HOMEMADE KETCHUP IN JUST 5 MINUTES!
Homemade ketchup in just 5 minutes - Easy, rich in flavour and definitely healthier than the store-bought version.
Provided by Andrea Soranidis - The Petite Cook
Categories Sauce
Time 5m
Number Of Ingredients 10
Steps:
- Place all ingredients in powerful blender.
- Blend until combined and you reach a smooth texture.
- Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.
- Store in an airtight container in the fridge for up to 1 week.
Nutrition Facts : Calories 21 kcal, Fat 1 g, SaturatedFat 1 g, Sodium 196 mg, Carbohydrate 5 g, Fiber 1 g, ServingSize 1 tablespoon, Sugar 4 g, Protein 1 g, UnsaturatedFat 2 g
HOMEMADE KETCHUP
Homemade ketchup is a great way to use up excess tomatoes from the garden
Provided by Jane Hornby
Categories Condiment
Time 1h20m
Yield Makes about 2 litres
Number Of Ingredients 14
Steps:
- Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
- Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.
- Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.
Nutrition Facts : Calories 25 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.08 milligram of sodium
HOMEMADE TOMATO KETCHUP
This tomato ketchup recipe will blow your socks off when dolloped on steak and chips - heaven!
Provided by Jamie Oliver
Categories Sauces Jamie at Home Vegetables American Tomato Sauces & condiments
Time 1h5m
Yield 500 ml (roughly)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 9 calories, Fat 0.2 g fat, SaturatedFat 0.0 g saturated fat, Protein 0.4 g protein, Carbohydrate 1.2 g carbohydrate, Sugar 0.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
EASY TOMATO KETCHUP
Easily make ketchup starting with tomato paste instead of fresh tomatoes to closely replicate the flavor of commercially available ketchup.
Provided by Leda Meredith
Categories Condiment
Time 40m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Combine all of the ingredients-tomato paste, brown sugar, water, white wine, onion powder, garlic powder, ground mustard, salt, ground cinnamon, ground allspice, and if using, ground cloves and cayenne pepper-in a small pot, using just 1/2 cup of the water to start.
- Bring the ingredients to a boil over medium heat, stirring frequently.
- Once the mixture reaches a boil, reduce the heat to low and simmer the ketchup for 15 minutes. Stir every few minutes, scraping the mixture away from the sides of the pot and making sure that it isn't sticking to the bottom. Do not let it burn. Add more water if necessary to keep it from thickening too much.
- If after 15 minutes you find that you added a little too much water and the ketchup is too thin, raise the heat to medium-high and cook for a few minutes, stirring constantly, to boil off the excess liquid. The ketchup should be thick enough that when you drag a wooden spoon across the bottom of the pot, it leaves an empty trail that does not fill in right away.
- Turn off the heat and let the ketchup cool for 5 minutes. Transfer it to clean glass jars (it is not necessary to sterilize the jars for this recipe).
- Cover and store in the refrigerator for up to a month, or follow the canning instructions below.
Nutrition Facts : Calories 26 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 43 mg, Sugar 5 g, Fat 0 g, ServingSize 2 half pints (serves up to 32), UnsaturatedFat 0 g
HOMEMADE TOMATO KETCHUP
Nothing tastes better then homemade ketchup on a grilled burger. With all the gardening plans coming up, I thought this would be a good time to post this recipe. Very easy to do.
Provided by Karen From Colorado
Categories Vegetable
Time 4h
Yield 2 Pints
Number Of Ingredients 9
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).
Nutrition Facts : Calories 770.5, Fat 4.2, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 179.1, Fiber 23.1, Sugar 150.6, Protein 16.8
HOMEMADE KETCHUP - MADE FROM FRESH TOMATOES
Use your garden fresh tomatoes to make your own ketchup using no refined sugars.
Provided by oldworldgardenfarms
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE KETCHUP
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
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 TOMATO KETCHUP
Provided by Jamie Oliver
Categories condiment
Time 1h45m
Yield about 1 pint
Number Of Ingredients 15
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.
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- 3. Reduce to a simmer and cook until thick and syrupy, about 1 hour. Puree into a smooth paste using an immersion blender or by transferring the ketchup into a blender or food processor.
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- Prepare a square single layer of cheesecloth that will fit all the spices with room to fold and secure the contents.
- Place the cloves, bay leaf, cinnamon stick, celery seeds, chile flakes, and allspice in the middle of the cheesecloth. Fold closed and secure with a length of kitchen twine.
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