Sunnys Homemade Ketchup Recipes

HOMEMADE KETCHUP

Homemade Ketchup image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 12h10m

Yield 48

Number Of Ingredients 11

Ingredients

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

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.

Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g

SUNNY'S HOMEMADE KETCHUP

Sunny's Homemade Ketchup image

Provided by Sunny Anderson

Categories condiment

Time 10h5m

Yield 4 to 5 cups

Number Of Ingredients 12

Ingredients

3 pounds Roma tomatoes, quartered (10 to 12 tomatoes)
1 cup sugar
1/4 cup light corn syrup
2 tablespoons apple cider vinegar, plus more if needed
1/2 teaspoon ground allspice
1/4 teaspoon whole black peppercorns
4 cloves garlic, smashed
1 medium red onion, quartered
One 4-inch cinnamon stick
One 1-inch piece fresh ginger, peeled and grated
1 star anise pod
Kosher salt

Steps:

Place the tomatoes, sugar, corn syrup, vinegar, allspice, peppercorns, garlic, onions, cinnamon stick, ginger, star anise and a pinch salt in a stockpot set over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as the mixture heats up. Cover and simmer over low heat for 45 minutes, stirring occasionally.
Uncover and cook to evaporate and thicken the sauce while stirring occasionally, 45 minutes more. Remove and discard the cinnamon stick and star anise pod.
Using an immersion blender or a stand blender, blend until smooth. Pour into an airtight container and refrigerate until cool, overnight. Taste and, if needed, add 1/2 teaspoon vinegar at a time to balance the sweetness.

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