Step 1
Ingredients
While fresh tomatoes stewing for hours may give you the ketchupy goodness you prefer, using tomato paste both speeds up the process, and gives you an option when tomatoes aren't in season. Of course, if you've still got loads of tomatoes that you canned last season, then you're all set!
My own personal recipe goes a little something like this:
(ok, it goes exactly like this)
My own personal recipe goes a little something like this:
(ok, it goes exactly like this)
- 2 (6 ounce) cans tomato paste
- 1/2 cup white vinegar
- 4 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon molasses
- 1 teaspoon agave nectar
- 2 1/2 cups water
You will Need
170g/6oz Tomato Paste
1/2 a cup of Hot Water
1/2 Teaspoon of Onion Powder
2 Tablespoons Brown Sugar
1/4 Teaspoon Mustard Powder
1/4 Teaspoon Cinnamon
1/4 Teaspoon Salt
Pinch of Clove
Pinch of All Spice
3 Tablespoons of White Vinegar
http://youtu.be/e8uqeEq22gM
http://youtu.be/fzKtZWy-UEw
Made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. The sweetener is most commonly sugar or high-fructose corn syrup. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and celery.[1] Ketchup is often used as a condiment with various, usually hot, dishes including french fries (chips), hamburgers, sandwiches and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings.
Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.[4]
1.Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
2.Stir them to prevent burning.
3.While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
4.Boil over a slow fire till quite thick, stir all the time.
5.Bottle when cold.
6.One hundred tomatoes will make four or five bottles and keep good for two or three years.
The salt in this recipe, which served as a preservative, yields an extremely salty taste. This recipe is important because tomato was not widely accepted by people in North America in the early 1800s. Many people incorrectly believed that tomatoes, which resembled their cousin nightshade, were poisonous.
http://en.wikipedia.org/wiki/Ketchup
http://www.instructables.com/id/Ketchup-Catsup-Recipe/step1/Ingredients/
Origin of KETCHUP
Malay kĕchap fish sauce
First Known Use: circa 1690
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