How to Make Ketchup

You can't have burgers and fries without this tasty, red condiment. Learn how to make it in 8 simple steps.

Make Tomato Ketchup

Homemade Ketchup Recipe

Both store-bought and homemade ketchup contain lycopene, an antioxidant associated with decreased risk of chronic diseases. We found this rendition well worth making because it captures the vibrant flavor of summer tomatoes and has about half the sodium of commercial ketchup. Serve with hamburgers, oven-baked fries, or with meat loaf.

View Recipe: Heirloom Tomato Ketchup

Gather Spices

Photo: Oxmoor House

1. Gather Spices

Place 1⁄2 teaspoon yellow mustard seeds, 1⁄2 teaspoon celery seeds, 1⁄4 teaspoon whole allspice, and 1⁄4 teaspoon black peppercorns on a double layer of cheesecloth.

Tie Cheesecloth

Photo: Oxmoor House

2. Tie Cheesecloth

Gather edges of cheesecloth together; tie securely.

3. Simmer Ingredients in a Dutch Oven

Photo: Oxmoor House

3. Simmer Ingredients in a Dutch Oven

Combine cheesecloth bag; 2 chopped garlic cloves; 3 pounds heirloom tomatoes (about 4 1⁄2 cups), cut into chunks; 2 cups chopped onion (1 medium); 1 cup chopped red bell pepper (1 small); and 1⁄3 cup cider vinegar in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

 

Remove Cheesecloth

Photo: Oxmoor House

4. Remove Cheesecloth

Remove cheesecloth bag, and set aside.

Blend Half the Mixture

Photo: Oxmoor House

5. Blend Half the Mixture

Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Strain Mixture

Photo: Oxmoor House

6. Strain Mixture

Strain smooth mixture through a fine sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture.

Add Sugar and Salt

Photo: Oxmoor House

7. Add Sugar and Salt

Add cheesecloth bag, 1 tablespoon sugar, and 1⁄2 teaspoon salt to pan, and bring to a boil.

Simmer

Photo: Oxmoor House

8. Simmer

Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).

Yield: 1 cup (serving size: 1 tablespoon).     

CALORIES: 23; FAT: 0.2g; PROTEIN: 0.9g; CARB: 5g; FIBER: 1.2g; CHOL: 0mg; IRON: 0.3mg; SODIUM 79mg; CALC: 11mg

Printed from:
http://www.cookinglight.com/cooking-101/techniques/ketchup-recipe-00412000083313/