Home-made Ketchup
From dond 16 years ago
- 40 minutes to make
- Serves 8
Here's the thing: I don't like ketchup. Never have. I've never put ketchup on a burger, never dipped fries in ketchup, never added ketchup to my stew. I just don't like the stuff. But other people do, so when I serve somebody a burger or a sandwich, or cook French fries or onion rings, everyone but me expects ketchup. Read more I looked at a lot of ketchup recipes, and this one seems to include all the necessary ingredients and flavors. You can store it in the refrigerator for a week or so, but it also freezes (since it's basically just a tomato sauce). See less
Ingredients
- 1 Tbsp extra-virgin olive oil shopping list
- 1 small onion, finely chopped shopping list
- 2 garlic cloves, finely minced (use a microplane if you can) shopping list
- ¼ cup light brown sugar shopping list
- ½ tsp paprika (smoked paprika is by far the best thing to use) shopping list
- ¼ tsp ground allspice shopping list
- ¼ tsp ground cloves shopping list
- ⅓ cup distilled white vinegar shopping list
- 1 Tbsp tomato paste shopping list
- 2 lbs tomatoes shopping list
- salt and freshly ground black pepper shopping list
How to make it
- Dip each tomato into simmering water for about half a minute; then plunge the tomato into a bowl of ice water to halt the cooking process.
- When you have gone through all the tomatoes, they should be easy to skin.
- After you have removed the skins, core and seed each tomato, leaving only the flesh.
- Chop the tomatoes and purée them in a blender until you have a smooth tomato sauce. You should end up with about 1½-2 cups of tomato purée.
- In a saucepan, heat the oil.
- Add the minced onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
- Add the brown sugar, paprika, allspice, and cloves and cook, stirring occasionally, until the sugar is completely dissolved. Don't leave any small clumps.
- Add the vinegar and tomato paste and cook over moderate heat until thick, about 3 minutes.
- Stir in the puréed tomatoes and and simmer over moderate heat, stirring occasionally, until your ketchup is very thick, 15 to 20 minutes. (You're basically trying to steam away as much of the tomatoes' extra water as you can)
- Transfer the ketchup to a blender or food processor and purée until smooth.
- Season with salt and pepper.
- This stuff will keep in the refrigerator for a week or two, but you can also freeze it.
The Rating
Reviewed by 3 people-
Ketchup is divine!!!!! 5+++.
angelica14
in St Petersburg loved it
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I only like ketchup on my fries. However, my grands love it on everything, including thier grilled cheese sandwiches. I hve been looking for a classic tomato recipe. This is perfect. I like alot of the other none tomato recipes but the kids want ...more
tuilelaith
in Columbia loved it
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