Homemade ketchup is a must. It’s so simple, delicious, and easy to spice up or change up, depending on what she Love. Switch to the homemade ketchup recipe
How to make great ketchup from scratch
When you’re ready to sweet boil an onion, add tomatoes and spices, and then simmer it until thick and glossy, you’re ready to make your own version of homemade tomato sauce. You’re looking at just over half an hour from start to finish and the ketchup lasts around 1 month, although we could never go that far. Of course, it’s easier to grab a bottle you’ve bought, but We wouldn’t advise making your own tomato sauce if the taste wasn’t worth it.
It’s so much better than anything you can buy in the store.. Also, you can tell your friends that you made it on your own. They’ll think you’re awesome (because you are!).
Ketchup starts with an onion that has been simmered in a little oil over medium-high heat until tender, sweet, and lightly browned. Then we add a generous amount of garlic, fresh ginger, red pepper flakes and allspice.
Because the spices are added before any liquid, they’re toasted and even spicier than when they started. Remember the difference between toasted almonds and blanched almonds. They are both almonds but they have a different taste. Roasted pecans are nuttier, butterier, and tastier. Likewise with spices.
Next comes tomato paste to make the ketchup flavor richer. We like to cook it up a bit before adding anything else. It should change from bright red to a burnt orange color.
Then comes the rest: a large can of tomatoes, brown sugar, apple cider vinegar, and salt. Let everything cook over low heat until thick and shiny. It’s the perfect time to grab a spoon! I know it’s ketchup, but we like to eat it by the spoonful. Once this is done, mix it up. You can mix as much or as little as you like; We like it pretty smooth, so we got out our blender, but an immersion blender works just fine.
Mixing hot liquids can be a little tricky. If you are considering using a blender, consider the following tips:
- Fill the blender less than half full if what you’re blending is hot, so you’ll probably have to do it in a few batches.
- Before pressing any button, remove the center insert from the lid, take a tea towel and cover the hole, then stir. This will help release some of the vapor generated by the hot liquid and prevent the hot liquid from splashing on you and your kitchen.
Once you’re happy with the consistency, strain into a container or jar and refrigerate for up to a month.
What to serve with tomato sauce
Perfectly baked sweet potato fries, caramelized and crispy on the outside and tender on the inside. No deep fryer is needed here.
Rosemary Roast Potatoes are so easy to make! Try substituting other herbs and spices for rosemary, there are many options.
Crispy baked portobello fries that are moist on the inside and crunchy on the outside. We lightly bread them in breadcrumbs. They are very easy to make and really tasty.
Homemade tater tots are easier than you think. Say goodbye to that store-bought bag.
Crispy fish fingers, flaky and baked on the inside and crispy on the outside.
Ridiculously easy homemade chicken nuggets with mashed fries topped with crunchy breading.
Updated recipe originally posted June 2015. Since it was posted in 2015 we have changed the recipe for clarity. – Adam and Joanne
Very good homemade ketchup
Ketchup is very easy to make and far tastier than anything you can buy at the store. We don’t like it too sweet and only add 3-4 tablespoons of sugar to the pan, but if you prefer, add a little more to make the ketchup sweeter. The sweetness of tomatoes can also vary, so it is best to taste the ketchup and add sugar to taste.
You can play around with the flavors too, this version has a hint of spice from crushed red pepper flakes, but you can add fresh jalapenos, chipotle or hot sauce to make it a tangy tomato sauce. Other spices are good too – try curry powder or garam masala for an Indian-spiced version.
Makes about 3 cups
Watch us at the recipe
1 tablespoon extra virgin olive oil
1 medium onion, sliced into crescents
2 garlic cloves, chopped (about 1 tablespoon)
1 inch piece ginger, peeled and chopped
1/4 teaspoon to 1/2 teaspoon crushed red pepper flakes, optional for the spicy tomato sauce
1/4 teaspoon ground allspice
2 tablespoons tomato paste
1 can (28 ounces) whole tomatoes in juice
2 to 5 tablespoons brown sugar, depending on how sweet you like your tomato sauce
1/4 cup apple cider vinegar
Salt and freshly ground black pepper
Heat the oil over medium-high heat, then add the onions and cook until soft, sweet, and lightly browned, about 8 minutes. Add the garlic, ginger, red pepper flakes, and allspice and cook, stirring frequently, for 2 minutes.
Add the tomato paste and cook, stirring frequently, until it turns red to burnt orange, about 2 minutes.
Add the can of tomatoes with the juice, 2 tablespoons of brown sugar, the apple cider vinegar, a generous pinch of salt, and a few grains of black pepper. Stir, then taste to see if you need to add more sugar (I usually add 3-4 tablespoons total).
Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until thickened and glossy, about 20 minutes. Taste and then season with more sugar, salt or pepper.
Blend until smooth, cool to room temperature, then refrigerate for up to a month.
Advice from Adam and Joanne
- Use fresh tomatoes: 1 large can of tomatoes is equivalent to about 3 cups of fresh tomatoes. Substitute about 3 cups of chopped fresh tomatoes.
- A note on blending: you can use an immersion blender or a regular blender. If you’re using a regular blender, it’s best to mix in batches and not fill the blender as full as you normally would because the tomato sauce will be so hot. We like to remove the center insert from the lid and cover it with a tea towel while blending; This allows some of the steam to escape and keeps the lid from coming off (which can be a big mess).
- Nutritional Facts: The nutritional values given below are estimates. We use the USDA Supertracker Recipe Calculator to calculate approximate values. We assume 1/4 cup brown sugar.
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Nutritional value per serving: Part 2 tablespoons / calories 23 / protein 0g / carbohydrates 4g / fiber 1g / total sugar 3g / total fat 1g / Saturated Fatty Acids 0g / cholesterol 0 mg
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Source : inspiredtaste.net