TOMATO KETCHUP
Provided by Food Network
Time 3h40m
Yield about 2 quarts
Number Of Ingredients 19
Steps:
- Place onion slices on grill. Grill until the slices are blackened on both sides -- about 15 minutes per side.
- In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds about 5 minutes, and then grind them in a mortar and pestle or a spice grinder.
- In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce.
- Add the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add the whole tomatoes and tomato paste. Simmer this mixture for 3 hours, stirring every 15 minutes to break up the tomatoes and to prevent sticking. Puree some of the mixture in a blender and return to the pot. If the pureed ketchup seems too thin, continue cooking it until it's reduced to a consistency you like.
CUMIN TOMATO KETCHUP
Ordinary ketchup can be so boring. This variation is good on grilled turkey burgers or chicken burgers.
Provided by Shirl J 831
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a small bowl (glass), whisk together ketchup,cumin and vinegar till mixed well. Refrigerate unused portions.
Nutrition Facts : Calories 257.9, Fat 1.7, SaturatedFat 0.2, Sodium 2683.1, Carbohydrate 64, Fiber 1.2, Sugar 56.3, Protein 5
FAMOUS TOMATO KETCHUP
Steps:
- Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
- Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken.
- Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks.
- Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle.
ROASTED TOMATO KETCHUP
Steps:
- Put the passata into a heavy pan with the vinegar, lemon juice, and spices. Bring to a simmer, then add the sugar. Stir until dissolved, then continue to simmer, stirring occasionally, for 25 to 30 minutes, until the sauce is reduced to a thick but pourable consistency.
- Pour immediately into warm, sterilized bottles or jars (see p. 152). Seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dry place and use within 4 months. For longer keeping, sterilize the filled jars using the method on p. 125. Once opened, keep in the fridge.
- VARIATION
- Rhubarb makes a delightful fruity ketchup; this is a good way to use up the tougher, tarter stalks toward the end of the rhubarb season. Slow roast 4 1/2 pounds of chopped rhubarb with 9 ounces of chopped red onions and 3 or 4 garlic cloves at 350°F for about 1 hour. Strain through a sieve and put into a heavy saucepan. Use the same quantities of sugar and vinegar as above, but leave out the lemon juice (as rhubarb is very acidic). Replace the mustard, black pepper, and cloves with a good teaspoonful each of ground cumin and coriander. Continue to cook as for tomato ketchup.
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
IN-A-PINCH KETCHUP
I made this one night when I ran out of ketchup and was making a meatloaf. I kept adding and writing it down, and Voila! I had a homemade ketchup with simple ingredients and went well with just about anything.
Provided by outnumbered
Categories Side Dish Sauces and Condiments Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.
Nutrition Facts : Calories 41 calories, Carbohydrate 10.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 308.2 mg, Sugar 8.1 g
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
SMOKY TOMATO KETCHUP
easy to make Tomato ketchup
Provided by Leighton curtis
Time 25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- cut your tomatoes into quarters and remove the core, place in a pan along with the rest of the ingredients and bring to the boil. once boiling turn down to simmer for 10 minutes stirring occasionally. Remove from heat and leave to cool for 5 minutes then blitz in a blender. pass through a sieve and put into the fridge to cool.
CUMIN-CHIPOTLE KETCHUP
Categories Condiment/Spread Tomato Quick & Easy Summer Lemongrass Bon Appétit
Yield Makes 3/4 Cup
Number Of Ingredients 5
Steps:
- Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute. Transfer to plate and cool. Grind seeds in spice grinder or in mortar with pestle.
- Return cumin to same saucepan. Whisk in ketchup, chipotle chilies with 1 tablespoon spicy tomato sauce, lime juice and tequila. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes. Serve warm or at room temperature. (Can be made 1 week ahead. Cover and chill.)
CORIANDER-CUMIN KETCHUP
This blend can be used as any ketchup and is particularly good on grilled steak or hamburgers. It is also tasty spooned over grilled tuna, bass or bluefish or mackerel and can be used in place of mayonnaise on sandwiches.
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 45m
Yield One cup
Number Of Ingredients 7
Steps:
- Place tomatoes in a medium saucepan over medium heat. Cover and cook, stirring often, until soft, about 15 minutes. Place in a food processor and puree until smooth. Strain through a fine sieve. Place in a clean saucepan and stir in the coriander and cumin. Cook, uncovered, over medium heat until thick, about 25 minutes. Stir in the lemon and lime juices, honey and salt. Store in an airtight container.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 373 milligrams, Sugar 7 grams
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