Blender Ketchup Recipes

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HOMEMADE KETCHUP



Homemade Ketchup image

Provided by Food Network Kitchen

Categories     condiment

Time 1h30m

Yield about 5 cups

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups finely chopped onion
1 tablespoon chopped peeled ginger
4 cloves garlic, minced
2 teaspoons mustard powder
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 cup tomato paste
Two 28-ounce cans whole peeled tomatoes
2 bay leaves
2/3 cup packed light brown sugar
1/2 cup apple cider vinegar
1 tablespoon molasses
Kosher salt

Steps:

  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
  • Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
  • Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
  • Peach-Curry Ketchup
  • Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
  • Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.

HOMEMADE KETCHUP



Homemade Ketchup image

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

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

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

SUNNY'S HOMEMADE KETCHUP



Sunny's Homemade Ketchup image

Provided by Sunny Anderson

Categories     condiment

Time 10h5m

Yield 4 to 5 cups

Number Of Ingredients 12

3 pounds Roma tomatoes, quartered (10 to 12 tomatoes)
1 cup sugar
1/4 cup light corn syrup
2 tablespoons apple cider vinegar, plus more if needed
1/2 teaspoon ground allspice
1/4 teaspoon whole black peppercorns
4 cloves garlic, smashed
1 medium red onion, quartered
One 4-inch cinnamon stick
One 1-inch piece fresh ginger, peeled and grated
1 star anise pod
Kosher salt

Steps:

  • Place the tomatoes, sugar, corn syrup, vinegar, allspice, peppercorns, garlic, onions, cinnamon stick, ginger, star anise and a pinch salt in a stockpot set over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as the mixture heats up. Cover and simmer over low heat for 45 minutes, stirring occasionally.
  • Uncover and cook to evaporate and thicken the sauce while stirring occasionally, 45 minutes more. Remove and discard the cinnamon stick and star anise pod.
  • Using an immersion blender or a stand blender, blend until smooth. Pour into an airtight container and refrigerate until cool, overnight. Taste and, if needed, add 1/2 teaspoon vinegar at a time to balance the sweetness.

BLENDER KETCHUP



Blender Ketchup image

Hang on to this recipe for the summer abundance of tomatoes from the gardens of all of those cooks who love to garden! I'm putting the recipe on Zaar just as it appears in the Farm Journal Freezing and Canning cookbook from 1973. However, I did cut the recipe in half for us; poured the resulting delicious ketchup into a covered, plastic container that I kept in the refrigerator. It lasted just fine for almost three months....then it was all gone!

Provided by NoSpringChicken

Categories     Small Appliance

Time 1h30m

Yield 5 pints

Number Of Ingredients 12

48 ripe tomatoes, medium size (about 8 lbs.)
2 sweet red peppers, medium size
2 green bell peppers, medium size
4 onions, medium size
3 cups vinegar (I used cider vinegar)
3 cups sugar
2 teaspoons salt
3 teaspoons dry mustard
1/2 teaspoon red pepper (I used cayenne, although there is a slight difference)
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon

Steps:

  • Quarter tomatoes; remove stem ends.
  • Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
  • Mix.
  • Put vegetables into blender, filling 3/4 full.
  • Blend at high speed for about 10 seconds; or until vegetables are pureed.
  • Repeat as necessary; pour all into a large kettle.
  • Add rest of ingredients; stir to blend thoroughly.
  • Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
  • (My half recipe took about an hour ro reduce.) Pour into hot jars.
  • Adjust lids.
  • Process in boiling water bath for 10 minutes at 212 degrees.
  • Remove jars and complete seals.

Nutrition Facts : Calories 773.9, Fat 3.3, SaturatedFat 0.5, Sodium 1002.4, Carbohydrate 181.1, Fiber 18.4, Sugar 157.9, Protein 12.7

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