SPICED TOMATO KETCHUP
This sauce is a tomato jam that tastes more like a richly spiced ketchup. A long simmer is important. This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney's cookbook, "Matthew Kenney's Mediterranean Cooking." My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne. A long simmer is important for cooking the sauce to the right consistency and for concentrating the flavors. After that, I put the ketchup through a food mill to achieve smoother texture, but that step is optional. I salt toward the end of cooking because the mix will reduce quite a lot and it's too easy to oversalt if you salt before that happens. However, be sure to use enough salt to balance out the sweetness and bring out the spice.
Provided by Martha Rose Shulman
Time 2h20m
Yield Makes 1 2/3 cups
Number Of Ingredients 13
Steps:
- Heat olive oil over low heat in a heavy-bottom saucepan. Add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute. Add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes. Add sugar and stir until it has dissolved in the vinegar. Add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick purée and there is little liquid in the pan, about 1 hour 45 minutes. Uncover and continue to simmer until all the liquid has cooked off, about 15 minutes.
- Season to taste with salt and pepper and stir in honey. Continue to simmer, stirring, until mix is shiny, about 5 minutes. Remove from heat and allow to cool. Taste and adjust salt. Transfer to a jar and refrigerate if not using right away. Serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment.
- Optional step: Before or after the mix cools, put through the fine blade of a food mill.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 763 milligrams, Sugar 29 grams, TransFat 0 grams
SPICY KETCHUP
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I'm home again. -Karen Naihe, Kamuela, Hawaii
Provided by Taste of Home
Time 2h
Yield 1 cup.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.
Nutrition Facts : Calories 46 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SPICY TOMATO KETCHUP
Provided by Amanda Hesser
Categories condiments, side dish
Time 4h30m
Yield About 2 1/2 quarts
Number Of Ingredients 22
Steps:
- Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
- In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
- In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
- In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 248 milligrams, Sugar 12 grams
KETCHUP - FROM FRESH GARDEN TOMATOES
We all know Ketchup or Catsup. But this is your kicked up, homemade, garden-grown version. An absolutely delicious way to use up your extra garden tomatoes.
Provided by CelticBrewer
Categories Sauces
Time 6h
Yield 2 Pints, 64 serving(s)
Number Of Ingredients 13
Steps:
- Depending on size, halve or quarter your tomatoes. Sauce tomatoes (Roma) are ideal, but any will work. I used a combo of Roma, Beefsteak, and (mostly) Cherry.
- OPTIONAL: Smoke a tray's worth of the tomatoes. I cold smoked mine for a few hours over hickory. It gave it a subtle but delicious smoke flavor. Again, this is totally optional.
- Add the tomatoes, salt, garlic, sugar, and onions to a pot and boil for 30 minutes.
- Cool the mixture until you can send it safely through your food mill. I used the mixer attachment and it worked beautifully. If you don't have a food mill, you can peel and squeeze the tomatoes using the boiling water / ice bath method.
- Return the now de-seeded and de-skinned tomato sauce to the pot and back onto the stove.
- Continue to boil the sauce to reduce and thicken.
- Meanwhile, in another non-reactive pot; heat the apple cider vinegar with all the remaining spice additions. Heat until the spices have infused into the vinegar.
- Using a fine strainer to leave behind the whole spices, pour the vinegar into the tomato mix. If you don't have a strainer or tea-ball, you can wrap the spices in a cheesecloth satchel.
- Continue to reduce until you reach the desired ketchup texture. This can take 4-6 hours. I've heard of people using a crock pot for this process.
- Follow standard canning procedure if you want a shelf-stable product. Otherwise, cool and keep in the fridge.
Nutrition Facts : Calories 12.3, Fat 0.1, Sodium 111.6, Carbohydrate 2.6, Fiber 0.6, Sugar 1.9, Protein 0.4
HOMEMADE SPICY KETCHUP
This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 18
Steps:
- Pass tomatoes and their juice through a food mill or large-holed strainer into a bowl. Discard solids, and set tomatoes aside.
- Heat olive oil in a large heavy saucepan over medium-low heat. Add onion, jalapeno, and garlic, and cook until translucent, about 15 minutes. Add tomatoes and brown sugar, and stir to combine.
- Cut a double thickness of cheesecloth into a 7-inch square. Place cloves, mace, cardamom, peppercorns, star anise, bay leaf, and cinnamon stick in the center. Fold the sides of the cheesecloth around the spices, roll up, and tie with kitchen string. Add sachet and mustard to the tomato mixture, and cook over medium-low heat until mixture is reduced by two-thirds, about 25 minutes.
- Stir in vinegar, cayenne, lime juice, and salt. Reduce heat to low, and cook for 10 minutes. Remove sachet of spices, squeeze out into ketchup, and discard.
- Transfer ketchup to a bowl, and let cool. Cover, and refrigerate until ready to serve.
SPICY HOMEMADE KETCHUP
A more complex version of ketchup that will make your kitchen smell great and has a bit of a kick. I made this when I had some extra tomato juice and wanted to figure out a way to use it. I'm sure you could substitute different peppers depending on what is on hand but the shishito and roasted Anaheim added a wonderful flavor. Adjust chilies to your heat preference. These amounts make it spicy but not hot. I used the celery heart with two stalks because that is what was left.
Provided by Victory Garden
Time 2h50m
Yield 50
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Anaheim pepper onto the prepared baking sheet.
- Cook, turning occasionally, under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes. Remove and discard skin.
- Heat tomato sauce in a pot until simmering.
- Meanwhile, remove seeds from Anaheim pepper, shishito peppers, and jalapeno peppers. Chop and place in a bowl. Chop serrano peppers, leaving seeds, and add to the bowl.
- Add peppers to the simmering tomato juice, along with onion and celery. Simmer for 1 hour.
- Add apple cider vinegar, brown sugar, mustard, cinnamon, salt, cloves, allspice, and salt. Simmer for 1 more hour, or until desired thickness. Puree ketchup with an immersion blender until smooth.
- Pour into sterilized jars or squeeze bottles.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 129.1 mg, Sugar 5.8 g
SPICY JALAPENO KETCHUP
A spicy Jalapeno flavored homemade ketchup that is just so easy and so delicious. This recipe actually tastes just like ketchup. It's super easy and so dang delicious. Once you've made your first batch, you will NEVER want to buy store bought again. You're going to be very proud of yourself too.
Provided by Ryda Mae
Categories Low Protein
Time 50m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Using at least a 3 quart sauce pan, medium heat, add your oil and saute your onions and jalapenos until tender, about 5-6 minutes.
- Add your garlic and cook for about 1more minute, stirring all the way through.
- Add tomato paste, salt and all your other spices to the pot. Stir well and cook for another minute. Now, add canned tomatoes, I use the juice from one can and poured off about half the juice from the second can (reserve just in case you need to thin).
- Add remaining ingredients and stir to combine all.
- Lower heat to a slow simmer and cook for 45 minutes. VERY IMPORTANT: Come back and check often and scrape the bottom of your pot good to prevent the settling particles from burning on the bottom. You will notice your mixture thickening up as you go along. Yes, you will not resist taking several taste-tests along the way, your going to be amazed.
- Once your 45 minutes is up, let cool. Once cooled, you will want to blend well. An immersion blender works very well, but, you can sure use a countertop blender too, working in small batches.
- I love to leave my ketchup a little chunky, but, you can also strain your ketchup for a more smooth texture. Just use a fines mesh strainer.
- At this point, I pour into pint jars (I always triple the recipe, makes great gifts) and electric-pressure can my little jars of heaven, but you most certainly can store yours in a jar in the fridge, it's shelf life is about a month, but, don't worry, it will not last that long. Good luck!
FRESH TOMATO KETCHUP
Make and share this Fresh Tomato Ketchup recipe from Food.com.
Provided by Chef Kate
Categories Vegetable
Time 3h
Yield 4 cups
Number Of Ingredients 18
Steps:
- Place the tomatoes, onions, bell pepper and garlic in a large pot.
- Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
- Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
- Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
- Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
- Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
- Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
- Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
- While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.
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
More about "spicy tomato ketchup food"
HOMEMADE SPICED TOMATO KETCHUP | RECIPES FROM A …
From recipesfromapantry.com
Estimated Reading Time 5 mins
- Add the oil and onions to your Multicooker bowl, fry for about 7 mins before adding in the garlic, ginger, spices and salt and frying until the programme finishes.
HOW TO COOK SPICY GREEN TOMATO KETCHUP - B+C GUIDES
From guides.brit.co
HOMEMADE INDIAN SPICED KETCHUP - SIMPLY SO GOOD
From simplysogood.com
SWEET-AND-SPICY KETCHUP RECIPE - PAUL VIRANT | FOOD
From foodandwine.com
HOMEMADE KETCHUP RECIPE (+ SPICY KETCHUP) - SPICY …
From chilipeppermadness.com
THE BEST HOMEMADE KETCHUP – MADE WITH FRESH …
From boulderlocavore.com
HEINZ HOT & SPICY TOMATO KETCHUP, 14 OZ BY HEINZ
SIR KENSINGTON'S SPICY KETCHUP MADE WITH REAL CRUSHED
From amazon.ca
Reviews 26
HEINZ HOT & SPICY TOMATO KETCHUP 14 OZ (PACK OF 6)
From amazon.ca
Reviews 304
SPICY TOMATO KETCHUP - MRS PORTLY'S KITCHEN
From mrsportlyskitchen.com
Reviews 6Estimated Reading Time 2 minsServings 3
SPICY KETCHUP - HOT KETCHUP RECIPE WITH JUST 3 INGREDIENTS!
From savoryexperiments.com
HOMEMADE SPICY KETCHUP | RECIPE | KITCHEN STORIES
From kitchenstories.com
SPICY STOVETOP TOMATO KETCHUP RECIPE - SALAMANDER STOVES
From salamanderstoves.com
SPICY TOMATO KETCHUP | RECIPE | HOSELINK
From hoselink.com.au
HOMEMADE SPICY KETCHUP - JOY THE BAKER
From joythebaker.com
KAVEY EATS » MY GRANDFATHER’S SPICY TOMATO KETCHUP
From kaveyeats.com
HOT & SPICY TOMATO KETCHUP MACROS - KETOGENIC.COM
From ketogenic.com
HEALTHY TOMATO KETCHUP RECIPE - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
TRACKLEMENTS SPICY TOMATO KETCHUP (230ML) - AMAZON.CA
SPICY TOMATO KETCHUP | VALLEY TABLE
From hudsonvalleyrestaurantweek.com
SPICY TOMATO KETCHUP, GREEN, 200G / 7OZ : AMAZON.CA: GROCERY
SWEET SPICY TOMATO JAM RECIPE - LANA’S COOKING
From lanascooking.com
BEST SPICY KETCHUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SPICY KETCHUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY HOMEMADE KETCHUP FROM FRESH TOMATOES - WRIGHT THINGS
From wrightthings.com
CANNED KETCHUP RECIPE (HEINZ COPYCAT) - ALYONA’S COOKING
From alyonascooking.com
SPICY TOMATO KETCHUP - PLAIN.RECIPES
From plain.recipes
SPICY TOMATO KETCHUP - GARDEN.ORG
From garden.org
SPICY TOMATO KETCHUP RECIPE | EAT SMARTER USA
From eatsmarter.com
MOROCCAN KETCHUP: KETO SPICY TOMATO DIP RECIPE - MOM FOODIE
From momfoodie.com
SPICY TOMATO KETCHUP MAKING AT HOME || HOW TO MAKE PERFECT …
SPICY TOMATO SALSA (KETCHUP) - JIMINTHEKITCHEN.COM
From jiminthekitchen.com
SPICY TOMATO KETCHUP | VALLEY TABLE
From valleytable.com
SPICY TOMATO KETCHUP - AIRDUKA.COM
From airduka.com
HOMEMADE SPICY KETCHUP - PERFECT RECIPE FOR USING UP TOMA
From gladkokken.com
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