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Homemade Ketchup PDF Print E-mail

KosherEye.com

from Howcast.com

homemadeketchup

Once you have made your own homemade ketchup, you will never purcahse store–bought again. It is  healthier, tastier, and cheaper.

Ingredients:

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
Optional: Green peppers, apples, mangoes, or jalapeno pepper* (see Tip below)

Directions:

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

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

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

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.

Notes:

Yield: 1 pint
It will stay good in the fridge for up to three weeks. You also can freeze it.

To view a video demonstration on how to make this yummy recipe, click here.

Recipes: Side Dishes, Ketchup, Parve, Kosher


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