HOMEMADE KETCHUP
Provided by Food Network Kitchen
Categories condiment
Time 1h30m
Yield about 5 cups
Number Of Ingredients 14
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
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 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
KETCHUP TOAST
A kid thing really, sounds disgusting, but going to a boarding school, you get used to this sort of thing
Provided by Perfect Pixie
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- toast bread.
- spread with ketchup.
- eat.
Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 340.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8
EGG AND CHEESE TOAST
This is one of those homely, comforting kind of things that's so simple to make. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, salt, pepper and milk.
- Melt butter in a skillet, pour in egg mixture and cook over low heat stirring constantly.
- Spread toast with ketchup, heap with scrambled eggs and sprinkle with cheese.
- Place in broiler to brown and melt cheese.
- Serve at once.
Nutrition Facts : Calories 253.6, Fat 13.1, SaturatedFat 6.1, Cholesterol 198.2, Sodium 562, Carbohydrate 21.6, Fiber 0.9, Sugar 1, Protein 11.9
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