Ketchup made from tomatoes and apples
| Ingredient | Qty, g | |
|---|---|---|
| Tomato ? 1 pc ≈ 90 g 1000 g ≈ 11.1 sheet | ||
| Onion ? 1 pc ≈ 110 g 200 g ≈ 1.8 sheet | ||
| Olive oil | ||
| Apples ? 1 pc ≈ 180 g 200 g ≈ 1.1 sheet | ||
| Water | ||
| Cooking salt | ||
| Stevia ?A sugar substitute is used in the recipe with sweetness relative to sugar 1:1 | ||
| Carnation | ||
| Allspice | ||
| Bay leaf | ||
| Garlic ? 1 pc ≈ 5 g 5 g ≈ 1 sheet | ||
| Apple cider vinegar | ||
| Product release: | 1 550 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 10 min | ||
| 5 min | ||
| 7 min | ||
| 10 min | ||
| 5 min | ||
| 1 h | ||
1 h 37 min | ||
|---|---|---|
| Proteins | 0.8 g |
| Fats | 1.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 4.3 g |
| Calories | 33 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.5 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 21.3 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.66 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 833 |
| Weight loss | Detention | Set |
|---|---|---|
| 3% | 2% | 2% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tomato Lycopene | 43438643? |
| iWhich products: ◦ Cooking salt: 99% Sodium | 19193619? |
| iWhich products: ◦ Tomato: 97% ◦ Onion: 3% Molybdenum | 1010219? |
| iWhich products: ◦ Tomato: 50% ◦ Carnation: 29% ◦ Onion: 14% ◦ Allspice: 7% Manganese | 6897? |
| iWhich products: ◦ Tomato: 81% ◦ Onion: 10% ◦ Apples: 7% Potassium | 6787? |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
Thoroughly rinse the tomatoes (1 kg), remove the stems, and cut them into large pieces.
Blend the tomatoes in a blender until smooth and pour the resulting tomato mixture into a large pot with a thick bottom. Place the pot on low heat.
Dice the onion (200 g) and sauté it in olive oil (15 ml) until golden brown.
Core the apples (200 g), chop them, and simmer on low heat with the addition of 100 ml of water until soft.
Once the onion and apples are ready, blend them in a blender and add them to the tomato mixture.
Thoroughly mix all the ingredients, then add the spices:
- salt (1 tbsp);
- erythritol (1 tbsp);
- clove (1 piece);
- black pepper (1 tsp);
- bay leaf (1 piece);
- garlic (1 clove, optional).
Cook the mixture on low heat, stirring occasionally, until the desired consistency is reached. This usually takes about an hour.
At the end of cooking, you may add 0.5 tbsp of apple cider vinegar, if desired.
