Fresh Tomato Ketchup Recipes

OMG-WORTHY HOMEMADE KETCHUP USING GARDEN FRESH TOMATOES

Steps:

• Add the tomatoes, onion, garlic, chile, apple cider vinegar and honey to a large pot.
• Place the cinnamon stick, celery seeds, crushed red pepper, allspice and cloves on the cheesecloth. Bring the ends of the cloth together, and tie securely with kitchen twine or string.
• Add the spice bag to the pot.
• Cook over medium heat for 30 minutes.
• Remove from the heat.
• Discard the spice bag.
• Puree the mixture using an immersion blender.
• Strain the blended mixture through fine mash strainer.
• Put the mixture back to the pot.
• Cook over medium heat for 20-30 minutes or until thickened to your liking.
• Season to taste with salt.
• Serve immediately or store in a bottle and refrigerate until ready to use.

HOMEMADE KETCHUP - MADE FROM FRESH TOMATOES

Steps:

• Add all the ingredients to a large stockpot.
• Over medium-high heat, bring the mixture to a boil. Once boiling, reduce to a simmer and cook over low heat for 30-60 minutes.
• Use an immersion blender to puree. Continue to heat to reduce to desired consistency.
• Cool completely and transfer to an air-tight container.

HOMEMADE KETCHUP

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.

HOMEMADE TOMATO KETCHUP

Steps:

• Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
• Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
• Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
• Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
• Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed - it should keep for six months. Great served with steak and chips.

HOMEMADE TOMATO KETCHUP

Steps:

• Mix the first 4 ingredients in a saucepan.
• Cover and bring to boil.
• Remove from heat and let stand.
• Wash, core, and quarter tomatoes.
• Drain in a colander, discarding liquid.
• Place tomatoes in a large pot.
• Add onion and cayenne.
• Bring to boiling.
• Cook for 15 minutes, stirring often.
• Put mixture through a food mill; discard seeds and skins.
• Add sugar to the tomato juice.
• Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
• Strain vinegar mixture into tomatoes, discarding spices.
• Add salt.
• Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
• Water Bath Canning-------------.
• Prepare ketchup as above.
• Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
• Wipe jar rims clean.
• Adjust lids.
• Process in boiling water bath for 10 minutes (start timing when water boils).

HOMEMADE KETCHUP FROM FRESH TOMATOES

Steps:

• Cook tomatoes on medium heat uncovered in a large stock pot 10-15 mins, mashing them to help them cook down.
• Strain through a mesh strainer into a smaller pot or bowl, to remove the skin and the seeds from the tomatoes.
• Once it is strained, add the remaining ingredients and bring to a boil.
• Reduce the heat to a simmer and cook until thick, stirring occasionally, for about an hour.
• Puree the mixture in a food processor or blender, or use an immersion blender to get the prefect consistency.
• Transfer to jars to cool.