Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, ketchup homemade from scratch. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Get just the right utensils for the job. Free UK delivery on eligible orders Homemade ketchup. Magazine subscription - choose a brand-new cookbook when you subscribe. Homemade ketchup is a great way to use up excess tomatoes from the garden.

Ketchup homemade from scratch is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Ketchup homemade from scratch is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook ketchup homemade from scratch using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ketchup homemade from scratch:

1. Make ready 5 lb ripe red tomatoes, quartered
2. Take 1 red bell pepper, cored, seeded and chopped
3. Take 1 garlic clove, thinly sliced
4. Take 3 medium red onions, finely chopped
5. Get spice bag
6. Take 1 tbsp mustard seeds
7. Get 1 tbsp black peppercorns
8. Get 1 tbsp allspice berries
9. Make ready 2 tsp whole cloves
10. Get 2 tsp celery seeds
11. Make ready 1 thin slice of fresh ginger
12. Prepare 1 cinnamon stick
13. Get 2 bay leafs
14. Prepare 1 8x8 inch piece of cheesecloth for spice bag
15. Make ready second time cooked batch
16. Take 1/2 cup packed dark brown sugar
17. Make ready 1 cup apple cider vinegar
18. Make ready 1 tsp sweet paprika
19. Take 1 tsp coarse salt
20. Get 1 pinch cayenne

Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Season with a teaspoon of black pepper and a good pinch of sea salt. Bring to the boil and simmer gently until the sauce reduces by half.

Instructions to make Ketchup homemade from scratch:

1. Place tomatoes, onions, bell pepper and garlic in a large pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft (about 30 minutes).
2. Puree in blender until smooth and pass through fine strainer into a large bowl. Or my preference is to place vegetables in food mill and grind through finest blade. Return puree to the cleaned pot.
3. Place peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on the piece of cheesecloth and tie out up into a spice bag. You can use string or thread to tie it tight. Place into the puree in the pot.
4. Add the brown sugar, paprika, vinegar, salt and cayenne. Simmer it all slowly. Stirring it frequently until the ketchup is very thick. This can take from 1 1/2 to 4 hours. Remove the spice bag.
5. If you want to can the ketchup for a long shelf-life (mine have lasted a little over a year), sterilize canning jars. Fill with hot ketchup, leaving 1/4 inch headroom. Seal and process in a boiling-water bath for 12 minutes. Remove and cool. Otherwise, pour into clean jars and refrigerate, will last less than a month.
6. I would like to give Joanne Weir credit for this awesome recipe.

Season with a teaspoon of black pepper and a good pinch of sea salt. Bring to the boil and simmer gently until the sauce reduces by half. Add the basil leaves, then whiz the sauce in a food processor or. I have two little kids and wanted to make a ketchup without high fructose corn syrup, and to use in our homemade BBQ and sloppy joe sauces. It tastes just like the bottled stuff.

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