Sweet And Pulpy Tomato Ketchup 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).

SWEET AND PULPY TOMATO KETCHUP

Steps:

• Boil a large pot of water. Core tomatoes and score stem ends. Add to water and boil until skin begins to peel, about 10 seconds. Remove and let cool enough for handling. Peel skin from tomatoes and quarter them.
• In a large nonreactive pot, simmer tomatoes over low heat, stirring frequently, until they are soft. Press tomatoes through a large mesh sieve into a bowl and discard seeds.
• In a large, heavy, nonreactive pot, combine sieved tomatoes, onions and peppers. Bring to a boil over high heat and reduce until thickened slightly, about 10 minutes. Reduce heat to medium low, add salt, sugar, vinegar, paprika and horseradish, and stir until sugar is dissolved. Simmer, stirring occasionally to avoid scorching, until ketchup is slightly looser than bottled ketchup, about 2 1/2 hours.
• Combine peppercorns, allspice, celery seeds, cinnamon, mace, ginger, garlic and cloves in a cheesecloth and tie it closed. Add to ketchup and continue simmering 25 minutes, stirring to avoid scorching. Remove spice bag and discard.
• Pour hot ketchup into sterilized bottles or jars and seal. The ketchup may be used immediately but improves with 2 to 3 weeks' aging. It may also be frozen for as long as 6 months.

SWEET AND CHUNKY TOMATO SOUP

Steps:

• Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
• Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
• Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.