HOMEMADE TOMATO KETCHUP
This tomato ketchup recipe will blow your socks off when dolloped on steak and chips - heaven!
Provided by Jamie Oliver
Categories Sauces Jamie at Home Vegetables American Tomato Sauces & condiments
Time 1h5m
Yield 500 ml (roughly)
Number Of Ingredients 13
Steps:
- Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
- Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml 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 fridge until needed - it should keep for six months. Great served with steak and chips.
Nutrition Facts : Calories 9 calories, Fat 0.2 g fat, SaturatedFat 0.0 g saturated fat, Protein 0.4 g protein, Carbohydrate 1.2 g carbohydrate, Sugar 0.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
HOMEMADE KETCHUP
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
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
PAN-SEARED PORK BURGERS WITH PEPPERS AND MUSHROOMS
Chile peppers add a spicy kick to these pork burgers, which are served on pita bread. Try them for a quick weeknight dinner.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 7
Steps:
- Slice half the peppers in rings; set aside. Chop remaining. In bowl combine chopped peppers, pork, 2 teaspoons of the Worcestershire, and 2 teaspoons cracked black pepper. Shape in four 3/4-inch-thick patties. In large hot skillet cook patties over medium-high 10 to 12 minutes; turn once (160 degrees F internal temp.). Transfer to plates; cover. In same skillet cook pepper rings and mushrooms 3 minutes; sprinkle salt.
- Wrap bread in paper towels. Microcook on HIGH for 30 seconds. For sauce, combine mayonnaise, remaining Worcestershire sauce, and black pepper. Place burgers on bread; top with pepper-mushroom mixture. Pass sauce. Makes 4 servings.
Nutrition Facts : Calories 693 kcal, Carbohydrate 40 g, Cholesterol 92 mg, Protein 27 g, SaturatedFat 12 g, Sodium 734 mg, Sugar 4 g, Fat 47 g, UnsaturatedFat 30 g
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
HOMEMADE KETCHUP - MADE FROM FRESH TOMATOES
Use your garden fresh tomatoes to make your own ketchup using no refined sugars.
Provided by oldworldgardenfarms
Number Of Ingredients 9
Steps:
- Add all the ingredients to a large stockpot.
- Over medium-high heat, bring the mixture to a boil. Once boiling, reduce to a simmer and cook over low heat for 30-60 minutes.
- Use an immersion blender to puree. Continue to heat to reduce to desired consistency.
- Cool completely and transfer to an air-tight container.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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 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.
ROASTED TOMATO KETCHUP
Steps:
- Preheat the oven to 350 degrees F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.
ROASTED TOMATO KETCHUP
Steps:
- Put the passata into a heavy pan with the vinegar, lemon juice, and spices. Bring to a simmer, then add the sugar. Stir until dissolved, then continue to simmer, stirring occasionally, for 25 to 30 minutes, until the sauce is reduced to a thick but pourable consistency.
- Pour immediately into warm, sterilized bottles or jars (see p. 152). Seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dry place and use within 4 months. For longer keeping, sterilize the filled jars using the method on p. 125. Once opened, keep in the fridge.
- VARIATION
- Rhubarb makes a delightful fruity ketchup; this is a good way to use up the tougher, tarter stalks toward the end of the rhubarb season. Slow roast 4 1/2 pounds of chopped rhubarb with 9 ounces of chopped red onions and 3 or 4 garlic cloves at 350°F for about 1 hour. Strain through a sieve and put into a heavy saucepan. Use the same quantities of sugar and vinegar as above, but leave out the lemon juice (as rhubarb is very acidic). Replace the mustard, black pepper, and cloves with a good teaspoonful each of ground cumin and coriander. Continue to cook as for tomato ketchup.
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.
More about "roasted tomato ketchup food"
HOW TO MAKE ROASTED TOMATO KETCHUP: 9 STEPS (WITH …
From wikihow.com
50% (2)Estimated Reading Time 4 minsCategory Sauces
TOMATO KETCHUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine American RecipesTotal Time 1 hr 20 minsCategory Italian Pasta RecipesCalories 44 per serving
- Put the onions, tomatoes, garlic, 50ml vinegar and the water into a large saucepan over a medium heat. Cook for about 40 minutes, stirring occasionally, until the vegetables have reduced to a pulp.
- Meanwhile, pour the remainder of the vinegar into another saucepan, and add peppercorns, spices, chillies and bay leaves and infuse over a low heat for 10 minutes. Remove and put to one side.
- Using a hand blender or food processor, whiz the tomato pulp until smooth. Then rub the tomato pulp through a nylon sieve into a clean pan, making sure that you have extracted all of the pulp, leaving behind only the tomato skins and seeds.
- Strain the infused vinegar into the pan, add the sugar and set over a medium heat. Bring to the boil, stirring occasionally to dissolve the sugar. Reduce to a simmer and cook until thickened and reduced to a thick consistency, about 500ml.
BACOA RECIPES - ROASTED TOMATO KETCHUP
From bacoaburger.com
Estimated Reading Time 1 min
OVEN ROASTED TOMATO KETCHUP | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5
TOMATO KETCHUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 40 secsCategory Condiment
HOMEMADE TOMATO KETCHUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (13)Total Time 1 hr 30 minsCategory CondimentCalories 19 per serving
TOMATO KETCHUP FROM SCRATCH - HEALTHY CANNING
From healthycanning.com
3.3/5 (30)Total Time 3 hrsCategory CondimentsCalories 21 per serving
- Simmer the tomatoes and onions uncovered until they are reduced to a bit less than 1/2 in volume. (About 20 minutes.) Then press through a sieve or a food mill.
- You will end up with tomato sauce equalling about 2 litres / 8 cups / 64 oz. If you have lots more than that, your variety of tomatoes may have had a lot of water in them -- keep on simmering the sauce to get it down to roughly around this amount. (You may wish to do up till here the day before, then refrigerate overnight, and bring back up to a boil the next day and proceed.)
HOMEMADE TOMATO KETCHUP - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
5/5 (2)Total Time 30 minsEstimated Reading Time 6 mins
- Add the oil to a heavy based pan and cook the onion over a low heat for 5-10 minutes until soft and translucent.
PARSLEY ROOT FRIES WITH ROASTED TOMATO KETCHUP | RECIPES
From freshcityfarms.com
Servings 2-3
- 10 medium-sized tomatoes - about 2.2lbs/1kg high-heat cooking oil sea salt freshly ground pepper 1 large onion, chopped 3 garlic cloves, minced 3 star anise 3 bay leaves 1 tasp. ground coriander pinch of chili flakes 1/8 cup balsamic vinegar apple cider vinegar to taste
TOMATO PASTE KETCHUP - LIFE CURRENTS - COPYCAT HEINZ KETCHUP
From lifecurrentsblog.com
5/5 (1)Total Time 20 minsCategory SauceCalories 36 per serving
- Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. Bring to a boil, reduce heat to low and simmer for 10-15 minutes, stirring often. It should be thick enough that when you drag a spoon across the bottom of the pot, it leaves an empty trail that does not fill in right away.
- Remove from heat, and allow to cool. Ketchup will thicken a bit as it cools. Chill and store refrigerated in a covered glass container.
TOMATO KETCHUP | HOW TO MAKE, BY ROSIE MAKES JAM RECIPES
From recipes.rosiemakesjam.com
Category SaucesTotal Time 1 hr 30 mins
- Place all vegetables except the tomatoes into a large pan with a big splash of olive oil, the ginger, chilli, basil stalks, coriander seeds and cloves
FRESH TOMATO KETCHUP - FORKS OVER KNIVES
From forksoverknives.com
5/5 (1)Total Time 2 hrs 30 mins
TOMATO KETCHUP GLOSSARY | RECIPES WITH TOMATO KETCHUP ...
From tarladalal.com
Estimated Reading Time 2 mins
HOME MADE TOMATO KETCHUP - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
5/5 (2)Total Time 1 hr 15 minsCategory Side DishCalories 87 per serving
ROASTED TOMATO KETCHUP RECIPE - TELEGRAPH
From telegraph.co.uk
Is Accessible For Free TrueEstimated Reading Time 2 minsAuthor Xanthe Clay
FIRST FIELD ROASTED TOMATO KETCHUP – HIVE BRANDS
From hivebrands.com
Brand First FieldAvailability In stockPrice $5.95
GREEN TOMATO KETCHUP RECIPE - MILD SPICY GARLIC FLAVORED ...
From foodviva.com
Estimated Reading Time 1 min
HOMEMADE TOMATO KETCHUP | METRO
From metro.ca
2/4 (6)Servings 6
ROASTED TOMATO KETCHUP - FIG JAM AND LIME CORDIAL
From figjamandlimecordial.com
Estimated Reading Time 7 mins
KETCHUP ROAST - RECIPES | COOKS.COM
From cooks.com
ALL RECIPES HOW TO MAKE HOMEMADE TOMATO …
From rumble.com
CRISPY GARLIC POTATO SKINS WITH SPICY ROASTED TOMATO ...
From tfrecipes.com
ROASTED TOMATO KETCHUP RECIPE - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER KETCHUP RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED RED PEPPER KETCHUP RECIPES
From tfrecipes.com
ROASTED CHILI TOMATO KETCHUP - HAPPY BELLY AFTER
From happybellyafter.com
TOMATO AND KETCHUP RECIPES (676) - SUPERCOOK
From supercook.com
ROASTED TOMATO KETCHUP | RECIPE | RECIPES, ROASTED ...
From pinterest.ca
HOMEMADE KETCHUP RECIPE FROM TOMATO PASTE – GO FOOD RECIPE
From gofoodrecipe.com
SLOW ROASTED TOMATO AND JALAPEñO KETCHUP - IDEA LAND
From evermine.com
SUBSTITUTE TOMATO PASTE FOR KETCHUP
From blogchef.net
ROASTED TOMATO KETCHUP | RECIPE | RECIPES, TOMATO KETCHUP ...
From pinterest.ca
REGULAR OL' TOMATO KETCHUP (BUT BETTER) | THE SPLENDID TABLE
From splendidtable.org
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