HOMEMADE TOMATO KETCHUP
This recipe makes plenty. The excess can be frozen for use throughout the summer. Freeze in small containers so you can thaw just what you need.
Start to finish: 1 hour
Makes 7 cups
2 tablespoons pickling spice
1 tablespoon vegetable or canola oil
1 large sweet onion, sliced
2 (28-ounce) cans crushed tomatoes
1 teaspoon garlic powder
1/4 teaspoon cayenne
2 teaspoons smoked paprika
2 teaspoons mustard powder
1 tablespoon Worcestershire sauce
3/4 cup packed brown sugar
3/4 cup cider vinegar
2 teaspoons salt
1/2 teaspoon ground black pepper
Using a small square of cheesecloth, tie the pickling spice into a bundle with butchers twine or string. Set aside.
In a deep saute pan over medium, heat the oil. Add the onion and saute until soft and beginning to brown, 8 to 10 minutes. Add the tomatoes, garlic powder, cayenne, smoked paprika, mustard powder, Worcestershire sauce, brown sugar, cider vinegar, salt, pepper and the pickling spice sachet. Cook for 45 minutes, or until thick.
Remove and discard the pickling spice sachet. Working in batches, transfer to a blender and puree. Transfer the mixture to a clean jar and refrigerate. Keeps for up to 3 weeks.
If making your own ketchup from scratch doesn’t sound like an endeavor you’d indulge in, consider doctoring up the purchased variety. With these simple suggestions, you can easily make plain old ketchup into something special and all your own.
— CHILI KETCHUP: In a blender, puree 1 cup ketchup, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 teaspoon hot sauce.
— RASPBERRY BALSAMIC KETHCUP: In a blender, puree 1 cup ketchup, 1/4 cup seedless raspberry jam and 2 tablespoons balsamic vinegar.
— PELOPONNESE KETCHUP: In a blender, puree 1 jar drained roasted red peppers, 1/2 cup ketchup, 1 teaspoon lemon zest and 1/2 cup pitted Kalamata olives.
— THAI KETCHUP: In a blender, puree 1 cup ketchup, 1 teaspoon garlic chili paste, 2 tablespoons chopped fresh cilantro, 2 teaspoons grated fresh ginger, 2 teaspoons soy sauce, 1 tablespoon rice wine vinegar.