Good Ketchup Recipe

[so lucky]

uuuhh ...

.. ?

Steve
likes the seasonings!

Haha, I'm pretty sure that is supposed to be "cook on LOW" .

 

[YourRabbitGirl]

Thanks! I will keep this recipe in mind. Haven't started my ketchup experiment just yet.

Ohh Please do. It's our favourite... It actually made us stop buying premade catchups in the market. and since your the one who's gonna make them you can really widen your options.

 

[LoraMoser]

Homemade ketchup is a great way to use up excess tomatoes from the garden.

1. 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 low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
2. 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.
3. 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 sterilized bottles or jars for up to 6 months - see tip, below.

Ingredients:

• 4 good-size onions, very roughly chopped
• 250g celery, very roughly chopped
• 5 tbsp vegetable or olive oil
• 4 garlic cloves, sliced
• 1 tsp ground coriander
• 1 short cinnamon stick
• 1 tsp allspice
• ½ tsp ground black pepper
• 2 tsp celery salt
• 2kg ripe tomatoes, roughly chopped
• 3 tbsp tomato purée
• ½ tsp Tabasco sauce
• 200ml white wine vinegar
• 200g golden caster sugar

 

[YourRabbitGirl]

Homemade ketchup is a great way to use up excess tomatoes from the garden.

1. 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 low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.
2. 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.
3. 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 sterilized bottles or jars for up to 6 months - see tip, below.

Ingredients:

• 4 good-size onions, very roughly chopped
• 250g celery, very roughly chopped
• 5 tbsp vegetable or olive oil
• 4 garlic cloves, sliced
• 1 tsp ground coriander
• 1 short cinnamon stick
• 1 tsp allspice
• ½ tsp ground black pepper
• 2 tsp celery salt
• 2kg ripe tomatoes, roughly chopped
• 3 tbsp tomato purée
• ½ tsp Tabasco sauce
• 200ml white wine vinegar
• 200g golden caster sugar

you can use the same process. but you can use bananas as the main ingredient... bananas here are a popular ketchup recipe.

 

[seedcorn]

Banana catchup? What do you put that on? On hamburgers doesn’t sound right.

 

[YourRabbitGirl]

Banana catchup? What do you put that on? On hamburgers doesn’t sound right.

I know that sounds really odd. But you can actually find some banana catsup in the market if you really try to look for one. and no banana flavour seems to disappear. Its just sweet, sour, tangy flavour. and yes!! we add them on hamburgers.

 

[YourRabbitGirl]

I have been researching...anybody got a good recipe for ketchup?

Add onions, tomato paste, sugar, molasses and vinegar. Carry to a slow boil, reduce to a simmer and use a spoon to crush all the tomatoes. Attach the remaining ingredients and proceed to simmer, uncovered for 45-55 minutes, stirring occasionally, until very thick.