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HOMEMADE KETCHUP

INGREDIENTS:

6 large tomatoes 
2 cans tomato paste ( 5.5 oz cans – organic if possible)
1 large onion (chopped) 
1/2 cup red wine vinegar 
1/2 cup white vinegar 
3/4 cup xylitol (powdered) (Xylitol Canada – BULK)
1/2 cup olive oil 
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice 
1/4 teaspoon cayenne pepper (we like it with a hint of bite. You can remove or reduce to 1/8 tsp)
2 or 3 bay leaves (dried)
1/2-1 teaspoon kosher salt 
2 tablespoons braggs soya sauce (Braggs Soya Sauce)
3 cloves

DIRECTIONS:

Grab your 6 large tomatoes.

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Peel your tomatoes (I used a paring knife).

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Remove seeds and white sections.

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Dice your tomatoes.

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Then cut your onions.

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Next …toss in ALL of the ingredients, (plus the diced tomatoe & onion)
into your large pot.

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Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces one-half (about 30 minutes).Image
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(Chef @ Home TIP): to determine whether a liquid has reduced by half. Stand a wooden spoon into the pot and mark the ketchup’s level on it. Use that mark as a reference to know when the mixture has reduced by half.

Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess). Then purée the mixture into a food processor, blender or in the pot using an immersion blender. ( I used a BLENDER)

After being blended.Image

After I blended the ketchup, I did something extra!

I STRAINED” it. Any pecks/chunks of bay leaves, cloves or fine bits of anything are removed. It makes for a VERY smooth ketchup. 🙂

Use a spatula to help scrape as you strain it.

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I didn’t have to many bottles around so I used some older ones from when we ordered condiments from “Xylitol Canada”: Xylitol Canada – Condiments

Their ketchup IS tasty…but for the price…I can make 3 x’s the amount and pay $ A LOT less! In all honesty..making my own..ensures I know 100% what is going into my ketchup! 🙂It’s the perfect consistency…not watery (I find Xylitol’s ketchup far to watery)…this recipe is the right amount of thickness!


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Sorry, I did not measure…but this is the amount. Both bottles together is about 560 g ..then the mason jar is 1/2 cup. 🙂

This was adapted from “Michael Smith’s Chef At Home” recipe: Chef At Home – Homemade Ketchup

(CLICK ON PICTURES FOR LARGER VIEW)

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