ketchup recipes

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I decided to try to make my own ketchup.  Of course, I don't have 25 pounds of fresh tomatoes growing in the the garden at the end of February.  So, I bought a giant can of tomato paste.  The canned tomatoes and the sauce had a ton of sodium and other junk in them.  So, I figured the paste was the way to go.  i can just dilute it down with water.  All of the ketchup recipes I can find call for fresh tomatoes.  Does anyone have a recipe that calls for tomato sauce or paste?
piggysue's picture

Hey April, check this recipe

Hey April, check this recipe out~ Excellent Homemade Ketchup * 6 ounce can no-salt-added tomato paste * 1/3 cup tap water * 2 tablespoons vinegar * 1/4 teaspoon dry mustard * 1/4 teaspoon cinnamon * 1/4 teaspoon salt * 1 pinch cloves * 1 pinch allspice * 1/8 cayenne pepper * 1/3 cup brown sugar This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired. To reduce the sodium content simply omit the salt. Regular ketchup is chock full of sugar, salt, preservatives and all sorts of things you probably don't want to think about. Specialty ketchups cost about $3 for a small bottle, and is still full of sugar. With this recipe you can make 12 ounces for for about 60¢. It tastes best after the seasonings have a chance to blend, but it can be used right away in a pinch. It tastes very good too, similar to regular ketchup only fresher tasting, and not so cloying and overly sweet. The first time Fred tasted this he asked me if I made it or if was store-bought. If you're an experimental cook then you'll understand that this is not necessarily a good thing. In this case though, it was. I admitted I had invented the recipe and he immediately confiscated the jar and made it his own. That was several years ago. Since then we hardly ever buy store-bought ketchup anymore. Fred makes it himself whenever we run low and has taken to doubling the recipe whenever he mixes up a batch. As written this recipe makes 12-ounces or 24 servings, 1-tablespoon each. Per Serving (excluding unknown items): 14 Calories; trace Fat (2.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

When gardeners garden, it is not just plants that grow,
but the gardeners themselves.
-Ken Druse

 

Piggysue/Chat Team Leader 

I have not been home more

I have not been home more than an hour before bedtime in the last two weeks.  So, I haven't had a chance to test out the recipes I found.  But, thanks!!  I hope to test some recipes this weekend.  Will let you guys know which ones turn out well.

AprilConnett

I have never looked for one,

I have never looked for one, but my first thought would be to look in the Ball Blue Book of Canning.

That was indeed my first

That was indeed my first instinct.  The recipes in there (and in my Joy of Cooking Canning book) all call for starting from fresh tomatoes.  I googled it and eventually came up a few recipes to choose from.  It took me the better part of a day.

I was over at the market a

I was over at the market a few days back and I saw tomatoes for $3.99 a pound.  I would buy a can of tomatoes before I would pay that kind of money for fresh tomatoes.  But it also reinforces my determination to have plenty in the garden this year.