Why did I try making ketchup from scratch?
A) I’ve recently found an empty bottle in the fridge when I was holding a pig in the blanket. Grrr!
B) I’m scared of high fructose corn syrup in my family’s food.
C) Our homemade salad dressing was featured on a list of “50 things you should stop buying”. Ketchup was #1.
D) All of the above
I tried a variety of ketchup recipes. There were the ones that just added vinegar and seasoning to tomato paste. Others add cumin. However, they didn’t work for me. I loved this recipe I found on Epicurious.com. It was a bit too sweet so I’ve adjusted it, just for you, and well me too, because I’m going to make this regularly. The key to this recipe’s success is the cooked onion. My kids ate it up with my home fries (recipe to come soon) and I would love feeding them this ketchup because it’s packed full of tomatoes and onions. This isn’t Heinz. It tastes better – full of flavor, thick and delicious.
1 (28-oz) can whole tomatoes in purée
1 medium onion, (about 1 cup) chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1/2 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
- 1 (28-oz) can whole tomatoes in purée
- 1 medium onion, (about 1 cup) chopped
- 2 tablespoons olive oil
- 2 tablespoon tomato paste
- ½ cup packed dark brown sugar
- ⅓ cup cider vinegar
- ½ teaspoon salt
- Purée tomatoes (with purée from can) in a blender until smooth.
- Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
- Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Ketchup is definitely tasty. I too am fearful of high fructose, etc. This allows me to make ketchup to my sweetness level. Thanks!