5 Ingredient Quick Homemade Ketchup Food

EASY HOMEMADE KETCHUP (NATURALLY SWEETENED!)

Steps:

• 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.
• Enjoy with French fries, vegan burgers, breakfast sausage, and beyond! Will keep covered in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months (frozen into ice cube molds).

HOMEMADE KETCHUP IN JUST 5 MINUTES!

Steps:

• Place all ingredients in powerful blender.
• Blend until combined and you reach a smooth texture.
• Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.
• Store in an airtight container in the fridge for up to 1 week.

HOMEMADE KETCHUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
• Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
• Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
• Peach-Curry Ketchup
• Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
• Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.

HOMEMADE KETCHUP

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.

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 KETCHUP

Steps:

• Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
• Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.
• Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

HOMEMADE TOMATO KETCHUP

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).