EASY KETCHUP RECIPE
Avoid the high fructose corn syrup added to most store bought ketchups by making this Easy Ketchup Recipe, which uses common pantry ingredients!
Provided by Faith VanderMolen
Categories Condiments
Time 20m
Number Of Ingredients 8
Steps:
- In a saucepan, stir together all of the ingredients until combined and bring everything to a simmer.
- Allow the ketchup to simmer, while stirring often, for about 5-10 minutes until the sugar has dissolved and everything is well combined.
- If the ketchup is too thick, you can add more water 1 tablespoon at a time until it reaches your desired consistency. I like using 1/4 cup + 2 tablespoons of water total for my ketchup.
- Taste and adjust the seasonings as desired, adding more sugar for sweetness, vinegar for tartness or salt for saltiness.
- Turn off the heat and allow the ketchup to cool completely before transferring it to an airtight jar or container.
Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 338 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
EASY HOMEMADE KETCHUP (10 MINUTES)
Plant-based Easy Homemade Ketchup with just 6 ingredients and 10 minutes! Refined sugar-free, low sodium and healthier than store-bought!
Provided by [email protected]
Categories Sides
Time 9m
Number Of Ingredients 10
Steps:
- To a medium bowl, add all of the ingredients and whisk very well for 1-2 minutes. You want to make sure everything is mixed thoroughly and is smooth.
- Pour the sauce into a small pot over medium heat. As soon as it starts to simmer/bubble around the edges well, set your timer for exactly 4 minutes and whisk or stir with a rubber spatula constantly. Do not walk away from it or it'll stick to the bottom and pop all over the place. We are cooking it to cook out the raw spices flavor and develop the classic ketchup flavor. 4 minutes is just enough to do this. The color will slightly darken.
- Pour the ketchup into a glass container and chill a few hours or overnight to let the flavors develop fully and get nice and cold to dip potato wedges in. Use in my homemade Thousand Island Dressing! Or, use on burgers, vegan hot dogs or whatever you like!
- If you would like to make the potato wedges I have pictured, it is very easy. These are nothing fancy or crispy like fries, but are delicious and simple, healthy potato wedges that taste great with the ketchup! Preheat the oven to 425°F and line a sheet pan with parchment paper. Peel and slice 3 large russet potatoes into 1/2 inch thick fry shapes. Spread out evenly on the pan. Salt and pepper well and bake for 25-30 minutes until they are getting very golden brown. Serve immediately with the ketchup.
Nutrition Facts : ServingSize 1 tablespoon, Calories 11.5 kcal, Carbohydrate 2.2 g, Protein 0.5 g, Sodium 76.7 mg, Fiber 0.25 g, Sugar 1.5 g
HOMEMADE KETCHUP
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
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
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