How to Make Ketchup
May 13, 2013
Credit:
Photo: Oxmoor House
You can't have burgers and fries without this tasty, red condiment. Learn how to make it in 8 simple steps.
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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.
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1. Gather Spices
Place 1ā2 teaspoon yellow mustard seeds, 1ā2 teaspoon celery seeds, 1ā4 teaspoon whole allspice, and 1ā4 teaspoon black peppercorns on a double layer of cheesecloth.
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2. Tie Cheesecloth
Gather edges of cheesecloth together; tie securely.
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3. Simmer Ingredients in a Dutch Oven
Combine cheesecloth bag; 2 chopped garlic cloves; 3 pounds heirloom tomatoes (about 4 1ā2 cups), cut into chunks; 2 cups chopped onion (1 medium); 1 cup chopped red bell pepper (1 small); and 1ā3 cup cider vinegar in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
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4. Remove Cheesecloth
Remove cheesecloth bag, and set aside.
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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.
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6. Strain Mixture
Strain smooth mixture through a fine sieve back into pan; discard solids. Repeat procedure with remaining cooked tomato mixture.
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7. Add Sugar and Salt
Add cheesecloth bag, 1 tablespoon sugar, and 1ā2 teaspoon salt to pan, and bring to a boil.
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8. Simmer
Reduce heat, and simmer, uncovered, until reduced to 1 cup (about 45 minutes).
Yield: 1 cup (serving size: 1 tablespoon).Ā Ā Ā Ā Ā
CALORIES: 23; FAT: 0.2g; PROTEIN: 0.9g; CARB: 5g; FIBER: 1.2g; CHOL: 0mg; IRON: 0.3mg; SODIUM 79mg; CALC: 11mg
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