Cumin Tomato 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

SPICED TOMATO KETCHUP



Spiced Tomato Ketchup image

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

2 tablespoons extra virgin olive oil
1 tablespoon minced ginger
2 large garlic cloves, minced
1/4 cup cider vinegar
1/4 cup packed brown sugar
2 pounds tomatoes, peeled, seeded and diced or pulsed to a coarse purée in a food processor
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon ground cinnamon
8 allspice berries, ground (1/2 teaspoon)
2 cloves, ground
1/8 teaspoon cayenne
Salt and freshly ground pepper to taste
1 tablespoon mild honey, such as clover

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

TOMATO KETCHUP



Tomato Ketchup image

Provided by Food Network

Time 3h40m

Yield about 2 quarts

Number Of Ingredients 19

Onion slices from 2 large onions, 2/3-inch thick
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 cup red wine vinegar
1/3 cup, plus 1 tablespoon (1/4 pound) packed brown sugar
1 head garlic, cloves peeled
1/4 cup capers with their brine
1/4 cup hot sauce
3/4 teaspoon paprika
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
3/4 teaspoon ground oregano
3/4 teaspoon freshly ground black pepper
4 teaspoons ground cardamom
Salt to taste
Three 28-ounce cans whole tomatoes
Two 12-ounce cans tomato paste

Steps:

  • Place onion slices on grill. Grill until the slices are blackened on both sides -- about 15 minutes per side.
  • In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds about 5 minutes, and then grind them in a mortar and pestle or a spice grinder.
  • In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce.
  • Add the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add the whole tomatoes and tomato paste. Simmer this mixture for 3 hours, stirring every 15 minutes to break up the tomatoes and to prevent sticking. Puree some of the mixture in a blender and return to the pot. If the pureed ketchup seems too thin, continue cooking it until it's reduced to a consistency you like.

FAMOUS TOMATO KETCHUP



Famous Tomato Ketchup image

Provided by Food Network

Categories     condiment

Time 3h30m

Yield 3 quarts

Number Of Ingredients 21

2 large onions, sliced about 2/3-inch thick
2 tablespoons olive oil
1 cup red wine vinegar
1/3 cup plus 1 tablespoon (packed) dark brown sugar
10 garlic cloves, peeled
1/4 cup capers with their brine
1/4 cup hot red pepper sauce
1 tablespoon Home Spice Mix, recipe follows
3/4 teaspoon mild paprika
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
3/4 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cardamom
3 (28-ounce) cans whole tomatoes
2 (12-ounce) cans tomato paste
Kosher salt and freshly ground black pepper
1/3 cup cumin seeds
1/3 cup coriander seeds
1/3 yellow mustard seeds

Steps:

  • Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
  • Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken.
  • Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks.
  • Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle.

CUMIN TOMATO KETCHUP



Cumin Tomato Ketchup image

Ordinary ketchup can be so boring. This variation is good on grilled turkey burgers or chicken burgers.

Provided by Shirl J 831

Categories     Low Protein

Time 5m

Yield 1 cup

Number Of Ingredients 3

1 cup tomato ketchup
2 teaspoons cumin
2 teaspoons balsamic vinegar

Steps:

  • In a small bowl (glass), whisk together ketchup,cumin and vinegar till mixed well. Refrigerate unused portions.

Nutrition Facts : Calories 257.9, Fat 1.7, SaturatedFat 0.2, Sodium 2683.1, Carbohydrate 64, Fiber 1.2, Sugar 56.3, Protein 5

ROASTED TOMATO KETCHUP



Roasted Tomato Ketchup image

Categories     Sauce     Tomato     Roast     Simmer

Yield makes 2 to 2 1/2 cups

Number Of Ingredients 9

4 1/4 cups roasted tomato passata (p. 165)
7 tablespoons cider vinegar
1/4 cup lemon juice
1 heaping teaspoon celery salt
1 heaping teaspoon English mustard powder (see p. 202)
1 heaping teaspoon ground ginger
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 cup Demerara sugar

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.

CORIANDER-CUMIN KETCHUP



Coriander-Cumin Ketchup image

This blend can be used as any ketchup and is particularly good on grilled steak or hamburgers. It is also tasty spooned over grilled tuna, bass or bluefish or mackerel and can be used in place of mayonnaise on sandwiches.

Provided by Molly O'Neill

Categories     condiments, dips and spreads

Time 45m

Yield One cup

Number Of Ingredients 7

2 large tomatoes, cored and cut in large chunks
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice
1 teaspoon honey
1 teaspoon salt

Steps:

  • Place tomatoes in a medium saucepan over medium heat. Cover and cook, stirring often, until soft, about 15 minutes. Place in a food processor and puree until smooth. Strain through a fine sieve. Place in a clean saucepan and stir in the coriander and cumin. Cook, uncovered, over medium heat until thick, about 25 minutes. Stir in the lemon and lime juices, honey and salt. Store in an airtight container.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 373 milligrams, Sugar 7 grams

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

U usually double or triple this and make a few batches, I make some smooth some chunky, make it your favorite way.

Provided by Dancer

Categories     Sauces

Time 1h30m

Yield 3 half pints, 96 serving(s)

Number Of Ingredients 13

4 lbs slightly overripe tomatoes, cored,seeded,and chopped
1 large onion, finely chopped
2 cloves garlic, finely chopped
2/3 cup cider vinegar
3 tablespoons dark brown sugar
2 teaspoons salt
1 teaspoon mustard powder
1 teaspoon ground mace
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon cayenne

Steps:

  • Combine all ingredients in a large saucepan.
  • Bring to a boil, then reduce heat to moderately-low.
  • Simmer, partially covered, for an hour.
  • Stir often and be sure ketchup doesn't scorch.
  • Adjust seasonings and add more sugar or vinegar if you wish.
  • Continue to simmer if not thickened.
  • Process with a food mill using a medium size disc (approx. 5 mm). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
  • The pulp and sauce should be about the consistency of a thick tomato sauce.
  • If not, return to the pot over medium heat until thickened.
  • The ketchup will thicken further after canning and cooling.
  • Cover jars loosely with new, two-piece lids.
  • Let jars stand until ketchup cools and lids are slightly indented in center.
  • Screw jars tightly closed and store in refrigerator.
  • Ketchup will keep well for up to 6 months.

Nutrition Facts : Calories 6.5, Fat 0.1, Sodium 49.8, Carbohydrate 1.4, Fiber 0.3, Sugar 1, Protein 0.2

CUMIN-CHIPOTLE KETCHUP



Cumin-Chipotle Ketchup image

Categories     Condiment/Spread     Tomato     Quick & Easy     Summer     Lemongrass     Bon Appétit

Yield Makes 3/4 Cup

Number Of Ingredients 5

1 1/2 teaspoons cumin seeds
3/4 cup ketchup
1 1/2 teaspoons chopped canned chipotle chilies plus 1 tablespoon spicy tomato sauce reserved from can
1 1/2 tablespoons fresh lime juice
1 tablespoon tequila

Steps:

  • Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute. Transfer to plate and cool. Grind seeds in spice grinder or in mortar with pestle.
  • Return cumin to same saucepan. Whisk in ketchup, chipotle chilies with 1 tablespoon spicy tomato sauce, lime juice and tequila. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes. Serve warm or at room temperature. (Can be made 1 week ahead. Cover and chill.)

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