Homemade Ketchup With Carrot Deceptively Delicious 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

HOMEMADE KETCHUP WITH CARROT (DECEPTIVELY DELICIOUS)



Homemade Ketchup With Carrot (Deceptively Delicious) image

Recipe from Jessica Seinfeld's book, Deceptively Delicious. Supposed to be a healthy alternative to ketchup and a sneaky way to get toddlers to eat their veggies.

Provided by januarybride

Categories     Sauces

Time 20m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

1 (6 ounce) can tomato puree
1/2 cup carrot puree (baby food is quick and easy)
1/4 cup water
2 tablespoons apple cider vinegar
2 garlic cloves, minced
1 tablespoon firmly packed brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon chili powder (to taste)

Steps:

  • Stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat.
  • Reduce the heat and simmer until the mixture has reduced by about half, 10-20 minutes.
  • Let cool before serving.
  • Refrigerate in an airtight container for up to five days or freeze in ¼-cup amounts in zipper-lock snack bags for up to three months.

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