Ripe Tomato Ketchup Recipe 55 Food

HOMEMADE KETCHUP

Steps:

• Add all the ingredients to a medium-size pot.
• Over medium-high heat, bring the ketchup to a boil. Once boiling, reduce the ketchup to a simmer and cook over low heat for 30-60 minutes.
• Remove the ketchup from the heat and mash the ingredients together with a potato masher (or the back of a fork). Allow the ketchup to cool. Once cool, blend the ketchup with an immersion or table-top blender to your desired consistency.
• Store in fridge in an air-tight container for up to 14 days, or freeze for later.

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.

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 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.

RIPE TOMATO KETCHUP RECIPE - (5/5)

Steps:

• Bring a large pan of water to a boil. Drop tomatoes in the boiling water for approximately 2 minutes. Remove to a pan of ice water. The skins will slip off easily. Chop the tomatoes, peppers and onions. Stir in the remaining ingredients and cook until all are tender. Cook over medium to medium-high heat. Put the mixture into clean, sterilized pint jars and seal. This recipe yields 10 to 12 pints.

FAMOUS TOMATO KETCHUP

Steps:

• Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
• Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken.
• Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks.
• Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle.

RED TOMATO KETCHUP

Steps:

• Blanch and peel tomatoes.
• Cut them in large chunks.
• Peel onions and apples.
• In processor pulse onions, celery, apples and peppers; do not pulverize them--leave them in approx 1/2-inch cubes.
• In large saucepan, stir everything together except the sugars.
• Cook medium low heat for 1 hour stirring now and then.
• Add sugars and continue cooking another 2 hours stirring now and then.
• Do not cover while cooking your ketchup!
• Pour into sterilized jars; wipe rim.
• Cover to seal.

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.