BEST HOMEMADE KETCHUP RECIPES

Name: Homemade Ketchup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 22
Cuisine: American
Ingredients: 6 oz can tomato paste; 1/4 cup honey (or agave); 1/2 cup white vinegar; 1/4 cup water; 1 tsp sugar; 3/4 tsp salt; 1/4 tsp onion powder; 1/8 tsp garlic powder

HOMEMADE KETCHUP - SKINNYTASTE

Homemade Ketchup - Skinnytaste image

Mm mm, nothing is better than homemade ketchup; making your own ketchup is so EASY to make at home and making it yourself allows you to control what goes in it.

Provided by Gina

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 22

Number Of Ingredients 8

Ingredients

6 oz can tomato paste
1/4 cup honey (or agave)
1/2 cup white vinegar
1/4 cup water
1 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

Steps:

Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.
When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool.
Chill and store refrigerated in a covered container.

Nutrition Facts : ServingSize 1 tablespoon, Calories 20.6 kcal, CarbohydrateContent 5.4 g, ProteinContent 0.4 g, SodiumContent 140.7 mg, FiberContent 0.4 g, SugarContent 4.7 g

HOMEMADE KETCHUP RECIPE | BBC GOOD FOOD

Homemade ketchup recipe | BBC Good Food image

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

Provided by Jane Hornby

Categories Condiment

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield Makes about 2 litres

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 25 calories, FatContent 1 grams fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, SodiumContent 0.08 milligram of sodium

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