Ketchup Recipe By Tasty

SUGAR-FREE HOMEMADE KETCHUP (HEINZ KETCHUP COPYCAT) RECIPE

Steps:

• Heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant. Add onion and salt, and cook until onion is softened. Pour in vinegars and bring to a boil. Add the tomato and tomato paste, and bring to another boil, stirring frequently.
• Add in the rest of the ingredients, stir well and reduce heat to medium-low. Bring to a gentle simmer, and let cook, uncovered, until desired thickness is reached, stirring occasionally. I cooked mine for about an hour, though if I had time I would have let it reduce further. It depends on the size on the pot you're using. Taste the sauce to make sure you're happy with the flavour, and then remove from heat and let cool about 20 minutes.
• Add the sauce to a blender, and blend until smooth. This ketchup will last for about 2 weeks in the fridge (if you haven't eaten it all by then). Makes about 2 cups.

HOMEMADE KETCHUP

Steps:

• Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
• Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.
• Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

KETCHUP LEATHER RECIPE BY TASTY

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!

EASY TOMATO KETCHUP

Steps:

• Gather the ingredients.
• Combine all of the ingredients-tomato paste, brown sugar, water, white wine, onion powder, garlic powder, ground mustard, salt, ground cinnamon, ground allspice, and if using, ground cloves and cayenne pepper-in a small pot, using just 1/2 cup of the water to start.
• Bring the ingredients to a boil over medium heat, stirring frequently.
• Once the mixture reaches a boil, reduce the heat to low and simmer the ketchup for 15 minutes. Stir every few minutes, scraping the mixture away from the sides of the pot and making sure that it isn't sticking to the bottom. Do not let it burn. Add more water if necessary to keep it from thickening too much.
• If after 15 minutes you find that you added a little too much water and the ketchup is too thin, raise the heat to medium-high and cook for a few minutes, stirring constantly, to boil off the excess liquid. The ketchup should be thick enough that when you drag a wooden spoon across the bottom of the pot, it leaves an empty trail that does not fill in right away.
• Turn off the heat and let the ketchup cool for 5 minutes. Transfer it to clean glass jars (it is not necessary to sterilize the jars for this recipe).
• Cover and store in the refrigerator for up to a month, or follow the canning instructions below.

HOMEMADE KETCHUP

Steps:

• Purée tomatoes with juice in a blender until smooth. 3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
• Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).

5 INGREDIENT QUICK HOMEMADE KETCHUP

Steps:

• Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally.
• When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.)
• Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.

LOW SODIUM KETCHUP

Steps:

• Combine all ingredients a medium saucepan and mix.
• Bring to a boil, reduce heat to low and simmer 15-20 minutes. Stir throughout every few minutes.
• Cover with lid askew because it will spit hot ketchup all over even the lowest setting.
• Add water, a teaspoon at a time or simmer down to your desired consistency.
• Let cool and then pour preferably into a glass bottle or container for storage.
• Keep refrigerated up to a month.

HOMEMADE KETCHUP

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

CANNED KETCHUP RECIPE (HEINZ COPYCAT)

Steps:

• Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally.
• When tomatoes have softened, either blend with a hand blender or run through a food mill. If using a food mill the skins and seeds can be discarded. Reserve 1 cup of tomato juice (for thickening later.) Simmer down to about half the liquid* (2-3 hours.)
• Add the vinegar, tomato paste, sugar, and spices; bring to a simmer.
• Meanwhile, place 1/3 cup of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup.
• Pour ketchup into jars and place lids and bands on, (don't screw tightly shut.) Place jars into a large stockpot. Pour hot tap water in at least halfway up. Boil 10 minutes covered from the time the water boils.
• Remove jars with a jar lifter and screw each jar tightly shut using a kitchen towel. Check if the lids are sealed AFTER 24 hours (they need to seal on their own first.)