I have had ketchup on the brain for several weeks now -- moving to Pittsburgh, the land of Heinz, 4th of July cookouts, NPR stories about homemade ketchup -- it's everywhere. So I decided to join in the madness for myself by making two ketchup varieties (in one evening after work). I started with Joy the Baker's latest ketchup recipe and a yellow ketchup by Jamie Oliver to adapt into my versions of the everyday condiment. There was some lingering skepticism about the point of making ketchup that could be more easily (and economically) purchased in a bottle before I got to stewing. But, the results were different from the 57 varieties of Heinz; so I think it was worth it.
Ketchup has base ingredients of sugar, tomatoes, and vinegar. Varying flavors are left to the maker via vegetables, sweeteners, and spice blends. The varieties I tried were a sweet and tangy yellow, along with a mildly spicy red.
I did not prepare these with canning in mind, but the recipes yield enough to jar and store for up to six months. Before we dive in, I will note that the yellow ketchup recipe beckons for a strong food processor. My hand-me-down processor struggled, so I yielded less ketchup, but I did find a use for the leftover blends -- more on that later. Also, don't try to prepare these simultaneously, it is a pain. Instead, schedule this into a Sunday after noon activity (a rainy one, if possible).
Let's start with the yellow ketchup. Here's what you'll need...
1 large red onion, peeled and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
1 tablespoon ginger
4 tablespoons minced garlic
1 tablespoon chili powder
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
1 tablespoon cloves
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs yellow tomatoes chopped
3/4 cup red wine vinegar
1/3 cup soft brown sugar
Let's get started...
1. Chop your onion, celery and basil. Combine with spices, garlic, and olive oil. Cook over medium high heat until vegetables are soft.
1 large red onion, peeled and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
1 tablespoon ginger
4 tablespoons minced garlic
1 tablespoon chili powder
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
1 tablespoon cloves
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs yellow tomatoes chopped
3/4 cup red wine vinegar
1/3 cup soft brown sugar
Let's get started...
1. Chop your onion, celery and basil. Combine with spices, garlic, and olive oil. Cook over medium high heat until vegetables are soft.
2. While the vegetables are cooking, slice your tomatoes into wedges. When the vegetables are soft, add tomatoes and 3/4 cup water.
3. Cook tomatoes with vegetable and spice blend until reduced by half.
4. Set aside to cool for a few moments while you prepare your processing lineup.
5. Set up your processor and a bowl with strainer.
6. In 1 to 1-1/2 cup quantities, process the tomatoes mixture until smooth. Press through strainer to end with thick yellow base.
4. Set aside to cool for a few moments while you prepare your processing lineup.
5. Set up your processor and a bowl with strainer.
6. In 1 to 1-1/2 cup quantities, process the tomatoes mixture until smooth. Press through strainer to end with thick yellow base.
7. Once all batches are strained, return thick yellow base to clean sauce pan.
8. Stir in vinegar and sugar and cook over medium heat until thickened to desired consistency.
9. Allocate to containers and refrigerate until ready to use.
Hold onto the leftover pulp that your processor may not have smoothed through.
And now some red ketchup; here's what you'll need...
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 heaping tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon smokey paprika
big pinch ground cloves
1/4 teaspoon ground allspice
1 tablespoon crushed red pepper flakes
1 28-ounce can crushed tomatoes with juice
1/2 cup brown sugar
1/4 cup apple cider vinegar
Let's get going...
1. Bring your spice blends, garlic and and onions to transparency over medium high heat with olive oil.
2. Coat onions and spices with tomato paste.
3. Add tomatoes, sugar, and vinegar and simmer over medium heat for about 15 minutes.
4. Repeat processing in batches as directed for yellow ketchup above. The processing result is the final product.
5. After processing, allocate to containers and refrigerate until ready to use.
I some of the leftover pulps from both recipes as the spice blends for the meatloaf I served with the ketchup. The remainder I wrapped in wax paper and stored in the freezer to be used in future marinades.
8. Stir in vinegar and sugar and cook over medium heat until thickened to desired consistency.
9. Allocate to containers and refrigerate until ready to use.
Hold onto the leftover pulp that your processor may not have smoothed through.
And now some red ketchup; here's what you'll need...
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 heaping tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon smokey paprika
big pinch ground cloves
1/4 teaspoon ground allspice
1 tablespoon crushed red pepper flakes
1 28-ounce can crushed tomatoes with juice
1/2 cup brown sugar
1/4 cup apple cider vinegar
Let's get going...
1. Bring your spice blends, garlic and and onions to transparency over medium high heat with olive oil.
2. Coat onions and spices with tomato paste.
3. Add tomatoes, sugar, and vinegar and simmer over medium heat for about 15 minutes.
4. Repeat processing in batches as directed for yellow ketchup above. The processing result is the final product.
5. After processing, allocate to containers and refrigerate until ready to use.
I some of the leftover pulps from both recipes as the spice blends for the meatloaf I served with the ketchup. The remainder I wrapped in wax paper and stored in the freezer to be used in future marinades.
To most appropriately taste test our ketchups, I cubed a basic meatloaf and we shared a dipping platter with cabbage and noodles on the side. It definitely made for a comfortable dinner experience and would work as a fun hors d'ouevres setup as well. Throw the ketchup on eggs, a hot dog, hamburger, or whatever summer sends your way!
