KETCHUP RICE RECIPES

Name: Homemade ketchup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Makes about 2 litres
Cuisine: British
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

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

EYE OF ROUND STEAK AND KETCHUP RECIPE | ALLRECIPES

Eye of Round Steak and Ketchup Recipe | Allrecipes image

Round steak simmered in ketchup and onions makes a great gravy to spoon over mashed potatoes. This was a family favorite when I was a kid.

Provided by Steph

Categories Round Steak

Total Time 1 hours 15 minutes

Prep Time 5 minutes

Cook Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1 ½ teaspoons salt
1 (1 1/2 pound) round steak, cut into serving-size pieces
1 tablespoon vegetable oil, or as needed
1 (14 ounce) bottle ketchup
1 onion, chopped
2 cups warm water

Steps:

Combine the flour and salt in a bowl. Gently press the steak into the flour mixture to coat and shake off the excess flour.
Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef until brown on all sides, 5 to 7 minutes. Remove beef from skillet and drain excess oil. Stir the ketchup, onion, and water into the skillet, then add the meat. Reduce heat to medium-low. Cover and simmer until tender, about 1 hour.

Nutrition Facts : Calories 310.8 calories, CarbohydrateContent 34.3 g, CholesterolContent 56.4 mg, FatContent 9.1 g, FiberContent 1.1 g, ProteinContent 23.5 g, SaturatedFatContent 2.8 g, SodiumContent 1362.9 mg, SugarContent 15.9 g

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In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.

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