Cooking Classics
The Technique
Homemade Ketchup
Ketchup is an essential condiment when Classic Cheeseburgers & French fries are in order. It is delicious made from scratch consisting of a few tomato products & seasonings. A batch of Homemade Ketchup can be made relatively quickly & once prepared, it can be held in the refrigerator for several weeks. Learn how to handcraft Homemade Ketchup in your own kitchen.
Homemade Ketchup
makes about 4 cups
1 tsp olive oil
1/2 cup diced sweet onion
1 large garlic clove, pressed
1 {28-oz} can crushed tomatoes
1 {6-oz} can tomato paste
6 Tbsp dark brown sugar
1/4 cup apple cider vinegar
1/2 tsp kosher salt
1/4 tsp ground allspice
Sauté the onion in hot oil in a 3 1/2-quart saucepan until softened, about 4 minutes. Add the garlic & cook, stirring constantly, 1 minute or until fragrant. Add the crushed tomatoes, the tomato paste, the brown sugar, the vinegar, the salt & the allspice. Bring to a simmer over Medium heat partially covered with the lid, reduce to Medium-Low & cook, stirring occasionally, 8 minutes or until thickened. The mixture will spatter as it bubbles. Be extremely careful when stirring. Remove from the heat. Let stand 20 minutes. Carefully puree the hot mixture in several batches in a food processor until smooth. Transfer to a bowl. Chill 4 hours. Store in the refrigerator in a glass container covered with a lid up to 3 weeks.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Homemade Ketchup
Beginning with the right tomato products cuts the simmering time needed to thicken the ketchup from 1 hour to less than 10 minutes. Adjust the seasonings to reflect your own personal taste preferences. Try sorghum or molasses in place of the brown sugar or stir in additional spices from the cupboard to make a custom blend all your own.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Sauté the onion in hot oil in a 3 1/2-quart saucepan until softened, about 4 minutes. Add the garlic & cook, stirring constantly, 1 minute or until fragrant.
No. 2
Add the crushed tomatoes, the tomato paste, the brown sugar, the vinegar, the salt & the allspice. Bring to a simmer, partially covered with the lid, over Medium heat.
No. 3
Reduce to Medium-Low & cook, stirring occasionally, 8 minutes or until thickened. The mixture will spatter as it bubbles. Be extremely careful when stirring. Remove from the heat. Let stand 20 minutes. Carefully process the hot mixture in several batches as it will expand in the appliance until smooth. Transfer to a bowl. Chill 4 hours. Store in the refrigerator in a glass container covered with a lid up to 3 weeks.
The Tune
“Takin’ A Chance On Love” Anita O’Day
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
Comments are closed.