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
OMG-WORTHY HOMEMADE KETCHUP USING GARDEN FRESH TOMATOES
Provided by Emma - NurturedHomes.com
Time 1h15m
Number Of Ingredients 13
Steps:
- Add the tomatoes, onion, garlic, chile, apple cider vinegar and honey to a large pot.
- Place the cinnamon stick, celery seeds, crushed red pepper, allspice and cloves on the cheesecloth. Bring the ends of the cloth together, and tie securely with kitchen twine or string.
- Add the spice bag to the pot.
- Cook over medium heat for 30 minutes.
- Remove from the heat.
- Discard the spice bag.
- Puree the mixture using an immersion blender.
- Strain the blended mixture through fine mash strainer.
- Put the mixture back to the pot.
- Cook over medium heat for 20-30 minutes or until thickened to your liking.
- Season to taste with salt.
- Serve immediately or store in a bottle and refrigerate until ready to use.
HOMEMADE KETCHUP FROM FRESH TOMATOES
This is a simple to make homemade ketchup that is a great alterantive to what you can find in the store. The best part is you can customize this receipe to make your perfect ketchup.
Provided by Wright Things
Categories Sauce
Number Of Ingredients 8
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
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
KETCHUP - FROM FRESH GARDEN TOMATOES
We all know Ketchup or Catsup. But this is your kicked up, homemade, garden-grown version. An absolutely delicious way to use up your extra garden tomatoes.
Provided by CelticBrewer
Categories Sauces
Time 6h
Yield 2 Pints, 64 serving(s)
Number Of Ingredients 13
Steps:
- Depending on size, halve or quarter your tomatoes. Sauce tomatoes (Roma) are ideal, but any will work. I used a combo of Roma, Beefsteak, and (mostly) Cherry.
- OPTIONAL: Smoke a tray's worth of the tomatoes. I cold smoked mine for a few hours over hickory. It gave it a subtle but delicious smoke flavor. Again, this is totally optional.
- Add the tomatoes, salt, garlic, sugar, and onions to a pot and boil for 30 minutes.
- Cool the mixture until you can send it safely through your food mill. I used the mixer attachment and it worked beautifully. If you don't have a food mill, you can peel and squeeze the tomatoes using the boiling water / ice bath method.
- Return the now de-seeded and de-skinned tomato sauce to the pot and back onto the stove.
- Continue to boil the sauce to reduce and thicken.
- Meanwhile, in another non-reactive pot; heat the apple cider vinegar with all the remaining spice additions. Heat until the spices have infused into the vinegar.
- Using a fine strainer to leave behind the whole spices, pour the vinegar into the tomato mix. If you don't have a strainer or tea-ball, you can wrap the spices in a cheesecloth satchel.
- Continue to reduce until you reach the desired ketchup texture. This can take 4-6 hours. I've heard of people using a crock pot for this process.
- Follow standard canning procedure if you want a shelf-stable product. Otherwise, cool and keep in the fridge.
Nutrition Facts : Calories 12.3, Fat 0.1, Sodium 111.6, Carbohydrate 2.6, Fiber 0.6, Sugar 1.9, Protein 0.4
FRESH TOMATO KETCHUP
Make and share this Fresh Tomato Ketchup recipe from Food.com.
Provided by Chef Kate
Categories Vegetable
Time 3h
Yield 4 cups
Number Of Ingredients 18
Steps:
- Place the tomatoes, onions, bell pepper and garlic in a large pot.
- Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
- Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
- Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
- Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
- Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
- Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
- Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
- While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.
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