirring occasionally.
5. Remove the pot from the heat and blend everything in the pot with an immersion blender.
6. Strain the tomato puree through a sieve to remove seeds and skins.
7. Pour the ketchup into sterile jars and seal. Store opened jars in the refrigerator and consume within 1 week.
8% of RDI
16% of RDI
15% of RDI
0% of RDI
0% of RDI
16% of RDI
11% of RDI
Tomatoes are rich in valuable vitamins and secondary plant compounds. The low-calorie fruit vegetable owes its color to carotenoids, especially lycopene. This protects against cardiovascular diseases, strengthens the immune system, and is said to reduce the risk of certain cancers. Lycopene is heat-stable, so most of it is retained during cooking. Additionally, heating makes lycopene more bioavailable, meaning it is better absorbed by the body.
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