FAMOUS TOMATO KETCHUP
Steps:
- Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
- Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken.
- Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks.
- Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle.
TOMATO KETCHUP
Steps:
- Place the tomatoes, onions and garlic in a heavy, nonaluminum pot, cover and slowly bring to a boil over medium heat. Remove the lid, stir, and continue cooking for about 45 minutes, or until the tomatoes are very soft.
- Remove the pot from the heat, and pass the mixture through a food mill or strainer, discarding the seeds and skin. Return the liquid to the pot, stir in the sugar, paprika and mace, and slowly cook over medium heat for about one hour, or until the volume is reduced by half. Stir frequently, and as the sauce thickens, adjust the heat down.
- While the sauce is cooking, place the vinegar, peppercorns, cinnamon, mustard seed, cloves and chili pepper in a small saucepan and bring to a boil. Reduce the heat to low and let it simmer slowly.
- Once the ketchup has thickened, strain the seasoned vinegar into it, stirring to mix well, and continue cooking for another 45 minutes. Allow the ketchup to cool, pour it into sterilized jars and store in the refrigerator for three to four months. Or pour it into sterilized jars, leaving a half-inch space at the top, cover with preserving lids and process in boiling water for 20 minutes.
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
LAZY DAY TOMATO KETCHUP
Preparation two ways.Usually tomatoes are ripe all at once.This recipe,you blanch, skin,stem, mash, freeze the tomatoes.Then thaw, make at your leisure. Or you can make all at once. Vintage #4 Crock recipe in which everything was put in a crock after skinning the tomatoes and it set for a week in a cool cellar before cooking.This recipe is salt free. Add if you like.
Provided by Montana Heart Song
Categories Sauces
Time 40m
Yield 16 half pints, 80-100 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large stockpot with boiling water.
- Add 8 to 10 tomatoes to the pot. When the skins start to wrinkle, remove with slotted spoon to a sink of ice water. Repeat until all tomatoes have been blanched. Remove skins & stem end of each tomato.
- Put in a large pot and mash down or cut in pieces.
- To freeze and prepare later:.
- Place in large freezer bags and mark.
- To prepare, just thaw and add the following ingredients below.
- To prepare fresh, add white onions to mashed tomatoes in a large pot. Add all of the spices and heat on low. Stir with a wooden spoon. When simmering, add brown sugar. Stir until mixed and taste. Add more sugar if not sweet enough.
- Note: You may use liquid sweetner sugar substitute. Add 1 cup water if you use liquid sweetner.
- Cool down.
- Put tomato mixture in blender in small amounts. Puree.(Do not try to blend hot mixture).
- Heat half pint sterilized jars in water in oven on low heat. Heat seals.
- Bring pureed mixture to a low simmer, do not burn. Place in half pint jars or pint jars. With a clean damp cloth wipe rim of jar, seal and tighten with ring.
- Hot water bath for 10 minutes.
- Note: I have sterilized bottles and poured in bottles and dipped bottle corks in paraffin before sealing.
- Note: If you want a few half pints for chili sauce, add 1 tblsp horseradish and 2 drops tabasco sauce or hot sauce to each half pint, stir before sealing. Do not add to the whole batch.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 3.6, Carbohydrate 4.4, Fiber 0.7, Sugar 3.4, Protein 0.5
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