Homemade Ketchup Made From Fresh Tomatoes Recipes

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 TOMATO KETCHUP

Steps:

• Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
• Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups 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 refrigerator until needed - it should keep for 6 months.

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.

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.