kit for making “My homemade ketchup”.

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Kit containing 2 x 57 g dried tomato mixes + 1 x 10 cL balsamic vinegar + 85 g brown cane sugar

200 g

124.75 €/kg

balsamic vinegar: balsamic vinegar of Modena 6% acidity (wine vinegar*, concentrated grape must*, coloring: caramel 150d*) * Sulfites
Brown sugar from Reunion Island,
Dried tomato mix for ketchup: 87% dried tomato flakes (tomato, corn starch), onion, garlic.

Average nutritional values per 100 ml :
balsamic vinegar :
Energy: 288 kJ / 67 kcal; Fat: 0 g of which Saturated fatty acids: 0 g; Carbohydrates: 11 g of which Sugars 11 g; Protein: 0 g; Salt: 0.05 g.

rehydrated mixture. Heat and stir 1 to 2 minutes over medium heat. - 3. Add 3cl of balsamic vinegar, 30g of cane sugar, salt and pepper. Simmer for 5 to 10 minutes over low heat, you can adjust the taste and texture with more or less water and balsamic vinegar. - 4. Optional step: Blend the sauce in a blender for a smoother texture. - 5. Allow to cool and pour into the bottle. - 6. You can enjoy and store your ketchup in the refrigerator for several weeks (away from light and air).


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