KETCHUP RECIPE BY TASTY
Here's what you need: tomato paste, light brown sugar, dark molasses, garlic powder, onion powder, mustard powder, ground cinnamon, ground allspice, worcestershire sauce, apple cider vinegar, kosher salt, filtered water
Provided by Betsy Carter
Yield 4 cups
Number Of Ingredients 12
Steps:
- In a large, shallow saucepan, combine the tomato paste, brown sugar, molasses, garlic powder, onion powder, mustard powder, cinnamon, allspice, Worcestershire sauce, vinegar, salt, and water. Bring to a low boil over medium heat, stirring occasionally to prevent burning. Cook for 25-30 minutes, until reduced by about a quarter. The ketchup should be thick and spreadable. Let cool completely.
- Transfer to a clean, airtight container and store in the refrigerator. The ketchup should keep for up to 3 weeks.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 74 grams, Fat 0 grams, Fiber 7 grams, Protein 7 grams, Sugar 60 grams
SPICY KETCHUP
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I'm home again. -Karen Naihe, Kamuela, Hawaii
Provided by Taste of Home
Time 2h
Yield 1 cup.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.
Nutrition Facts : Calories 46 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY
Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken breasts in the bottom of the slow cooker.
- Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
- Cover, and cook on high for 3 hours or on low for 6 hours.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
- Shred the chicken breasts with 2 forks in the slow cooker.
- Serve on a burger bun with slaw.
- Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams
KETCHUP
It's the only ketchup recipe that I've ever had that stood up even close to as good as popular brands! It's different, but it's REALLY good! It's important to reduce this for a long time, like 4 hours or so. It will thicken just a bit as it cools.
Provided by DJFoodie
Categories Side Dish Sauces and Condiments Recipes
Time 4h20m
Yield 16
Number Of Ingredients 10
Steps:
- In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
- Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 12.3 g, Fat 0.2 g, Fiber 1.3 g, Protein 1 g, Sodium 632.3 mg, Sugar 8 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 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 KETCHUP
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Provided by Ian Knauer
Categories Sauce Blender Onion Tomato Kid-Friendly Backyard BBQ Vinegar Chill Cinnamon Paprika Gourmet Small Plates
Yield Makes about 2 3/4 cups
Number Of Ingredients 11
Steps:
- Purée tomatoes with juice in a blender until smooth. 3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
- Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).
KETCHUP LEATHER RECIPE BY TASTY
Did you say ketchup...leather? Yes, indeed. Squares of seasoned, dehydrated ketchup are sliced like cheese. When placed on a burger or breakfast sandwich, they melt like cheese, too! It might be the condiment upgrade you never knew you needed. Try it on meatloaf or any way you'd like!
Provided by Tasty
Time 3h5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 180°F (82°C). Lightly grease a 9 x 13-inch (22x33 cm) baking dish with nonstick spray.
- In a medium bowl, mix together the ketchup, dried basil, and garlic powder.
- Transfer the ketchup mixture to the prepared baking dish and spread in an even layer.
- Bake for 3 hours, or until the ketchup is dehydrated with no shiny spots. Remove from the oven and let cool completely.
- Run a knife around the edges of the ketchup leather to loosen from the baking dish. Lift up a corner of the ketchup leather and slowly peel from the bottom of the dish.
- Transfer to a cutting board. Cut the ketchup leather into 6 even squares, discarding any scraps.
- Serve as desired, such as on top of a burger or breakfast sandwich, or over meatloaf.
- Enjoy!
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 6 grams
CHUNKY KETCHUP
I created this chunky homemade ketchup to jazz up chopped steak sandwiches and hot sausage sandwiches for my family. It's so delicious and fresh-tasting. I gave some to our friends, too, and they enjoyed it on hamburgers and even stuffed peppers. -Susan Stahr, Driftwood, Pennsylvania
Provided by Taste of Home
Time 1h50m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the tomatoes, onion, green pepper, sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 1-1/2 hours., Stir in vinegar; heat through. Cool to room temperature; store up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.
CLASSIC MEATLOAF RECIPE BY TASTY
Meatloaf is a delicious addition to your weeknight dinner repertoire. Full of savory flavor and topped with a sweet, sticky ketchup glaze, it's the perfect pair to your favorite vegetable side dishes, such as classic mashed potatoes and steamed green beans.
Provided by Betsy Carter
Categories Dinner
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
- In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
- Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
- Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 47 grams, Sugar 8 grams
SPICY HOMEMADE KETCHUP
A more complex version of ketchup that will make your kitchen smell great and has a bit of a kick. I made this when I had some extra tomato juice and wanted to figure out a way to use it. I'm sure you could substitute different peppers depending on what is on hand but the shishito and roasted Anaheim added a wonderful flavor. Adjust chilies to your heat preference. These amounts make it spicy but not hot. I used the celery heart with two stalks because that is what was left.
Provided by Victory Garden
Time 2h50m
Yield 50
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Anaheim pepper onto the prepared baking sheet.
- Cook, turning occasionally, under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes. Remove and discard skin.
- Heat tomato sauce in a pot until simmering.
- Meanwhile, remove seeds from Anaheim pepper, shishito peppers, and jalapeno peppers. Chop and place in a bowl. Chop serrano peppers, leaving seeds, and add to the bowl.
- Add peppers to the simmering tomato juice, along with onion and celery. Simmer for 1 hour.
- Add apple cider vinegar, brown sugar, mustard, cinnamon, salt, cloves, allspice, and salt. Simmer for 1 more hour, or until desired thickness. Puree ketchup with an immersion blender until smooth.
- Pour into sterilized jars or squeeze bottles.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 129.1 mg, Sugar 5.8 g
More about "ketchup recipe by tasty"
SERIOUSLY GOOD HOMEMADE KETCHUP - INSPIRED TASTE
From inspiredtaste.net
Reviews 19Calories 23 per servingCategory Side Dish, Sauce, Condiment
THE TASTIEST KETCHUP RECIPE YOU CAN MAKE AT HOME | FOODAL
From foodal.com
EASY TOMATO KETCHUP RECIPE USING TOMATO PASTE
From thespruceeats.com
HOMEMADE KETCHUP - SKINNYTASTE
From skinnytaste.com
4.8/5 (36)Total Time 25 minsCuisine AmericanCalories 21 per serving
5 INGREDIENT QUICK HOMEMADE KETCHUP - SWEETPHI
From sweetphi.com
SIMPLE FERMENTED KETCHUP RECIPE THAT TASTES LIKE STORE BOUGHT
From marysnest.com
THE BEST HOMEMADE KETCHUP RECIPE - ROSEVINE COTTAGE GIRLS
From rosevinecottagegirls.com
EASY KETO KETCHUP RECIPE | SUGAR FREE - KETOCONNECT
From ketoconnect.net
HOMEMADE KETCHUP RECIPE, SERIOUSLY EASY! - RECIPE52.COM
From recipe52.com
KETCHUP RECIPE BY TASTY | RECIPE | RECIPES, KETCHUP RECIPE, …
From pinterest.com
HOW TO MAKE KETCHUP - THE PIONEER WOMAN
From thepioneerwoman.com
HOMEMADE KETCHUP RECIPE (BEST FLAVOR!) – A COUPLE COOKS
From acouplecooks.com
HOMEMADE KETCHUP - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CANNED KETCHUP RECIPE (HEINZ COPYCAT) - ALYONA’S COOKING
From alyonascooking.com
20 RECIPES TO MAKE WITH KETCHUP | ALLRECIPES
From allrecipes.com
EASY HOMEMADE KETCHUP RECIPE | HEALTHY DELICIOUS
From healthy-delicious.com
HOMEMADE KETCHUP WITH FRESH TOMATOES - A CANADIAN FOODIE
From acanadianfoodie.com
5 MINUTE HOMEMADE KETCHUP - SERVED FROM SCRATCH
From servedfromscratch.com
HOW TO MAKE HOMEMADE KETCHUP: CLASSIC KETCHUP RECIPE
From masterclass.com
TOMATO PASTE KETCHUP - LIFE CURRENTS - COPYCAT HEINZ KETCHUP
From lifecurrentsblog.com
HOMEMADE KETCHUP: A SIMPLE AND DELICIOUS KETCHUP RECIPE
From diynatural.com
40 RECIPES TO MAKE WITH KETCHUP | TASTE OF HOME
From tasteofhome.com
KETCHUP RECIPES - HOMEMADE, GOURMET & OLD FASHIONED …
From tasteofhome.com
EASY KETCHUP RECIPE - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
EASY HOMEMADE KETCHUP RECIPE | MOMABLES
From momables.com
BEST HOMEMADE KETCHUP RECIPE - EASY HOMEMADE KETCHUP
From savoryexperiments.com
HOMEMADE KETCHUP RECIPE - SERIOUS EATS
From seriouseats.com
LOW SODIUM KETCHUP - KIDNEY HEALTHY RECIPES
From kidneyhealthyrecipes.com
HOMEMADE KETCHUP IN JUST 5 MINUTES! - THE PETITE COOK™
From thepetitecook.com
10 QUICK AND EASY KETCHUP VARIATIONS - SERIOUS EATS
From seriouseats.com
HOMEMADE KETCHUP WITH FRESH TOMATOES - LIVE SIMPLY
From livesimply.me
DELICIOUS HOMEMADE KETCHUP - RECIPE | TASTYCRAZE.COM
From tastycraze.com
EASY HOMEMADE KETCHUP (NATURALLY SWEETENED) - MINIMALIST BAKER
From minimalistbaker.com
QUICK AND EASY HOMEMADE KETCHUP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
HOMEMADE KETCHUP RECIPE (AND SUGAR-FREE) - DR. AXE
From draxe.com
EASY HOMEMADE KETCHUP RECIPE
From nelliebellie.com
THIS IS THE BEST-TASTING KETCHUP — EAT THIS NOT THAT
From eatthis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love