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 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
SPICED TOMATO KETCHUP
This sauce is a tomato jam that tastes more like a richly spiced ketchup. A long simmer is important. This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney's cookbook, "Matthew Kenney's Mediterranean Cooking." My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne. A long simmer is important for cooking the sauce to the right consistency and for concentrating the flavors. After that, I put the ketchup through a food mill to achieve smoother texture, but that step is optional. I salt toward the end of cooking because the mix will reduce quite a lot and it's too easy to oversalt if you salt before that happens. However, be sure to use enough salt to balance out the sweetness and bring out the spice.
Provided by Martha Rose Shulman
Time 2h20m
Yield Makes 1 2/3 cups
Number Of Ingredients 13
Steps:
- Heat olive oil over low heat in a heavy-bottom saucepan. Add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute. Add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes. Add sugar and stir until it has dissolved in the vinegar. Add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick purée and there is little liquid in the pan, about 1 hour 45 minutes. Uncover and continue to simmer until all the liquid has cooked off, about 15 minutes.
- Season to taste with salt and pepper and stir in honey. Continue to simmer, stirring, until mix is shiny, about 5 minutes. Remove from heat and allow to cool. Taste and adjust salt. Transfer to a jar and refrigerate if not using right away. Serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment.
- Optional step: Before or after the mix cools, put through the fine blade of a food mill.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 763 milligrams, Sugar 29 grams, TransFat 0 grams
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
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.
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
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- 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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