Homemade Roasted Tomato Ketchup Food

HOMEMADE TOMATO KETCHUP

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.

PAN-SEARED PORK BURGERS WITH PEPPERS AND MUSHROOMS

Steps:

• Slice half the peppers in rings; set aside. Chop remaining. In bowl combine chopped peppers, pork, 2 teaspoons of the Worcestershire, and 2 teaspoons cracked black pepper. Shape in four 3/4-inch-thick patties. In large hot skillet cook patties over medium-high 10 to 12 minutes; turn once (160 degrees F internal temp.). Transfer to plates; cover. In same skillet cook pepper rings and mushrooms 3 minutes; sprinkle salt.
• Wrap bread in paper towels. Microcook on HIGH for 30 seconds. For sauce, combine mayonnaise, remaining Worcestershire sauce, and black pepper. Place burgers on bread; top with pepper-mushroom mixture. Pass sauce. Makes 4 servings.

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.

TOMATO KETCHUP

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.

CHUNKY-STYLE ROASTED TOMATO KETCHUP

Steps:

• Preheat oven to 400 degrees.
• Place tomatoes, skin side up, on baking rack set on baking sheet.
• Add the green pepper and onion.
• Brush vegetables very lightly with olive oil.
• Place in oven and roast until lightly browned, about 15 minutes.
• Remove from oven and cool slightly.
• Chop the onions and peppers fairly small.
• Place the tomatoes in a food processor and pulse until chunky.
• Add the onions, peppers and additional ingredients.
• Taste for seasoning.
• Let set at room temperature until ready to use.
• Can be made ahead and refrigerated for up to 3 days.

ROASTED TOMATO KETCHUP

Steps:

• Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.

TOMATO KETCHUP

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.

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.

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.

HOMEMADE TOMATO KETCHUP - JAMIE OLIVER

Steps:

• Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.
• Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.
• Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.
• Roughly chop basil leaves. Turn off heat and add basil; stir well.
• Transfer to blender and puree smooth. Work in batches, filling the blender jar no more than half way. Pour into a fine sieve and push through.
• Sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. Stir ketchup well and transfer to bottles. Fill bottles completely before sealing. Allow to cool completely, then store in a cool dark place for up to 6 months. Refrigerate after opening.

HOMEMADE TOMATO KETCHUP

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, then reduce heat to moderately-low.
• Simmer, partially covered, for an hour.
• Stir often and be sure ketchup doesn't scorch.
• Adjust seasonings and add more sugar or vinegar if you wish.
• Continue to simmer if not thickened.
• Process with a food mill using a medium size disc (approx. 5 mm). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
• The pulp and sauce should be about the consistency of a thick tomato sauce.
• If not, return to the pot over medium heat until thickened.
• The ketchup will thicken further after canning and cooling.
• Cover jars loosely with new, two-piece lids.
• Let jars stand until ketchup cools and lids are slightly indented in center.
• Screw jars tightly closed and store in refrigerator.
• Ketchup will keep well for up to 6 months.

HOMEMADE TOMATO KETCHUP

Steps:

• In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl.
• In cleaned kettle stir together puree, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.
• Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and salt. Ketchup may be made 10 days ahead and chilled, covered.

HOMEMADE TOMATO KETCHUP

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.

TOMATO KETCHUP

Steps:

• Place the tomatoes, onions and garlic in a heavy, nonaluminum pot, cover and slowly bring to a boil over medium heat. Remove the lid, stir, and continue cooking for about 45 minutes, or until the tomatoes are very soft.
• Remove the pot from the heat, and pass the mixture through a food mill or strainer, discarding the seeds and skin. Return the liquid to the pot, stir in the sugar, paprika and mace, and slowly cook over medium heat for about one hour, or until the volume is reduced by half. Stir frequently, and as the sauce thickens, adjust the heat down.
• While the sauce is cooking, place the vinegar, peppercorns, cinnamon, mustard seed, cloves and chili pepper in a small saucepan and bring to a boil. Reduce the heat to low and let it simmer slowly.
• Once the ketchup has thickened, strain the seasoned vinegar into it, stirring to mix well, and continue cooking for another 45 minutes. Allow the ketchup to cool, pour it into sterilized jars and store in the refrigerator for three to four months. Or pour it into sterilized jars, leaving a half-inch space at the top, cover with preserving lids and process in boiling water for 20 minutes.

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).