House Ketchup Food

HOUSE KETCHUP

House Ketchup image

Once you try making your own ketchup you will wonder why you ever bothered to buy it. This has a beautiful flavour. Store this in sealed containers in the refrigerator. You can also can this using standard canning procedures if you wish.

Provided by MarieRynr

Categories < 60 Mins

Time 40m

Yield 6 cups

Number Of Ingredients 10

Ingredients

2 (16 ounce) cans tomato paste
2 cups water
1 3/4 cups aged red wine vinegar
1/2 cup balsamic vinegar
1 tablespoon dry mustard
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1 3/4 cups brown sugar

Steps:

In a large pot, combine the tomato paste, water, red wine and balsamic vinegars, mustard, cunnamon, cumin, cloves and mace. Whisk well and add the brown sugar. cook over medium heat for 20 minutes or so, until the flavours marry.
Remove from the heat and cool for 10 minutes, then pour into glass bottles with tight fitting lids. Store in sealed containers in the refrigerator.

Nutrition Facts : Calories 378.2, Fat 1.4, SaturatedFat 0.2, Sodium 1231.3, Carbohydrate 92.4, Fiber 7.4, Sugar 80.4, Protein 7.1

HOMEMADE KETCHUP

Homemade Ketchup image

Provided by Food Network Kitchen

Categories condiment

Time 1h30m

Yield about 5 cups

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
2 cups finely chopped onion
1 tablespoon chopped peeled ginger
4 cloves garlic, minced
2 teaspoons mustard powder
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 cup tomato paste
Two 28-ounce cans whole peeled tomatoes
2 bay leaves
2/3 cup packed light brown sugar
1/2 cup apple cider vinegar
1 tablespoon molasses
Kosher salt

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

Homemade Ketchup image

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

Ingredients

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

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

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