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Category: Make it yourself
Prep Time: Cook Time: Total Time:
Homemade Tomato Ketchup
If you like using your slow cooker, try tossing everything in (except the oil, since you will not be sauteing the onion) and cook on low for 6-8 hours, then puree.
canola or olive oil, for cooking
1 purple onion, chopped
2 garlic cloves, peeled
10 medium tomatoes (about 3 lbs.), roughly chopped
1 5.5 oz (156 mL) can tomato paste
1 cup packed brown sugar
1/2 cup red wine or apple cider vinegar
1 tsp. salt
pinch dried red chili flakes
In a large pot, heat a generous drizzle of oil over medium-high heat. Add the onion and cook for 5-7 minutes, until soft. Add the garlic and cook for another minute, then add the tomatoes, tomato paste, brown sugar, vinegar, salt and chili flakes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for an hour or so or until very soft and fairly thick.
Using a hand-held immersion blender, puree the mixture right in the pot, or cool and transfer in batches to a blender and puree until smooth. Seal in sealable jars according to the manufacturers directions, store in the fridge for up to two weeks or freeze for up to six months. Makes about 2L.
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Home made Ketchup
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Category: Make it yourself
Prep Time: Cook Time: Total Time:
Homemade Tomato Ketchup
If you like using your slow cooker, try tossing everything in (except the oil, since you will not be sauteing the onion) and cook on low for 6-8 hours, then puree.
canola or olive oil, for cooking
1 purple onion, chopped
2 garlic cloves, peeled
10 medium tomatoes (about 3 lbs.), roughly chopped
1 5.5 oz (156 mL) can tomato paste
1 cup packed brown sugar
1/2 cup red wine or apple cider vinegar
1 tsp. salt
pinch dried red chili flakes
In a large pot, heat a generous drizzle of oil over medium-high heat. Add the onion and cook for 5-7 minutes, until soft. Add the garlic and cook for another minute, then add the tomatoes, tomato paste, brown sugar, vinegar, salt and chili flakes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for an hour or so or until very soft and fairly thick.
Using a hand-held immersion blender, puree the mixture right in the pot, or cool and transfer in batches to a blender and puree until smooth. Seal in sealable jars according to the manufacturers directions, store in the fridge for up to two weeks or freeze for up to six months. Makes about 2L.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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