HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
EASY ITALIAN KETCHUP
This is an easy recipe that takes plain ketchup to a whole new level. The herbs and spices give it a wonderful aroma and great taste. It works well with homemade potato wedges or any kind of french fries.
Provided by rerak09
Categories Sauces
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except for the oregano in a saucepan and simmer on low heat to combine flavors. This should only take about 2 minutes.
- Add the oregano and cook for another 30 seconds. If the smell of the oregano is not coming through, add another 1/4 tsp of oregano and paprika and cook for another 30 seconds.
- If the ketchup gets too thick, you can add some water to thin it.
- Take the ketchup off the heat and cool before using.
Nutrition Facts : Calories 32.7, Fat 0.2, Sodium 334.9, Carbohydrate 8.1, Fiber 0.3, Sugar 6.9, Protein 0.7
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EASY HOMEMADE KETCHUP RECIPE - THE CONSCIENTIOUS EATER
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5/5 (3)Total Time 20 minsCategory CondimentsCalories 487 per serving
- In a saucepan, stir together all of the ingredients until combined and bring everything to a simmer.
- Allow the ketchup to simmer, while stirring often, for about 5-10 minutes until the sugar has dissolved and everything is well combined.
- If the ketchup is too thick, you can add more water 1 tablespoon at a time until it reaches your desired consistency. I like using 1/4 cup + 2 tablespoons of water total for my ketchup.
- Taste and adjust the seasonings as desired, adding more sugar for sweetness, vinegar for tartness or salt for saltiness.
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5/5 (7)Calories 27 per servingCategory Condiment
- If using crushed tomatoes and you want very smooth ketchup, place all ingredients in a small blender and blend until creamy and smooth. Otherwise, proceed to step 2.
- Place all the ingredients in a medium saucepan and stir until well combined, then turn the heat on medium low. Stir gently until everything comes to a light simmer, then cover and reduce heat to low.
- Let simmer for 45 minutes to 1 hour, or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.
- Once reduced, use a teaspoon to remove a spoonful from the saucepan, and let it cool on the counter — you want to taste it cooled for accurate adjustment! Taste and adjust if desired, adding salt to taste, more vinegar (1 Tbsp at a time) for tang, more maple syrup for sweetness, or more onion powder for more savory notes.
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