Homemade Ketchup Recipe
Just one thing: Never, no way, nohow, put ketchup on a hot dog. Click here to read why.
Ingredients
- 1 pound fresh ripe summer plum tomatoes or a 14 ounce can whole or diced tomatoes
- 1 medium onion
- 2 cloves garlic
- 4 tablespoons honey
- ¼ cup balsamic vinegar
- 1 tablespoon lime or lemon juice
- 1 teaspoon dried thyme
- 2 tablespoons peeled and finely minced fresh ginger
- ½ teaspoon black pepper
- ½ teaspoon Morton Coarse Kosher Salt
Method
- Prep. Remove the stems, tips, green cores, and any black spots or discolorations from the tomatoes. Chop into 1/2" (1.3 cm) cubes. Chop the onions and mince or press the garlic.
- Cook. Mix everything together in a pot and simmer for 1 hour with the lid off so it will reduce and thicken. Stir periodically to keep it from burning.
- Strain. Force it through a food mill, chinois, or mesh strainer to remove the seeds and other solids. If you are using a mesh strainer, a ladle makes a good pusher. .
- Simmer. Put the ketchup back on a burner and simmer, lid off, until it is thick, like ketchup. Taste it and adjust any seasonings to your taste.
- Bottle it. Let cool then pour into a squeeze bottle, and chill. Keep refrigerated.
Notes
Optional. As usual, I recommend you follow my recipe the first time. Then, if you wish, do variations on the theme. Add herbs and spices that you love. Get exotic with ras el hanout, 5 spice powder, cilantro, or curry powder. I often use smoked paprika. How about some soy sauce, hoisin sauce? Make it your own.
About the tomatoes. This dish is best when made from fresh ripe summer tomatoes, but if you wish, you can do it with canned whole or diced tomatoes. They come in 14 ounce (397 g) cans, so one will be fine.
Heat. I know you like hot stuff, but know that the fresh ginger should do the job. If you want more, add 1/4 teaspoon chipotle powder.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
All content © AmazingRibs.com. All rights reserved.