Best Blender Ketchup Recipes

Homemade Ketchup image

Provided by Chef John

Time 12h10m

Yield 48

Number Of Ingredients 11

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Steps:

Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g

Easy Homemade Ketchup (Naturally Sweetened!) image

Provided by Minimalist Baker

Categories Condiment

Time 1h10m

Number Of Ingredients 8

1 (14-ounce) can tomato purée or crushed tomatoes ((make sure the only ingredient is tomatoes!))
1/3 cup maple syrup
1/4 cup white vinegar
2 Tbsp apple cider vinegar
1/4 tsp onion powder
1/8 tsp garlic powder
3/4 tsp sea salt
1 pinch allspice

Steps:

If using crushed tomatoes and you want very smooth ketchup, place all ingredients in a small blender and blend until creamy and smooth. Otherwise, proceed to step 2.
Place all the ingredients in a medium saucepan and stir until well combined, then turn the heat on medium low. Stir gently until everything comes to a light simmer, then cover and reduce heat to low.
Let simmer for 45 minutes to 1 hour, or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.
Once reduced, use a teaspoon to remove a spoonful from the saucepan, and let it cool on the counter - you want to taste it cooled for accurate adjustment! Taste and adjust if desired, adding salt to taste, more vinegar (1 Tbsp at a time) for tang, more maple syrup for sweetness, or more onion powder for more savory notes.
Enjoy with French fries, vegan burgers, breakfast sausage, and beyond! Will keep covered in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months (frozen into ice cube molds).

Nutrition Facts : ServingSize 1 tablespoon, Calories 27 kcal, Carbohydrate 6.7 g, Protein 0.4 g, Fat 0.1 g, Sodium 161 mg, Fiber 0.5 g, Sugar 5.1 g

Blender Ketchup image

Provided by NoSpringChicken

Time 1h30m

Yield 5 pints

Number Of Ingredients 12

48 ripe tomatoes, medium size (about 8 lbs.)
2 sweet red peppers, medium size
2 green bell peppers, medium size
4 onions, medium size
3 cups vinegar (I used cider vinegar)
3 cups sugar
2 teaspoons salt
3 teaspoons dry mustard
1/2 teaspoon red pepper (I used cayenne, although there is a slight difference)
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon

Steps:

Quarter tomatoes; remove stem ends.
Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
Mix.
Put vegetables into blender, filling 3/4 full.
Blend at high speed for about 10 seconds; or until vegetables are pureed.
Repeat as necessary; pour all into a large kettle.
Add rest of ingredients; stir to blend thoroughly.
Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
(My half recipe took about an hour ro reduce.) Pour into hot jars.
Adjust lids.
Process in boiling water bath for 10 minutes at 212 degrees.
Remove jars and complete seals.