Tomato Ketchup Green Zebra Recipes

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TOMATO KETCHUP (GREEN ZEBRA)



Tomato Ketchup (Green Zebra) image

Basically, I designed this recipe myself. It is not based on any other recipes, it is prepared as much from scratch as possible, since its illegal for me to make my own sherry. Basically the same deal as my other recipe's. I designed this recipe for the exclusive purpose of using it in my barbecue sauce recipe, because I will not use commercial prepared ketchup in my bbq sauce, that's just wrong. This is the solution. This is my second ketchup recipe, my first was developed over a year ago; however, the ketchup was mistakenly thrown out before I had even tasted it, and I didn't document that recipe nearly as well as this one. My original recipe was based on white tomatoes (italian ice tomatoes), this one is based on green tomatoes (green zebra tomatoes). All my tomatoes were garden fresh, none came from a can or the store. Expect more ketchup recipes in the future, as part of my continuing mission to develop a competition worthy barbecue sauce.

Provided by prushik

Categories     Sauces

Time 3h45m

Yield 3/4 cup, 2-6 serving(s)

Number Of Ingredients 11

1 1/2 cups puree'd skinned tomatoes (green)
1/4 cup malt vinegar
1/4 cup puree'd softened sweet onion
1 garlic clove, puree'd
1 ounce sherry wine
1 tablespoon dark barley malt extract
1/4 cup palm sugar (melted)
1 teaspoon sea salt
1/2 teaspoon fennel
1/8 teaspoon ginger
1/8 teaspoon clove

Steps:

  • Skin tomatoes, remove stems and puree until you have 1 1/2 cups of puree'd tomatoes.
  • Soften onions by cooking them on low heat in corn oil until they begin to become translucent. Once onions are softened, puree them. You should have only 1/4 cup worth of puree'd onions. You may puree the garlic clove with the onion. Try to remove as much of the corn oil as possible before puree'ing the onions.
  • Combine all ingredients in a small sauce pan and simmer for about an hour and a half, until it begins to thicken. Remember to stir from time to time to prevent scorching.
  • Remove from heat and transfer the entire sauce into a blender and puree until smooth. Be careful with blending the sauce while it is hot, you may want to allow it to cool a bit first.
  • Place the finished ketchup into a container and refrigerate, allow at least 2 hours for the flavors to marry.

Nutrition Facts : Calories 237.2, Fat 0.3, SaturatedFat 0.1, Sodium 1179.9, Carbohydrate 43.4, Fiber 2.1, Sugar 38.5, Protein 2.3

SWEET GREEN TOMATO KETCHUP



Sweet Green Tomato Ketchup image

This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!

Provided by Nadine

Categories     Side Dish     Sauces and Condiments Recipes

Time 5h

Yield 16

Number Of Ingredients 11

5 green tomatoes, chopped
1 red bell pepper, seeded and chopped
1 white onion, chopped
½ cup pickling salt
1 cup white vinegar
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
10 tablespoons white sugar
8 whole cloves
1 tablespoon dark corn syrup

Steps:

  • In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
  • Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
  • When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.

Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 3470.6 mg, Sugar 19.2 g

KRISTI'S GREEN ZEBRA TOMATO KETCHUP



Kristi's Green Zebra Tomato Ketchup image

This is a ketchup that I came up with based on other ketchups. :) Gotta use up my garden tomatoes while they're fresh! :) I would recommend hitting this with a stick blender if you want a smoother texture, this is a little on the lumpy side. :)

Provided by Kristi Waterworth

Categories     Free Of...

Time 40m

Yield 1 bottle

Number Of Ingredients 9

6 -7 ripe green zebra tomatoes
4 garlic cloves, minced
1/2 cup onion
1/4 cup rice wine vinegar
2 tablespoons honey
1 tablespoon black pepper
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dill

Steps:

  • Chunk up tomatoes, garlic and onions. Pulse in food processor until liquified and no chunks remain.
  • Drop in spices, vinegar and honey. Pulse to combine.
  • Dump into sauce pan and reduce until you reach desired consistancy.
  • Allow to cool and put into a squeeze bottle for immediate use. Keep refrigerated!

Nutrition Facts : Calories 198.9, Fat 0.5, SaturatedFat 0.1, Sodium 2334.9, Carbohydrate 51.5, Fiber 3.6, Sugar 38.2, Protein 2.5

GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW



Green Tomato Ketchup - Quebec Style Chow-Chow image

This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.

Provided by Nat Da Brat

Categories     Chutneys

Time 1h15m

Yield 12 cups

Number Of Ingredients 6

30 medium green tomatoes, chopped (about 6 pounds)
15 medium onions, chopped (about 3 pounds)
2/3 cup coarse salt
3 cups white vinegar
2 1/2 cups granulated sugar
6 tablespoons mixed pickling spices, tied in cheesecloth

Steps:

  • In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
  • Let stand for at least 8 hours, better overnight.
  • Rinse; drain well.
  • Combine vegetables with vinegar, sugar and spice bag.
  • In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
  • Stir frequently until slightly thickened.
  • Pour into hot, sterilized jars and seal.

Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2

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