Ketchup Leather Recipe By Tasty

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KETCHUP RECIPE BY TASTY



Ketchup Recipe by Tasty image

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

24 oz tomato paste
½ cup light brown sugar, packed
½ cup dark molasses
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
½ teaspoon mustard powder
¼ teaspoon ground cinnamon
½ teaspoon ground allspice
3 tablespoons worcestershire sauce
½ cup apple cider vinegar
1 tablespoon kosher salt
1 cup filtered water

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



Ketchup Leather Recipe by Tasty image

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

nonstick cooking spray, for greasing
¾ cup tomato ketchup
1 teaspoon dried basil
½ teaspoon garlic powder

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



Diy Ketchup Ice Pops Recipe by Tasty image

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

¼ cup ketchup
2 cups tomato juice
½ lime
1 teaspoon cayenne pepper hot sauce
1 tablespoon tajin seasoning, optional

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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