KETCHUP RECIPE BY TASTY
Here's what you need: tomato paste, light brown sugar, dark molasses, garlic powder, onion powder, mustard powder, ground cinnamon, ground allspice, worcestershire sauce, apple cider vinegar, kosher salt, filtered water
Provided by Betsy Carter
Yield 4 cups
Number Of Ingredients 12
Steps:
- In a large, shallow saucepan, combine the tomato paste, brown sugar, molasses, garlic powder, onion powder, mustard powder, cinnamon, allspice, Worcestershire sauce, vinegar, salt, and water. Bring to a low boil over medium heat, stirring occasionally to prevent burning. Cook for 25-30 minutes, until reduced by about a quarter. The ketchup should be thick and spreadable. Let cool completely.
- Transfer to a clean, airtight container and store in the refrigerator. The ketchup should keep for up to 3 weeks.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 74 grams, Fat 0 grams, Fiber 7 grams, Protein 7 grams, Sugar 60 grams
KETCHUP LEATHER RECIPE BY TASTY
Did you say ketchup...leather? Yes, indeed. Squares of seasoned, dehydrated ketchup are sliced like cheese. When placed on a burger or breakfast sandwich, they melt like cheese, too! It might be the condiment upgrade you never knew you needed. Try it on meatloaf or any way you'd like!
Provided by Tasty
Time 3h5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 180°F (82°C). Lightly grease a 9 x 13-inch (22x33 cm) baking dish with nonstick spray.
- In a medium bowl, mix together the ketchup, dried basil, and garlic powder.
- Transfer the ketchup mixture to the prepared baking dish and spread in an even layer.
- Bake for 3 hours, or until the ketchup is dehydrated with no shiny spots. Remove from the oven and let cool completely.
- Run a knife around the edges of the ketchup leather to loosen from the baking dish. Lift up a corner of the ketchup leather and slowly peel from the bottom of the dish.
- Transfer to a cutting board. Cut the ketchup leather into 6 even squares, discarding any scraps.
- Serve as desired, such as on top of a burger or breakfast sandwich, or over meatloaf.
- Enjoy!
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 6 grams
DIY KETCHUP ICE POPS RECIPE BY TASTY
In Canada, French's® released ketchup ice pops. Uhm, what?! We had to give them a try!
Provided by Emily Trio
Categories Snacks
Time 4h5m
Yield 6 ice pops
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the ketchup, tomato juice, lime juice, hot sauce, and Tajín until smooth.
- Divide the tomato mixture evenly between 6 ice pop molds, filling almost to the tops, then insert a wooden stick into the center of each mold.
- Freeze the pops for 4-6 hours, or until completely solid.
- When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep for up to 6 weeks in an airtight container in the freezer.
- Enjoy!
Nutrition Facts : Calories 24 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 3 grams
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