The reviews are in for Batch 1.0 of Homemade Ketchup — it was gooooooood!
I based it on a recipe from Gourmet magazine, below, but upped the spices by a factor of two, and skipped all the messy pureeing. (The Olive and Gourmando version was chunky.) MamaRubi made old family favorite “Tante Carol’s French-fried Steaks” for dinner last night and we ate a whole (small) jar! Even GrammyRubi, who isn’t ordinarily a fan of tomatoey stuff, pronounced it “yummy.” It was almost jam-like.
Here’s the original recipe, with a few parenthetical notes from me:
Ingredients
- 1 (28-to 32-ounces) can whole tomatoes in juice (use ground, peeled tomatoes instead — much easier and less mess)
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 2 tablespoons vegetable oil (olive oil)
- 1 teaspoon chili powder
- 1/2 teaspoon paprika (the smoked kind, from Spain)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- salt and pepper
- 1 tablespoon tomato paste
- 1/2 cup packed light brown sugar (I used 1/3 cup agave nectar, and batch 1.1 will have maple syrup, since I think it was in the O&G version)
- 1/2 cup cider vinegar (none in the pantry, so I used balsamic)
Purée tomatoes with juice in a blender until smooth. Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).
4 comments
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January 22, 2011 at 4:21 pm
WendyB
Sounds wonderful. I like the way you customized the recipe.
January 22, 2011 at 8:11 pm
Duchesse
Homemade ketchup is SO different from the bland sweet supermarket stuff that it should be called something else, like tomato relish. I can see why you went through the jar!
January 22, 2011 at 9:16 pm
rubiatonta
Thank goodness there’s more left — even after I give a jar to my friend M. the foodie to sample, we’ll have almost a quart left. (And next time, I’m making a double batch!)
Duchesse, next time you’re in Montreal, head to O&G for their panino de chevre chaud. So, so good! As soon as I get my hands on a nice crottin de chevre, I’m going to recreate that as well. (Alas, there are no decent cheesemongers on the Island, so I’ll have to wait until I’m in Providence on Tuesday.)
January 23, 2011 at 12:03 pm
neki rivera
thanks for the recipe! will try it ASAP