Ketchup Recipe By Tasty 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

Steps:

• Combine all the ingredients in a medium saucepan over medium heat, stirring well.
• Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes, stirring often. Remove from heat.
• Store in a glass pint jar or other glass container with a lid, in the fridge for up to 2 weeks.
• Sweeteners and spices can be adjusted, to taste.

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.

KETCHUP

Steps:

• In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
• Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

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 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).

HOMEMADE KETCHUP

Steps:

• Purée tomatoes with juice in a blender until smooth. 3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
• Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).