HOMEMADE TOMATO KETCHUP
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
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 TOMATO KETCHUP
Provided by Jamie Oliver
Categories condiment
Time 1h45m
Yield about 1 pint
Number Of Ingredients 15
Steps:
- Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
- Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups 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 refrigerator until needed - it should keep for 6 months.
ROASTED TOMATO KETCHUP
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
- Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.
EASY TOMATO KETCHUP
Easily make ketchup starting with tomato paste instead of fresh tomatoes to closely replicate the flavor of commercially available ketchup.
Provided by Leda Meredith
Categories Condiment
Time 40m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Combine all of the ingredients-tomato paste, brown sugar, water, white wine, onion powder, garlic powder, ground mustard, salt, ground cinnamon, ground allspice, and if using, ground cloves and cayenne pepper-in a small pot, using just 1/2 cup of the water to start.
- Bring the ingredients to a boil over medium heat, stirring frequently.
- Once the mixture reaches a boil, reduce the heat to low and simmer the ketchup for 15 minutes. Stir every few minutes, scraping the mixture away from the sides of the pot and making sure that it isn't sticking to the bottom. Do not let it burn. Add more water if necessary to keep it from thickening too much.
- If after 15 minutes you find that you added a little too much water and the ketchup is too thin, raise the heat to medium-high and cook for a few minutes, stirring constantly, to boil off the excess liquid. The ketchup should be thick enough that when you drag a wooden spoon across the bottom of the pot, it leaves an empty trail that does not fill in right away.
- Turn off the heat and let the ketchup cool for 5 minutes. Transfer it to clean glass jars (it is not necessary to sterilize the jars for this recipe).
- Cover and store in the refrigerator for up to a month, or follow the canning instructions below.
Nutrition Facts : Calories 26 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 43 mg, Sugar 5 g, Fat 0 g, ServingSize 2 half pints (serves up to 32), UnsaturatedFat 0 g
RED TOMATO KETCHUP
I found this great recipe on a Quebec recipe site. When you have many red tomatoes and want to make something special this is it! You can enjoy this condiment with hamburgers, hot dogs, any meats etc.
Provided by Sageca
Categories Sauces
Time 4h
Yield 7 1/2quart jars
Number Of Ingredients 11
Steps:
- Blanch and peel tomatoes.
- Cut them in large chunks.
- Peel onions and apples.
- In processor pulse onions, celery, apples and peppers; do not pulverize them--leave them in approx 1/2-inch cubes.
- In large saucepan, stir everything together except the sugars.
- Cook medium low heat for 1 hour stirring now and then.
- Add sugars and continue cooking another 2 hours stirring now and then.
- Do not cover while cooking your ketchup!
- Pour into sterilized jars; wipe rim.
- Cover to seal.
Nutrition Facts : Calories 376.7, Fat 1.6, SaturatedFat 0.4, Sodium 413.7, Carbohydrate 89, Fiber 11.5, Sugar 73.2, Protein 6.8
HOMEMADE TOMATO KETCHUP - JAMIE OLIVER
Make and share this Homemade Tomato Ketchup - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories For Large Groups
Time 1h10m
Yield 60 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.
- Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.
- Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.
- Roughly chop basil leaves. Turn off heat and add basil; stir well.
- Transfer to blender and puree smooth. Work in batches, filling the blender jar no more than half way. Pour into a fine sieve and push through.
- Sterilize some ketchup bottles and a funnel, either in boiling water, or dry in a roasting pan in a hot oven. Stir ketchup well and transfer to bottles. Fill bottles completely before sealing. Allow to cool completely, then store in a cool dark place for up to 6 months. Refrigerate after opening.
Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Sodium 51.3, Carbohydrate 6.8, Fiber 0.8, Sugar 5.2, Protein 0.6
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 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
SWEET GREEN TOMATO KETCHUP
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!
Provided by Nadine
Categories Side Dish Sauces and Condiments Recipes
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
- Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
- When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 3470.6 mg, Sugar 19.2 g
ROASTED TOMATO KETCHUP
Steps:
- Put the passata into a heavy pan with the vinegar, lemon juice, and spices. Bring to a simmer, then add the sugar. Stir until dissolved, then continue to simmer, stirring occasionally, for 25 to 30 minutes, until the sauce is reduced to a thick but pourable consistency.
- Pour immediately into warm, sterilized bottles or jars (see p. 152). Seal immediately with vinegar-proof lids (see p. 22). Store in a cool, dry place and use within 4 months. For longer keeping, sterilize the filled jars using the method on p. 125. Once opened, keep in the fridge.
- VARIATION
- Rhubarb makes a delightful fruity ketchup; this is a good way to use up the tougher, tarter stalks toward the end of the rhubarb season. Slow roast 4 1/2 pounds of chopped rhubarb with 9 ounces of chopped red onions and 3 or 4 garlic cloves at 350°F for about 1 hour. Strain through a sieve and put into a heavy saucepan. Use the same quantities of sugar and vinegar as above, but leave out the lemon juice (as rhubarb is very acidic). Replace the mustard, black pepper, and cloves with a good teaspoonful each of ground cumin and coriander. Continue to cook as for tomato ketchup.
TOMATO KETCHUP
The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a meaty tomato for this, so save delicate heirlooms for salads. Many ketchup recipes call for loads of spices, but this one is kept simple with just a little black pepper and Worcestershire sauce for complexity - a close approximation to that inimitable flavor of classic Heinz, without the high-fructose corn syrup.
Provided by Melissa Clark
Categories condiments
Time 40m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1154 milligrams, Sugar 33 grams
ROASTED RED PEPPER KETCHUP
Yield Makes about 3 cups
Number Of Ingredients 12
Steps:
- Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)
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