Chunky Ketchup Recipes

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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

CHUNKY KETCHUP



Chunky Ketchup image

Fresh tasting ketchup for those hamburgers and hot dogs this summer. Adapted from a popular cooking and recipe magazine's newsletter.

Provided by Cookin Mommy

Categories     Vegetable

Time 1h50m

Yield 3 1/2 pints, 56 serving(s)

Number Of Ingredients 7

8 cups tomatoes, chopped seeded peeled
2 medium onions, chopped
2 green peppers, medium and chopped
2 cups sugar
12 ounces tomato paste
2 tablespoons salt
1/2 cup white vinegar

Steps:

  • In a large saucepan combine all the ingredients except the white vinegar and bring to a boil.
  • Reduce the heat and simmer, uncovered, for 1 1/2 hours or until slightly thickened.
  • Stir in the vinegar and heat through. Ladle mixture into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.

Nutrition Facts : Calories 40.2, Fat 0.1, Sodium 299.2, Carbohydrate 9.9, Fiber 0.7, Sugar 8.8, Protein 0.6

CHUNKY KETCHUP



Chunky Ketchup image

I created this chunky homemade ketchup to jazz up chopped steak sandwiches and hot sausage sandwiches for my family. It's so delicious and fresh-tasting. I gave some to our friends, too, and they enjoyed it on hamburgers and even stuffed peppers. -Susan Stahr, Driftwood, Pennsylvania

Provided by Taste of Home

Time 1h50m

Yield 3-1/2 cups.

Number Of Ingredients 7

4 cups chopped seeded peeled tomatoes
1 medium onion, chopped
1 medium green pepper, chopped
1 cup sugar
1 can (6 ounces) tomato paste
1 tablespoon salt
1/4 cup white vinegar

Steps:

  • In a large saucepan, combine the tomatoes, onion, green pepper, sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 1-1/2 hours., Stir in vinegar; heat through. Cool to room temperature; store up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.

SPICY KETCHUP



Spicy Ketchup image

Provided by Marcus Samuelsson

Categories     condiment

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 11

2 red bell peppers
2 poblano peppers
2 tablespoons olive oil
1 cup ketchup
1/4 cup Dijon mustard
2 teaspoons horseradish
2 teaspoons smoked paprika
1 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
8 drops hot sauce, such as Tabasco

Steps:

  • Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
  • Puree the peppers and ketchup in a blender until smooth.
  • Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
  • Keep in an airtight container in the refrigerator for up to 2 weeks.

CHUNKY-STYLE ROASTED TOMATO KETCHUP



Chunky-Style Roasted Tomato Ketchup image

Make and share this Chunky-Style Roasted Tomato Ketchup recipe from Food.com.

Provided by Debster

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 12

3/4 lb roma tomato, cut in half vertically,seeded and juice removed
1/4 large green bell pepper
1 medium sliced sweet onion
olive oil
1 tablespoon cider vinegar
2 teaspoons brown sugar
1 teaspoon yellow mustard
1/8 teaspoon garlic powder
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/8 teaspoon ground cinnamon
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place tomatoes, skin side up, on baking rack set on baking sheet.
  • Add the green pepper and onion.
  • Brush vegetables very lightly with olive oil.
  • Place in oven and roast until lightly browned, about 15 minutes.
  • Remove from oven and cool slightly.
  • Chop the onions and peppers fairly small.
  • Place the tomatoes in a food processor and pulse until chunky.
  • Add the onions, peppers and additional ingredients.
  • Taste for seasoning.
  • Let set at room temperature until ready to use.
  • Can be made ahead and refrigerated for up to 3 days.

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