HOMEMADE TOMATO KETCHUP
Provided by Jamie Oliver
Categories condiment
Time 1h45m
Yield about 1 pint
Number Of Ingredients 15
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.
HOMEMADE KETCHUP WITH FRESH TOMATOES
This is an ACF Original Recipe inspired by reading many and compiling the ideas from some to create this delectable concoction.
Provided by Valerie Lugonja
Categories Sauce
Time 2h30m
Number Of Ingredients 16
Steps:
- Place step one ingredients into a large stockpot and simmer slowly for about 90 minutes, or until 1/3 of the juices have been evaporated; stir frequently
- Remove from the heat and allow the mixture to cool
- Once cooled, take out the cinnamon and Bay leaves; place the tomato mixture in a food processor or blender and blend on HIGH for about 1 minute; strain the blended mixture through a sieve and into a saucepan, making sure you have extracted as much juice as possible from the pulp
- Place the saucepan on a medium heat and add the step 2 ingredients; simmer for about 30 minutes, depending upon the consistency you prefer
- Once cooked, store in a sterilized jars for up to 3 weeks in the refrigerator, or process for 10 minutes
- Place step one ingredients into a large stockpot and simmer slowly for about 90 minutes, or until 1/3 of the juices have been evaporated; stir frequently
- Remove from the heat and take out the cinnamon and Bay leaves; pour the tomato mixture in the TM bowl and blend on Turbo for about 1 minute at 15 second intervals
- Strain the blended mixture through a sieve or fine mesh tami and into bowl, making sure you have extracted as much juice as possible from the pulp
- Pour the strained ingredients back into the TM bowl; set time for 30 minutes, temperature at 100 C and speed at 2
- Simmer for 30 minutes, depending upon the consistency you prefer
- Once cooked, store in a sterilized jars for up to 3 weeks in the refrigerator, or process for 10 minutes
ROASTED TOMATO KETCHUP
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
- Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.
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
TOMATO KETCHUP
The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a meaty tomato for this, so save delicate heirlooms for salads. Many ketchup recipes call for loads of spices, but this one is kept simple with just a little black pepper and Worcestershire sauce for complexity - a close approximation to that inimitable flavor of classic Heinz, without the high-fructose corn syrup.
Provided by Melissa Clark
Categories condiments
Time 40m
Yield About 2 cups
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1154 milligrams, Sugar 33 grams
TOMATO FREE KETCHUP
Make and share this Tomato Free Ketchup recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 5m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Process all ingredients in a blender until smooth, about 30 seconds.
- Store in refrigerator.
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
BEEF AND CABBAGE (LAZY GOLUMPKI)
Grew up eating golumpki. Yes I'm mostly Polish, but always wanted more sauce on them and didn't like the 'mushiness' of the burger inside. This is the version I came up with and hope you enjoy!
Provided by cjsmart
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
- Bake in the preheated oven until bubbling, about 45 minutes.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 36.7 g, Cholesterol 34.8 mg, Fat 9.9 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 726.7 mg, Sugar 10.1 g
More about "lazy day tomato ketchup food"
QUICK HOMEMADE TOMATO KETCHUP - VEGGIE DESSERTS
From veggiedesserts.com
4.6/5 (11)Total Time 20 minsCategory Dips And SpreadsCalories 16 per serving
THE SCIENCE OF TOMATO KETCHUP (AND HOW IT ... - FOOD …
From foodcrumbles.com
Estimated Reading Time 9 mins
HOMEMADE KETCHUP - CHILI PEPPER MADNESS
From chilipeppermadness.com
HOW TO MAKE TOMATO KETCHUP AT HOME - MINTS RECIPES
From mintsrecipes.com
TOMATO KETCHUP RECIPE | RIDA AFTAB | MASALA TV
From masala.tv
6 BEST KETCHUP ALTERNATIVES THAT ARE TASTY AND EASY TO ...
From fitibility.com
TOMATO SAUCE RECIPE | TOMATO KETCHUP RECIPE | HOMEMADE ...
From hebbarskitchen.com
HOMEMADE TOMATO KETCHUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY TOMATO KETCHUP RECIPE USING TOMATO PASTE
From thespruceeats.com
KETO RECIPES - 100S OF UNIQUE RECIPES
From ketogenicdiets.net
THE BEST HOMEMADE KETCHUP - MADE WITH FRESH TOMATOES!
From boulderlocavore.com
EASY KETO KETCHUP RECIPE | SUGAR FREE - KETOCONNECT
From ketoconnect.net
TIP GARDEN: CROCK POT LAZY CABBAGE ROLLS
From thetipgarden.com
HOMEMADE TOMATO KETCHUP: NOTHING DOLLOPS LIKE IT | FOOD ...
From theguardian.com
QUICK AND EASY TOMATO KETCHUP (SLOW COOKER ... - DIABETIC ...
From diabeticfoodie.com
THIS EASY HOMEMADE KETCHUP RECIPE WITH FRESH TOMATOES IS ...
From eatthis.com
HOMEMADE KETCHUP - MADE WITH FRESH TOMATOES - LIVING SMART ...
From livingsmartandhealthy.com
LAZY DAY FOODS
From lazydayfoods.com
HOMEMADE TOMATO KETCHUP RECIPE - BBC FOOD
From bbc.co.uk
TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
HOMEMADE KETCHUP FROM FRESH TOMATOES - WITH NO …
From oldworldgardenfarms.com
RECIPES THAT USE KETCHUP AS THE SECRET INGREDIENT - MASHED
From mashed.com
LAZY SLOW COOKER CABBAGE ROLLS - FOOD MEANDERINGS
From foodmeanderings.com
CANNED KETCHUP RECIPE (HEINZ COPYCAT) - ALYONA’S COOKING
From alyonascooking.com
HOMEMADE KETCHUP RECIPE - BBC FOOD
From bbc.co.uk
FOOD WISHES VIDEO RECIPES: HOMEMADE KETCHUP BECAUSE YOU’RE ...
From foodwishes.blogspot.com
GREEN TOMATO KETCHUP - A CANADIAN FOODIE
From acanadianfoodie.com
DIY SIMPLE HOMEMADE KETCHUP RECIPE - ALPHAFOODIE
From alphafoodie.com
TOMATO KETCHUP GLOSSARY | RECIPES WITH TOMATO KETCHUP ...
From tarladalal.com
LAZY MAN STUFFED CABBAGE RECIPE USING KETCHUP - COOKEATSHARE
From cookeatshare.com
TOMATO KETCHUP NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOME-MADE TOMATO KETCHUP RECIPE - BARBECUE SMOKER RECIPES
From barbecue-smoker-recipes.com
4 “LAZY” RECIPES THAT REQUIRE MINIMAL COOKING | 12 TOMATOES
From 12tomatoes.com
10 BEST LAZY CABBAGE ROLLS TOMATO SOUP RECIPES | YUMMLY
From yummly.com
HOW TO MAKE TOMATO KETCHUP AT HOME - NDTV FOOD
From food.ndtv.com
EASY SLOPPY JOE RECIPE - JUST 15 MINUTES!
From theslowroasteditalian.com
WE'VE FOUND THE BEST TOMATO KETCHUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOMEMADE TOMATO KETCHUP - THE KITCHEN ROEBUCK PARK
From jamespritchard.com
MY GRANDMOTHER’S GREEN TOMATO KETCHUP - RICARDO
From ricardocuisine.com
EASY HOMEMADE TOMATO KETCHUP WITH FRESH TOMATOES | MY ...
From myweekendkitchen.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love