5 INGREDIENT QUICK HOMEMADE KETCHUP
This 5 ingredient quick homemade ketchup is delicious and so much more healthy than the store-bought version. Plus, it's made in under 30 minutes!
Provided by Sweetphi
Categories Sauces
Time 25m
Number Of Ingredients 6
Steps:
- Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally.
- When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.)
- Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.
Nutrition Facts : Calories 66 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3557 mg, Fiber 2 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOMEMADE KETCHUP IN JUST 5 MINUTES!
Homemade ketchup in just 5 minutes - Easy, rich in flavour and definitely healthier than the store-bought version.
Provided by Andrea Soranidis - The Petite Cook
Categories Sauce
Time 5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 21 kcal, Fat 1 g, SaturatedFat 1 g, Sodium 196 mg, Carbohydrate 5 g, Fiber 1 g, ServingSize 1 tablespoon, Sugar 4 g, Protein 1 g, UnsaturatedFat 2 g
KETCHUP, EASY & QUICK
If you need a quick and easy recipe for Ketchup this one uses only a few ingredients. I take this recipe as a base and add various other ingredients as I go. I got this recipe somewhere from the Interwebs.
Provided by Marc 2
Categories Sauces
Time 25m
Yield 600 ml, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small pan add water and vinegar and dissolve the sugar.
- When sugar is dissolved add the rest of the ingredients and let simmer for about 20 minutes.
- Don't taste it when it's warm, it horrible when it's warm. Let chill in fridge.
Nutrition Facts : Calories 27.6, Fat 0.1, Sodium 596.9, Carbohydrate 5.3, Fiber 1, Sugar 2.9, Protein 0.9
HOMEMADE KETCHUP
Provided by Food Network Kitchen
Categories condiment
Time 1h30m
Yield about 5 cups
Number Of Ingredients 14
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.
EASY KETCHUP
Make and share this Easy Ketchup recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 20m
Yield 9 half-pint jars or 4 pint jars
Number Of Ingredients 10
Steps:
- In a 8-quart stainless steel pan,combine tomato paste,tomato sauce and red wine vinegar.
- Stir until smooth and thoroughly blended.Add brown sugar,corn syrup,lemon juice,mustard,salt,garlic powder and onion powder,stirring well after each addition.
- Over medium heat,bring the mixture to a boil.
- Reduce heat and simmer gently for 5 minutes,stirring frequently to prevent sticking.
- Remove the pan from the heat.
- Ladle the ketchup into hot,sterilized jars,leaving 1/2 inch headspace.
- Using a plastic knife,remove any trapped air bubbles.
- Wipe the jarrims clean with a clean damp cloth.
- Cover with hot lids and apply screw rings.
- Process half pint jars in a water bath for 15 minutes,pint jars for 20 minutes.
Nutrition Facts : Calories 231.2, Fat 0.8, SaturatedFat 0.1, Sodium 1256.9, Carbohydrate 56.9, Fiber 6, Sugar 38.4, Protein 5.8
HOMEMADE KETCHUP
Homemade ketchup is a great way to use up excess tomatoes from the garden
Provided by Jane Hornby
Categories Condiment
Time 1h20m
Yield Makes about 2 litres
Number Of Ingredients 14
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.
Nutrition Facts : Calories 25 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.08 milligram of sodium
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