Homemade Tomato Ketchup Recipes

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:

• 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.

TOMATO KETCHUP

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.

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 TOMATO KETCHUP

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

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, then reduce heat to moderately-low.
• Simmer, partially covered, for an hour.
• Stir often and be sure ketchup doesn't scorch.
• Adjust seasonings and add more sugar or vinegar if you wish.
• Continue to simmer if not thickened.
• Process with a food mill using a medium size disc (approx. 5 mm). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
• The pulp and sauce should be about the consistency of a thick tomato sauce.
• If not, return to the pot over medium heat until thickened.
• The ketchup will thicken further after canning and cooling.
• Cover jars loosely with new, two-piece lids.
• Let jars stand until ketchup cools and lids are slightly indented in center.
• Screw jars tightly closed and store in refrigerator.
• Ketchup will keep well for up to 6 months.

HOMEMADE TOMATO KETCHUP

Steps:

• In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl.
• In cleaned kettle stir together puree, sugar, and vinegar and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes.
• Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika. Simmer mixture, stirring, until very thick, about 10 minutes. Discard bag and season mixture with Tabasco and salt. Ketchup may be made 10 days ahead and chilled, covered.

TOMATO KETCHUP

Steps:

• Place the tomatoes, onions and garlic in a heavy, nonaluminum pot, cover and slowly bring to a boil over medium heat. Remove the lid, stir, and continue cooking for about 45 minutes, or until the tomatoes are very soft.
• Remove the pot from the heat, and pass the mixture through a food mill or strainer, discarding the seeds and skin. Return the liquid to the pot, stir in the sugar, paprika and mace, and slowly cook over medium heat for about one hour, or until the volume is reduced by half. Stir frequently, and as the sauce thickens, adjust the heat down.
• While the sauce is cooking, place the vinegar, peppercorns, cinnamon, mustard seed, cloves and chili pepper in a small saucepan and bring to a boil. Reduce the heat to low and let it simmer slowly.
• Once the ketchup has thickened, strain the seasoned vinegar into it, stirring to mix well, and continue cooking for another 45 minutes. Allow the ketchup to cool, pour it into sterilized jars and store in the refrigerator for three to four months. Or pour it into sterilized jars, leaving a half-inch space at the top, cover with preserving lids and process in boiling water for 20 minutes.