Homemade Balsamic Ketchup Recipes

PERFECT BALSAMIC DRESSING (AKA VINAIGRETTE)

Steps:

• Place all ingredients in a container with a tight-fitting lid (a mason jar works great).
• Shake vigorously for 30 seconds until emulsified. You can also emulsify your vinaigrette in a blender or food processor (work on low, increasing the speed as you stream in the oil last). I only use a blender when working in extra large quantities. Up to about a cup, shaking it like crazy in a mason jar works great (and there's way less clean up.)
• Alternatively, you can whisk all ingredients together in a small bowl. To use this method, whisk all ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified.

HOMEMADE BALSAMIC KETCHUP

Steps:

• Stir vigorously in a jar, then microwave till it bubbles thoroughly, about 4 minutes.
• Stir well, cool, stir, put the lid on. Refrigerate.

FRIED ONION DIPPERS WITH BALSAMIC KETCHUP

Steps:

• For balsamic ketchup:
• Cook garlic in oil in a 2- to 3-quart heavy saucepan over medium heat, stirring, until golden, about 1 minute.
• Add vinegar and boil over medium heat until slightly thickened, about 2 minutes.
• Stir in ketchup, sugar, mustard, cloves, allspice, cayenne (if using), and salt and bring to a boil, then reduce heat and simmer, stirring occasionally, 5 minutes, until it's thick and well blended.
• Transfer to a bowl and let cool to room temperature.
• Fry onion wedges:
• Heat oven to 200°F.
• Whisk together flour, club soda, and salt in a bowl until smooth. Trim both ends of onion and then peel it. Halve onion lengthwise, then cut lengthwise into 3/4-inch-wide wedges. Separate wedges into pieces.
• Heat 2 inches oil in a 4- to 5-quart heavy pot over medium heat until it registers 365°F on thermometer.
• Working in batches of about 8, toss onion wedges in batter until coated. Lift onion pieces out of batter one at a time, letting excess batter drip off, and carefully transfer to hot oil. Fry onion dippers, turning with a slotted spoon, until golden, about 2 minutes, then transfer with slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)
• Sprinkle dippers with salt while still hot and keep warm on a rimmed baking sheet in oven until all onions have been fried.

HOMEMADE KETCHUP FROM FRESH TOMATOES

Steps:

• Cook tomatoes on medium heat uncovered in a large stock pot 10-15 mins, mashing them to help them cook down.
• Strain through a mesh strainer into a smaller pot or bowl, to remove the skin and the seeds from the tomatoes.
• Once it is strained, add the remaining ingredients and bring to a boil.
• Reduce the heat to a simmer and cook until thick, stirring occasionally, for about an hour.
• Puree the mixture in a food processor or blender, or use an immersion blender to get the prefect consistency.
• Transfer to jars to cool.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.