Ketchup Recipes Homemade

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KETCHUP



Ketchup image

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

6 large tomatoes, quartered
1 bulb fennel, chopped
1 yellow onion, chopped
4 cloves garlic
¼ cup white sugar
¼ cup molasses
¼ cup red wine vinegar
10 whole cloves
2 whole star anise pods
1 tablespoon salt

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 TOMATO KETCHUP



Homemade tomato ketchup image

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

1 large red onion, peeled and roughly chopped
½ bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
olive oil
5 cm piece of ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ fresh red chilli, deseeded and finely chopped
1 bunch fresh basil, (30g), leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

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

HOMEMADE KETCHUP



Homemade ketchup image

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

4 good-size onions , very roughly chopped
250g celery , very roughly chopped
5 tbsp vegetable or olive oil
4 garlic cloves , sliced
1 tsp ground coriander
1 short cinnamon stick
1 tsp allspice
½ tsp ground black pepper
2 tsp celery salt
2kg ripe tomatoes , roughly chopped
3 tbsp tomato purée
½ tsp Tabasco sauce
200ml white wine vinegar
200g golden caster sugar

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

EASY HOMEMADE KETCHUP (10 MINUTES)



Easy Homemade Ketchup (10 Minutes) image

Plant-based Easy Homemade Ketchup with just 6 ingredients and 10 minutes! Refined sugar-free, low sodium and healthier than store-bought!

Provided by [email protected]

Categories     Sides

Time 9m

Number Of Ingredients 10

1/2 cup (120g) tomato paste (with NO added salt, my tube says "double concentrated" but I'm not sure it makes a huge difference
1/2 cup (120g) water
1 tablespoon + 1 teaspoon (20g) distilled white vinegar (this is key to the ketchup flavor, do not sub)
1 tablespoon (20g) pure maple syrup
1/2 teaspoon ground garlic powder
1/2 teaspoon ground onion powder
scant 1/4 teaspoon ground allspice
1/2 teaspoon fine salt
Please make sure to weigh the tomato paste, so you get the accurate flavor. Since it's so thick, and not a sauce, it can be a little tricky to measure accurately. Otherwise, just makes sure there are no gaps in your 1/2 cup and level off.
I use this scale.

Steps:

  • To a medium bowl, add all of the ingredients and whisk very well for 1-2 minutes. You want to make sure everything is mixed thoroughly and is smooth.
  • Pour the sauce into a small pot over medium heat. As soon as it starts to simmer/bubble around the edges well, set your timer for exactly 4 minutes and whisk or stir with a rubber spatula constantly. Do not walk away from it or it'll stick to the bottom and pop all over the place. We are cooking it to cook out the raw spices flavor and develop the classic ketchup flavor. 4 minutes is just enough to do this. The color will slightly darken.
  • Pour the ketchup into a glass container and chill a few hours or overnight to let the flavors develop fully and get nice and cold to dip potato wedges in. Use in my homemade Thousand Island Dressing! Or, use on burgers, vegan hot dogs or whatever you like!
  • If you would like to make the potato wedges I have pictured, it is very easy. These are nothing fancy or crispy like fries, but are delicious and simple, healthy potato wedges that taste great with the ketchup! Preheat the oven to 425°F and line a sheet pan with parchment paper. Peel and slice 3 large russet potatoes into 1/2 inch thick fry shapes. Spread out evenly on the pan. Salt and pepper well and bake for 25-30 minutes until they are getting very golden brown. Serve immediately with the ketchup.

Nutrition Facts : ServingSize 1 tablespoon, Calories 11.5 kcal, Carbohydrate 2.2 g, Protein 0.5 g, Sodium 76.7 mg, Fiber 0.25 g, Sugar 1.5 g

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

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

1 cup white vinegar
1 1/2 cinnamon sticks, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
8 lbs tomatoes (24 medium)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon cayenne
1 cup sugar
1/4 teaspoon salt

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

EASY HOMEMADE KETCHUP (NATURALLY SWEETENED!)



Easy Homemade Ketchup (Naturally Sweetened!) image

Easy, homemade ketchup made in 1 pot with simple ingredients! Naturally sweetened, tangy, and bright with tomato flavor! Perfect for burgers, fries, and beyond!

Provided by Minimalist Baker

Categories     Condiment

Time 1h10m

Number Of Ingredients 8

1 (14-ounce) can tomato purée or crushed tomatoes ((make sure the only ingredient is tomatoes!))
1/3 cup maple syrup
1/4 cup white vinegar
2 Tbsp apple cider vinegar
1/4 tsp onion powder
1/8 tsp garlic powder
3/4 tsp sea salt
1 pinch allspice

Steps:

  • If using crushed tomatoes and you want very smooth ketchup, place all ingredients in a small blender and blend until creamy and smooth. Otherwise, proceed to step 2.
  • Place all the ingredients in a medium saucepan and stir until well combined, then turn the heat on medium low. Stir gently until everything comes to a light simmer, then cover and reduce heat to low.
  • Let simmer for 45 minutes to 1 hour, or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.
  • Once reduced, use a teaspoon to remove a spoonful from the saucepan, and let it cool on the counter - you want to taste it cooled for accurate adjustment! Taste and adjust if desired, adding salt to taste, more vinegar (1 Tbsp at a time) for tang, more maple syrup for sweetness, or more onion powder for more savory notes.
  • Enjoy with French fries, vegan burgers, breakfast sausage, and beyond! Will keep covered in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months (frozen into ice cube molds).

Nutrition Facts : ServingSize 1 tablespoon, Calories 27 kcal, Carbohydrate 6.7 g, Protein 0.4 g, Fat 0.1 g, Sodium 161 mg, Fiber 0.5 g, Sugar 5.1 g

HOMEMADE KETCHUP - MADE FROM FRESH TOMATOES



Homemade Ketchup - Made from Fresh Tomatoes image

Use your garden fresh tomatoes to make your own ketchup using no refined sugars.

Provided by oldworldgardenfarms

Number Of Ingredients 9

6 lbs tomatoes , quartered with seeds squeezed out and discarded
1/2 cup apple cider vinegar
1 tsp salt
¼ cup honey
2 tsp brown mustard
1 tsp Worcestershire sauce
1/2 tsp black pepper
1/2 cup onion diced
2 garlic cloves

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

CANNED KETCHUP RECIPE (HEINZ COPYCAT)



Canned Ketchup Recipe (Heinz Copycat) image

This Canned Ketchup Recipe tastes like Heinz ketchup! Homemade ketchup is made from ripe tomatoes, spices, and vinegar. Achieve that perfectly tart and sweet ketchup that is not runny! It gets highly raved and is surprisingly easy! I share all the tips and secrets on how to make creamy ketchup at home easily!

Provided by Alyona Demyanchuk

Categories     condiments and sauces

Time 3h30m

Number Of Ingredients 11

22 lbs tomatoes ((1/2 bushel))
4 cups white distilled vinegar
3 cups sugar
5 Tbsp salt
1 Tbsp onion powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp all-spice
1/2 tsp cayenne pepper
46 oz tomato paste
1/3 cup Thermflo

Steps:

  • Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally.
  • When tomatoes have softened, either blend with a hand blender or run through a food mill. If using a food mill the skins and seeds can be discarded. Reserve 1 cup of tomato juice (for thickening later.) Simmer down to about half the liquid* (2-3 hours.)
  • Add the vinegar, tomato paste, sugar, and spices; bring to a simmer.
  • Meanwhile, place 1/3 cup of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup.
  • Pour ketchup into jars and place lids and bands on, (don't screw tightly shut.) Place jars into a large stockpot. Pour hot tap water in at least halfway up. Boil 10 minutes covered from the time the water boils.
  • Remove jars with a jar lifter and screw each jar tightly shut using a kitchen towel. Check if the lids are sealed AFTER 24 hours (they need to seal on their own first.)

Nutrition Facts : ServingSize 1 quart, Calories 676 kcal, Carbohydrate 156 g, Protein 18 g, Fat 3 g, SaturatedFat 1 g, Sodium 5715 mg, Fiber 22 g, Sugar 128 g, UnsaturatedFat 2 g

HOMEMADE KETCHUP



Homemade Ketchup image

Provided by Food Network Kitchen

Categories     condiment

Time 1h30m

Yield about 5 cups

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups finely chopped onion
1 tablespoon chopped peeled ginger
4 cloves garlic, minced
2 teaspoons mustard powder
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 cup tomato paste
Two 28-ounce cans whole peeled tomatoes
2 bay leaves
2/3 cup packed light brown sugar
1/2 cup apple cider vinegar
1 tablespoon molasses
Kosher salt

Steps:

  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
  • Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
  • Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
  • Peach-Curry Ketchup
  • Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
  • Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.

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

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Total Time 6 hrs
Category Appetizers


CURRYWURST + CURRY KETCHUP RECIPE - FOOD AND JOURNEYS
2021-10-14 Set your curry ketchup aside to cool. Pour the remaining olive oil into a skillet over medium-high heat. Once the oil is ready, fry the bratwurst, turning on all sides, to make sure they’re evenly golden (photo 6).Slice the fried bratwurst into small rounds (no more than 1-inch thick), then serve with the cooled curry ketchup.Sprinkle with more curry powder and enjoy!
From foodandjourneys.net


KETCHUP RECIPES - HOMEMADE, GOURMET & OLD FASHIONED ...

From tasteofhome.com


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