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
HOMEMADE TOMATO KETCHUP
Provided by Jamie Oliver
Categories condiment
Time 1h45m
Yield about 1 pint
Number Of Ingredients 15
Steps:
- Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
- Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
- Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
- Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.
HOMEMADE TOMATO KETCHUP
Steps:
- Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 2 tablespoons each of the cider vinegar and brown sugar and 1/2 cup of the water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, allspice, cloves and salt.
- Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency.
- Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month.
TOMATO KETCHUP
The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a meaty tomato for this, so save delicate heirlooms for salads. Many ketchup recipes call for loads of spices, but this one is kept simple with just a little black pepper and Worcestershire sauce for complexity - a close approximation to that inimitable flavor of classic Heinz, without the high-fructose corn syrup.
Provided by Melissa Clark
Categories condiments
Time 40m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1154 milligrams, Sugar 33 grams
HOMEMADE TOMATO KETCHUP
Make and share this Homemade Tomato Ketchup recipe from Food.com.
Provided by 2Bleu
Categories Vegetable
Time 2h20m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
- Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
- Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.
Nutrition Facts : Calories 63.6, Fat 2.4, SaturatedFat 0.3, Sodium 308.4, Carbohydrate 10.7, Fiber 1.3, Sugar 4.2, Protein 1.1
HOMEMADE TOMATO KETCHUP
Nothing tastes better then homemade ketchup on a grilled burger. With all the gardening plans coming up, I thought this would be a good time to post this recipe. Very easy to do.
Provided by Karen From Colorado
Categories Vegetable
Time 4h
Yield 2 Pints
Number Of Ingredients 9
Steps:
- Mix the first 4 ingredients in a saucepan.
- Cover and bring to boil.
- Remove from heat and let stand.
- Wash, core, and quarter tomatoes.
- Drain in a colander, discarding liquid.
- Place tomatoes in a large pot.
- Add onion and cayenne.
- Bring to boiling.
- Cook for 15 minutes, stirring often.
- Put mixture through a food mill; discard seeds and skins.
- Add sugar to the tomato juice.
- Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
- Strain vinegar mixture into tomatoes, discarding spices.
- Add salt.
- Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
- Water Bath Canning-------------.
- Prepare ketchup as above.
- Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
- Wipe jar rims clean.
- Adjust lids.
- Process in boiling water bath for 10 minutes (start timing when water boils).
Nutrition Facts : Calories 770.5, Fat 4.2, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 179.1, Fiber 23.1, Sugar 150.6, Protein 16.8
More about "homemade tomato ketchup recipes"
EASY HOMEMADE KETCHUP (NATURALLY SWEETENED)
From minimalistbaker.com
5/5 (9)Total Time 1 hr 10 minsCategory CondimentCalories 27 per serving
- 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.
HOMEMADE KETCHUP IN JUST 5 MINUTES! - THE PETITE …
From thepetitecook.com
HOMEMADE KETCHUP WITH FRESH TOMATOES - LIVING SMART …
From livingsmartandhealthy.com
HOMEMADE KETCHUP WITH FRESH TOMATOES - LIVE SIMPLY
From livesimply.me
THE BEST HOMEMADE KETCHUP - MADE WITH FRESH …
From boulderlocavore.com
TOMATO KETCHUP FROM SCRATCH - HEALTHY CANNING
From healthycanning.com
EASY TOMATO KETCHUP RECIPE USING TOMATO PASTE - THE …
From thespruceeats.com
HOMEMADE KETCHUP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (9)Total Time 25 minsCategory CondimentPublished Jun 23, 2022
HOMEMADE TOMATO KETCHUP WITH FRESH TOMATOES - ORGANIZED …
From organizedisland.com
TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
HOMEMADE TOMATO KETCHUP RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE TOMATO KETCHUP - SWEET AS HONEY
From sweetashoney.co
SERIOUSLY GOOD HOMEMADE KETCHUP - INSPIRED TASTE
From inspiredtaste.net
HOMEMADE TOMATO KETCHUP | EASY TOMATO SAUCE - COOKING FROM …
From cookingfromheart.com
NICO'S STICKY PORK RIBS WITH BANANA KETCHUP - RTÉ
From rte.ie
SIMPLE HOMEMADE KETCHUP RECIPE - TASTING TABLE
From tastingtable.com
HOMEMADE TOMATO KETCHUP | CLEAN FOOD CRUSH
From cleanfoodcrush.com
HOMEMADE KETCHUP RECIPE (BEST FLAVOR!) – A COUPLE COOKS
From acouplecooks.com
WOMAN IS SHOCKED WHEN SHE COMPARES INGREDIENTS IN AMERICAN …
From intheknow.com
THE SWEETER INGREDIENT SWAP FOR TOMATO SAUCE - TASTING TABLE
From tastingtable.com
#weeknight #time-to-make #course #main-ingredient #preparation #for-large-groups #low-protein #healthy #sauces #canning #condiments-etc #vegetables #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #savory-sauces #healthy-2 #low-in-something #equipment #number-of-servings #technique #4-hours-or-less
You'll also love