Homemade Ketchup Using Tomato Sauce Recipes

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

Ingredients

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

TOMATO KETCHUP

Tomato Ketchup image

The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a meaty tomato for this, so save delicate heirlooms for salads. Many ketchup recipes call for loads of spices, but this one is kept simple with just a little black pepper and Worcestershire sauce for complexity - a close approximation to that inimitable flavor of classic Heinz, without the high-fructose corn syrup.

Provided by Melissa Clark

Categories condiments

Time 40m

Yield About 2 cups

Number Of Ingredients 6

Ingredients

4 pints ripe grape tomatoes, cut in half
2 cups red wine vinegar
2/3 cup dark brown sugar
4 teaspoons salt
2 teaspoons black pepper
3/4 teaspoon Worcestershire sauce

Steps:

In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1154 milligrams, Sugar 33 grams

HOMEMADE TOMATO KETCHUP

Homemade Tomato Ketchup image

Provided by Food Network

Categories condiment

Time 40m

Yield 1 cup

Number Of Ingredients 12

Ingredients

2/3 cup tomato paste (one 156-milliliter can)
2 to 4 tablespoons apple cider vinegar, divided (30 to 60 milliliters)
2 to 4 tablespoons brown sugar, divided (25 to 50 grams)
1/2 to 3/4 cup water, divided, plus more if needed (125 to 187 milliliters)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon celery salt
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Kosher salt

Steps:

Heat a medium saucepan over medium-low heat and whisk in the tomato paste, 2 tablespoons each of the cider vinegar and brown sugar and 1/2 cup of the water. Season with the onion, garlic and mustard powders along with the celery salt, cinnamon, allspice, cloves and salt.
Bring to a simmer then reduce the heat to low and cook for 30 minutes, stirring frequently and adding more sugar or vinegar if desired and more water to reach your desired consistency.
Season to taste with more salt, if needed, and allow to cool before transferring to a bottle or jar and storing in the fridge for up to 1 month.

HOMEMADE TOMATO KETCHUP

Homemade Tomato Ketchup image

Make and share this Homemade Tomato Ketchup recipe from Food.com.

Provided by 2Bleu

Categories Vegetable

Time 2h20m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
3 cups onions, coarsely chopped
3 garlic cloves, minced
3 lbs plum tomatoes, coarsely chopped
1/3 cup distilled white vinegar
1/2 cup dark corn syrup
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon mustard seeds
1/2 teaspoon ground celery seed
1 tablespoon salt
2 teaspoons black pepper

Steps:

In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute.
Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour.
Pass the mixture through a food mill (or cheesecloth) into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool.

Nutrition Facts : Calories 63.6, Fat 2.4, SaturatedFat 0.3, Sodium 308.4, Carbohydrate 10.7, Fiber 1.3, Sugar 4.2, Protein 1.1

DIY KETCHUP ICE POPS RECIPE BY TASTY

Diy Ketchup Ice Pops Recipe by Tasty image

In Canada, French's® released ketchup ice pops. Uhm, what?! We had to give them a try!

Provided by Emily Trio

Categories Snacks

Time 4h5m

Yield 6 ice pops

Number Of Ingredients 5

Ingredients

¼ cup ketchup
2 cups tomato juice
½ lime
1 teaspoon cayenne pepper hot sauce
1 tablespoon tajin seasoning, optional

Steps:

In a medium bowl, whisk together the ketchup, tomato juice, lime juice, hot sauce, and Tajín until smooth.
Divide the tomato mixture evenly between 6 ice pop molds, filling almost to the tops, then insert a wooden stick into the center of each mold.
Freeze the pops for 4-6 hours, or until completely solid.
When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep for up to 6 weeks in an airtight container in the freezer.
Enjoy!

Nutrition Facts : Calories 24 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 3 grams

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