Sunday Food: Make Your Own Ketchup

Finally, we're back in the swing of things, and old Sunday series are returning in droves! Here's the Sunday Food post back again, and we hope you'll tune in every week to read it, even when we don't write it ourselves.

Of course you can buy ketchup. But making ketchup from scratch really appeals to the "do-it-my-selfer" mentality I picked up somewhere-
I do not fall into the category of those who consume large quantities of ketchup.

How to Make Your Own Ketchup


Blogger Adrienne Capps shares her recipe for making ketchup from scratch.



INGREDIENTS 2 28oz cans of pureed tomatoes 1 1/2 cups onions, minced or grated  2 Tbsp mustard 1/4 cup light brown sugar 1/2 cup white vinegar 1/2 tsp ground allspice 1/4 tsp ground cloves 2 Tbsp dry mustard 1 tsp salt 1 tsp ground black pepper 1 tsp celery seed 2 tsp garlic powder



Here's another recipe:






Why use store-bought ketchup when you can whip up a healthier, tastier, and cheaper version at home?

To complete this How-To you will need:

1 28-oz. can of whole tomatoes in puree
1 medium onion, chopped
1 tbsp. vegetable oil
1 tbsp. tomato paste
2/3 c. dark brown sugar
1/2 c. vinegar
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cinnamon
1/8 tsp. cayenne pepper
Green peppers, apples, mangoes, or jalapeno pepper

Step 1: Puree the tomatoes

Pour the can of tomatoes, along with their liquid, into a blender and mix until smooth.

Step 2: Cook an onion

Heat the oil in a large saucepan and cook the onion until it's soft, about eight minutes.

Step 3: Add remaining ingredients

Add the pureed tomatoes, tomato paste, sugar, vinegar, and spices. Simmer, uncovered, until very thick, about one hour, stirring occasionally.

Tip: Be especially vigilant about stirring towards the end, when the sauce begins to thicken.

Step 4: Puree the mixture

When the mixture has cooled down, pour it into the blender and puree it until smooth.

Step 5: Cover and refrigerate

Put the ketchup in a covered container and chill at least two hours before using.

Tip: Experiment with different flavors by throwing a couple of peeled and chopped green peppers, apples, or mangoes into the blender along with the tomatoes, or spicing up the recipe with a finely diced jalapeno pepper.

Step 6: Enjoy!

Enjoy your homemade ketchup! You'll have about a pint. It will stay good in the fridge for up to three weeks. You also can freeze it.





My Top Ten Things To Put Ketchup On

1. French Fries

2. Meatloaf

3. Hamburger

4. Eggs (especially scrambled eggs)

5. Hot Dogs (I know, mustard, but I like ketchup on 'em too, especially when I eat them without buns)

6. Homemade Pinto Beans (good with ketchup, yep!)

7. Deviled Ham Sandwich

8. Fish Sticks

9. Potato Chips

10. Ice Cream

Okay, so those last two aren't real, but I ran out after eight...