HOMEMADE KETCHUP

HOMEMADE KETCHUP

1 gallon fresh tomatoes, strained

1 pint vinegar
4 TBS kosher salt
3 TBS mustard

Place in a small bag or a small square of cloth and tie:
1/2 TBS allspice
1 TBS freshly ground black pepper
1/2 TBS cloves
1 tsp red pepper (optional)

2 cups white sugar
1 cup brown sugar, packed

In a large stock pot add the tomatoes and then the vinegar, kosher salt, mustard, spices and red pepper. Stir well to combine. Bring to a boil and simmer until thick.

Add the sugars 30 minutes before you seal the ketchup into jars.



AWESOME ROASTED TOMATO KETCHUP

3/4 lb ripe tomatoes, cored and quartered
1/2 medium onion, minced
1 clove garlic, minced
2 TBS olive oil, divided
2 TBS apple cider vinegar
2 TBS brown sugar, packed
1/8 tsp cinnamon
1/2 TBS honey
kosher salt and freshly ground black pepper to taste

PREHEAT the oven to 350 degrees and you will need a baking sheet lightly sprayed with vegetable oil.

Toss the tomatoes with 1 TBS of olive oil in a large resealable bag. Place on the baking sheet and roast for 15 minutes, or until soft.

Place the roasted tomatoes in a blender or food processor and blend until smooth. Press the solids with a spoon and strain well to extract as much liquid as possible.

Heat a large saucepan on medium-high and add the other tablespoon of olive oil. Saute the onion and garlic until translucent. Add the remaining ingredients and season to taste with salt and pepper.

Cook, uncovered until thick - stirring occasionally for approximately 20-30 minutes. If you love Heinz ketchup, I have a homemade ketchup recipe that is a perfect clone...



Recipe courtesy of topsecretrecipes.com

JUST LIKE HEINZ KETCHUP

6 oz can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 TBS white sugar
1 tsp salt
1/2 tsp onion powder
1/8 tsp garlic powder

Combine ingredients in a saucepan over medium heat; whisk until smooth. Bring to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove from heat and cover until cool. Chill in a covered container. Makes 1-1/2 cups.



HOMEMADE CHIPOLTE KETCHUP

5 large Roma tomatoes, chopped
1 medium onion, chopped
2 red bell peppers, finely chopped
4 garlic cloves, minced
1/3 cup brown sugar, packed
1/3 cup white wine vinegar
1/3 cup chipolte chilies, finely chopped (or to taste)
2 TBS canola oil

Heat the oil over medium-high heat in a large saucepan. Add the onion and red bell peppers and saute for 5 minutes. Next add the tomatoes and garlic and cook for 30 minutes or until vegetables are very soft. Add the brown sugar and vinegar and simmer on low for another 30 minutes.

Take off the heat and pour into a blender or food processor with the chipolte peppers. Blend until smooth and pour back into the saucepan and simmer another 30 minutes or until thick. Cool and store in a glass container in the refrigerator.

Next is my favorite homemade ketchup...


HOMEMADE MANGO KETCHUP

4 medium mangos, cleaned and peeled
1/2 cup brown sugar, packed
1/2 cup white wine
2 oz vinegar
1 TBS ginger
dash of cinnamon
1 tsp kosher salt
1/4 tsp allspice
1/2 tsp homemade cayenne pepper, (optional)

Remove the pulp from the mango and place in a blender along with the remaining ingredients. Pulse until creamy and pour into a saucepan. Over low heat cook for 1 hour until it is thickened. Remove from the heat and cool. Strain through a fine sieve and refrigerate 24 hours before serving.

Return the mixture back to the stock pot and simmer until reduced in half. In a small bag, put the whole cloves, mustard seed, celery seed together. Break the cinnamon stick in half (or quartered) and add to the bag and tie.

Add the remaining ingredients and continue cooking, uncovered, until it reaches the desired consistency; or approximately 4 hours.